Easy sheet pan eggs recipe that makes a perfectly healthy breakfast, brunch, or light lunch. It is a great breakfast meal to cook for meal planning as well as to feed a crowd.
This oven-baked egg gets ready in under 30 minutes. Slide these breakfast squares in bread slices with favorite topping and a great sheet pan egg breakfast sandwich is ready to eat.
The post contains helpful tips and tricks to make a successful recipe on your first attempt. Please use the link above to jump to the recipe card at the end if you want to skip.
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Sheet pan meals are very convenient for meal prep & when cooking for large quantities. The oven-baked pan meals saves a lot of time.
Do you know how to cook eggs to serve a crowd? Instant pot hard-boiled eggs, frittata, and baked eggs in a hole are easy ways to serve eggs to a crowd.
With less oil, lots of vegetables, and eggs, this recipe is straightforward in macro counting and a great protein-based recipe. It fits perfectly in the keto diet as well.
Why you will love oven-baked eggs
- Protein-packed- It is just another power-packed breakfast recipe for busy mornings or any day brunch. Eggs are a source of protein, and vegetables provided fiber at the same time. Baking this egg recipe in the oven instead of the stovetop.
- Under 30 minutes- Baking takes anywhere from 15-25 minutes depending on the size of the pan. This recipe is ready in under 30 minutes.
- Crowd-pleasing- You can make a variety of egg recipes with 2-4 family members, for example, omelet, poached eggs, or fried eggs. But for the large quantity, hard-boiled eggs, egg frittata, baked eggs are a great way to serve eggs to a crowd. It makes a perfect family brunch recipe on holidays or any family gathering.
I use a 7x11 inch pan and it took 25 minutes to cook eggs. If you have a bigger pan then thickness will decrease and it will take lesser time. Just check in the middle that the mixture is not wiggly.
Ingredients & Notes
Please check the recipe card for full ingredient list and measurements
To make this sheet pan healthy breakfast you need
- Eggs- This is the star ingredient of the recipe. Use the best quality of eggs, organic or free-range. The same recipe can be made with egg whites as well.
- Vegetables- Colorful bell peppers, onion, tomato, chilies, green onion are my go-to vegetables to make egg recipes. Even my single-serve Indian egg omelet is loaded with all these veggies. These are low-calorie & macro-friendly vegetables.
- Milk- Adding milk gives a fluffy and soft texture while baking eggs. I use 2% of milk, but any plant-based milk will also work well.
- Shredded cheese- I use shredded mozzarella cheese in this recipe, but cheddar cheese will also work great. While counting macros I measure cheese in grams.
- Others- salt, cilantro are other ingredients used in this recipe.
Add on
Mushroom, spinach, kale are some more ways to add vegetables. Adding any meat also works well in baked egg recipes. You can use any meat of your choice.
How to make sheet pan eggs with veggies
To make baked eggs with veggies is very easy. Chop vegetables, break the eggs, mix all ingredients in a mixing bowl except cheese. Pour in a sheet pan and top it with shredded cheese, bake and serve. All done in 30 minutes.
Preheat the oven at 380F (190C).
Prepare the egg mixture
First, take a big mixing bowl and crack all the eggs. Make sure there is no egg peel fall into the mixture. Now add milk, onion, tomato, bell peppers, green chilies, green onion, cilantro & salt (pic 1-8).
Save some cilantro for garnishing. Whisk them nicely until everything combines well.
Transfer in sheet pan
Grease the sheet pan nicely so that egg does not stick to the pan (pic 9). You can also use parchment paper to make sure. Pour the egg mixture into the greased sheet pan (pic10).
Bake & serve
Add the shredded cheese and remaining cilantro (pic 11). Bake it for 20 minutes. When 20 minutes are about to complete just check the pan, the middle part of the pan should be set (pic 12).
Baking time varies depending on the size of the pan but when the eggs are no longer jiggly, you know the baking is done and take out the pan. If the pan is bigger than 7x11" then baking time will be less.
Sheet pan eggs with veggies are ready to serve as is or to make sandwiches. With my pan size, I made 10 equal pieces which were served with bread slices.
Serve immediately with bread or make sandwiches with extra toppings like greens, avocado, and extra cheese slices.
It makes a perfect snack for my macro-friendly diet, adding carbs makes it a wholesome meal.
Tips & FAQ
- Whisk eggs nicely, It makes eggs fluffy. You may also use a blender and just pulse for few seconds to make a uniform mixture.
- Use a rimmed pan. It is a liquid mixture that will rise further during baking. Rims help in supporting the overflow while baking.
- You can use any vegetables which do not contain a lot of water content. Also, you may want to skip adding vegetables to get the authentic egg omelet without vegetables.
You can easily freeze the sheet pan eggs. It is a freezer-friendly recipe. Just let the baked eggs come at room temperature, cut them into portion size, and transfer them in freezer-friendly containers. Freeze them for up to 3 months. Thaw before reheating.
The raw egg is a combination of protein and water molecules. Protein has a very compact structure held together with weak bonding and that is why a raw egg is in a liquid state.
When heated, these protein molecules react and make a complex structure. During this process, they hold water molecules and solidify. However, if heat is high enough and cooked for longer, some moisture evaporates and eggs start turning brown and sticking at the bottom of the pan.
To avoid this, better use extra oil for greasing and avoid heat contact by stirring them at frequent intervals. Since sheet pan eggs are cooked on high heat for longer, it is sometimes unavoidable. Read more.
Serving & storing
These oven-baked eggs can be eaten as is (snack). English muffins & homemade biscuits are great to make a perfect breakfast sandwich.
You can serve baked herb potatoes, garlic potatoes wedges, or air fryer potatoes with it. Hash brown, garlic mushrooms, sliced avocado, or wilted garlic spinach is also great sides to serve along.
These egg patties are good to store in the fridge for 2-3 days and in the freezer for up to 3 months. Just cut them into portions and transfer them in freezer-friendly ziplock bags. Thaw a few hours before reheating.
You need just 30 seconds to reheat the egg squares in microwave.
If you like this protein breakfast recipe do check few more from the blog.
- Mango Raspberry Smoothie With Vanilla Protein
- Healthy Savory Vegetable Pancake With Oats
- Curry Tofu Scramble (Tofu Bhurji)
If you try this recipe, please consider leaving a comment and a star rating. Don't forget to tag #fitmealideas20 on Instagram or @fitmealideas on Pinterest!
Recipe
Sheet Pan Eggs (Baked Eggs For A Crowd)
Equipment
- Sheet Pan (I used 7x11" pan)
- Whisker
- Mixing Bowl
Ingredients
- 10 egg I used organic in this recipe
- 1 chili chopped finely
- 1 cup bell pepper I used colorful. but any is fine
- ½ cup onion chopped finely
- ½ cup tomato deseeded & chopped finely
- ⅓ cup milk using 2% milk. but any will work
- 1.5 tsp salt or adjust as per taste
- ¼ cup green onion only the green part is used. finely chopped
- 45 gram cheese mozzarrela cheese is used. but any cheese will work (⅓ cup)
- ¼ cup cilantro chopped finely
- 1 tbsp oil
Instructions
- Preheat the oven at 380F (190C). First, take a big mixing bowl and break all the eggs. Now add milk, onion, tomato, bell peppers, green chilies, green onion, cilantro & salt (pic 1-8).Save some cilantro for garnishing. Whisk them nicely until everything combines well.
- Grease the sheet pan nicely so that egg does not stick to the pan. You can also use parchment paper to make sure (pic 9). Pour the egg mixture into the greased sheet pan (pic10).
- Add the shredded cheese and remaining cilantro (pic 11). I am using a 7x11 inch pan to bake this. Bake it for 20 minutes. When 20 minutes are about to complete just check the pan, the middle part of the pan should be set (pic 12).Sheet pan eggs are ready to serve as is or to make sandwiches.
Notes
- Whisk eggs nicely, It makes eggs fluffy. You may also use a blender and just pulse for few seconds to make a uniform mixture.
- Use a rimmed sheet pan. It is a liquid mixture that will rise further during baking. Rims help in supporting the overflow while baking.
- You can use any vegetables which do not contain a lot of water content. Also, you may want to skip adding vegetables to get the authentic egg omelet without vegetables.
- Baking time varies depending on the size of the pan but when the eggs are no longer jiggly then you know the baking is done and take out the pan. If the pan is bigger than 7x11" then baking time will be less.
Nutrition
Does it fit in your macros?
An egg is a good quality of protein and most often is a part of a vegetarian's protein intake. Apart from whey, I consume 2 eggs every day to meet my protein requirement. 1 egg provided 4-6 grams of protein depending on the size.
To make it macro friendly I just measured shredded cheese in grams so I know the exact macro count in that, all vegetables are low calories and eggs are already good. So this vegetable breakfast omelet fits perfectly.
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