Sheet Pan Eggs

These sheet pan eggs are the easiest way to make a veggie-loaded breakfast for a crowd, and they are almost completely hands-off once they hit the oven. One pan, up to 20 servings, done in about 40 minutes. This is the recipe I reach for every time I need breakfast for a group, want to meal prep for the whole week, or need something that works for a holiday brunch without standing over the stove

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I’ve cracked the code on getting these right, and the details matter more than you’d think. After testing parchment paper on the bottom, trying different whisking methods, and landing on exactly the right oven temp, I can tell you the version below is the one that works every time. Tender eggs, not rubbery. Loaded with veggies. Ready in under an hour with almost no effort.

Love easy make-ahead breakfasts? Check out my Crockpot Breakfast Casserole for another great one you can set up the night before.

Key Ingredients

• Olive oil — Used to sauté the vegetables before they go into the egg mixture. This step matters because raw mushrooms and spinach release a lot of water as they cook. If you skip it, your eggs will end up watery and loose.
• Whole milk and heavy cream — Using both gives you a richer, creamier egg base than milk alone. The fat in the cream keeps the eggs moist during baking so they do not dry out or turn spongy.
• Kosher salt — A full tablespoon sounds like a lot, but it seasons the entire pan evenly. Kosher salt is less intense than table salt, so do not swap them one-to-one.
• Freshly grated mozzarella — Grating your own makes a real difference here. Pre-shredded bags are coated with an anti-caking agent that affects how the cheese melts. Fresh mozzarella melts beautifully and gives you that stretchy, gooey top.
• Red bell pepper and mushrooms — These are the heartiest veggies in the mix. They add color, texture, and substance to every slice. Both need to be sautéed and fully cooled before going into the egg mixture.
• Baby spinach — Chopped spinach wilts down to almost nothing, but it adds nutrients and a little color throughout every slice. It also sautés quickly, so it cooks right along with the bell pepper and mushrooms.
• Green onions — These get mixed directly into the egg base before baking, so you get a mild, fresh bite throughout. Save a few extra slices for garnish on top if you like.

How to Make Sheet Pan Eggs

1. Preheat the oven to 325°F and generously spray a rimmed 13×18-inch baking sheet with cooking spray. Do not be shy with the spray. This is what keeps the eggs from sticking and releases cleanly.
2. Sauté the veggies. Heat the olive oil in a large skillet over medium heat. Add the bell pepper, mushrooms, and spinach and cook for 4 to 5 minutes until the peppers are crisp tender. Transfer to a separate bowl and let them cool completely before adding to the eggs.
   
3. Whisk the egg mixture. In a medium bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and garlic powder until really well combined. Whisk thoroughly until the yolks and whites are fully incorporated with no streaks remaining. This step is what gives you that smooth, even texture once baked.
4. Add the cooled veggies and green onions to the egg mixture and stir to combine.
   
5. Pour the egg mixture into the prepared baking sheet and top evenly with the mozzarella. Do this as close to the oven as possible to avoid carrying a very full pan across the kitchen.
   
6. Bake for 25 to 30 minutes until the eggs are fully set in the center and no longer jiggly. Do not overbake. (photo 8)
7. Let them rest for 10 minutes before slicing into squares. This helps the eggs firm up and makes clean slices much easier.

Storage and Meal Prep Tips

• Fridge: Store slices in an airtight container for up to 4 days. Reheat in the microwave for about 20 seconds straight from the fridge.
• Freezer: Place a small piece of parchment paper between each slice before putting them in a freezer bag. This keeps them from freezing together so you can pull out one slice at a time. Thaw overnight in the fridge before reheating for the best texture. Do not microwave directly from frozen or the eggs will turn rubbery.

More Easy Breakfast Recipes You May Enjoy

• Crockpot Breakfast Casserole
• Breakfast Burritos
• Egg Bites
• Breakfast Cups

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Sheet Pan Eggs

Author — Jennifer Fishkind

Serves — 16

These sheet pan eggs are packed with sautéed veggies and topped with melty mozzarella, all baked in one pan until perfectly set. They’re great for feeding a crowd, meal prep easily, and reheat in seconds for a quick breakfast.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Ingredients

 

• ▢ 1 tablespoon olive oil
• ▢ 1 red bell pepper chopped
• ▢ 1 cup chopped mushrooms
• ▢ 1 cup baby spinach chopped
• ▢ 16 large eggs
• ▢ ½ cup whole milk
• ▢ ¼ cup heavy cream
• ▢ 1 tablespoon kosher salt
• ▢ ½ teaspoon coarse ground pepper
• ▢ ¼ teaspoon garlic powder
• ▢ 2 green onions sliced thin, plus more for garnish if desired
• ▢ 1½ cups mozzarella cheese freshly grated

Instructions

 

• Preheat your oven to 325 F and generously spray a rimmed 13 x 18-inch baking sheet with cooking spray.
• In a large skillet add the oil and turn the heat on medium. Add the bell pepper, mushrooms, spinach and sauté for 4-5 minutes or until the peppers are crisp tender. Remove from the heat and let cool in a separate bowl so the veggies don’t keep cooking.
  1 red bell pepper, 1 cup chopped mushrooms, 1 cup baby spinach
• In a medium bowl whisk together the eggs, milk, cream, salt, pepper, and garlic powder until well combined. Add the cooled veggies and green onion and mix together again.
  16 large eggs, ½ cup whole milk, ¼ cup heavy cream, 1 tablespoon kosher salt, ½ teaspoon coarse ground pepper, ¼ teaspoon garlic powder
• Gently pour into the prepared baking sheet and top with the cheese.
  1½ cups mozzarella cheese
• Bake for about 25-30 minutes or until the eggs are set.
• Remove from the oven and let sit for 10 minutes before slicing into pieces.

Jenn’s Notes

Storage:

• Fridge — Keep slices in an airtight container for up to 4 days. Reheat in the microwave for about 20 seconds straight from the fridge.
• Freezer — Add a piece of parchment paper between each slice before placing them in a freezer bag so they don’t stick together. Thaw overnight in the fridge, then reheat for the best texture. Avoid microwaving straight from frozen, as the eggs can become rubbery.

Tips:

• Don’t skip sautéing the veggies. Mushrooms and spinach hold a lot of moisture, and adding them in raw will release that liquid as the eggs bake, leaving you with a watery texture. Taking a few extra minutes to sauté them first makes a big difference.
• Skip the parchment paper. It may seem helpful, but it actually causes the egg mixture to seep underneath before it sets, creating a mess. A well-greased pan with cooking spray works much better.
• Don’t overbake. Remove the eggs as soon as the center is set and no longer jiggles. Just a few extra minutes can turn them from soft and creamy to dry and rubbery.
• Let the veggies cool before mixing. Adding hot vegetables straight into the eggs can start cooking them too soon. Give them time to cool in a separate bowl before combining.

Nutrition Info

Calories: 127kcal | Carbohydrates: 3g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 177mg | Sodium: 572mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 1mg

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