Go Back
–+ servings

Sheet-Pan Eggs

Breakfast & BrunchOvenVegetarian
Time :25 minutes
Yield :12 servings
Print
Share :
Add as Preferred Source on Google

The Scoop

Standing over a frying pan, making individual omelets, is a hosting trap.
This sheet-pan egg method transforms a classic diner breakfast into a high-yield assembly line. By baking a full dozen eggs into a perfectly level, veggie-packed mosaic, you unlock clean, uniform squares that elevate your meal prep or feeding a crowd into a low-stress science.
So, in a way, this recipe pulls back the curtain on the ultimate line-cook secret. Sorry, not sorry.
Hack it:
Add crispy bacon or chorizo for instant meat-lover energy.
Swap cheddar for feta or goat cheese for a sharper bite.
Toss in spinach or kale so you can call it “balanced.”
Leftovers:
Turn squares into breakfast sandwiches (toast + egg slab = done).
Reheat and serve over toast with hot sauce.
Dice into fried rice for an unexpected breakfast-lunch crossover.

Ingredients

  • 12 eggs
  • 1/3 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 mushrooms, sliced
  • 1/4 red bell pepper, diced
  • 1/2 tomato, diced
  • 1/4 onion, diced
  • 1 green onion, sliced
  • 1/2 cup cheddar cheese, grated

Directions

  • Preheat the oven to 430 degrees F.
  • Lightly grease a sheet pan with non-stick oil or brush with some vegetable oil.
  • In a large mixing bowl, crack and then whisk the eggs together.
  • Once blended, whisk in the milk and season with the salt and the pepper.
  • Pour the egg mixture in the sheet pan and add the mushrooms, the red bell pepper, the tomato, the onion, the green onion, and the cheddar cheese.
  • Transfer to the oven and bake until the eggs are set, about 15-20 minutes.
  • Cut into 12 squares and serve.
×