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close up of oven baked egg patties.

Sheet Pan Eggs (Baked Eggs For A Crowd)

Sheet pan eggs recipe that makes a perfectly healthy breakfast, light lunch, or brunch An easy way to cook eggs to a crowd or for meal planning
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine American, Indian
Servings 5 Serving
Calories 220 kcal


  • Sheet Pan (I used 7x11" pan)
  • Whisker
  • Mixing Bowl


  • 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
  • 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


  • 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.
    Mixing all ingredients in eggs and whisking.
  • 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).
    grease the pan & pour the mixture to it.
  • 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.
    in left pic, top it with shredded cheese and right pic, bake for 20 minutes.


  • 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.


Calories: 220kcalCarbohydrates: 7gProtein: 15gFat: 15gSaturated Fat: 5gTrans Fat: 1gCholesterol: 338mgSodium: 890mgPotassium: 320mgFiber: 1gSugar: 4gVitamin A: 1839IUVitamin C: 55mgCalcium: 146mgIron: 2mg
Tried this recipe?Mention @fitmealideas20 or tag #fitmealideas20. I would LOVE to see your creations!