Simple Sheet Pan Eggs Topped with Chunky Salsa

These baked sheet pan eggs are the simplest and easiest way to make scrambled eggs for a crowd! They’re also the perfect way to meal prep eggs for big batches of breakfast sandwiches or breakfast burritos…

This recipe was created in partnership with Fresh Cravings, game-changing, flavorful salsa found in your grocer’s chilled produce section. Thanks for supporting me and the brands I love! All thoughts and opinions are my own.

Feeding a family of seven day in and day out is no simple feat. As I’m sure you know, hungry kids are cranky kids — and when you multiply that crankiness by five, there comes a definite tipping point where someone (not naming any names) is going to lose their cool.

It didn’t take long for me to learn that planning ahead and learning how to make big batches of certain recipes quickly were the name of the game, as is having your favorite local pizza delivery establishment programmed in your phone… But you can only make that call so many times before a) your wallet starts to feel the pinch and b) you pretty much never want to look at another slice of pizza for as long as you live.

Since I’ve fully admitted that meal planning is NOT one of my strengths, big batch hacks it is! Many of my favorites involve the lowly sheet pan — like these grilled cheese sandwiches in the oven and this baked bacon trick.

Simple Sheet Pan Eggs

The most recent addition to my arsenal is these simple sheet pan eggs. If you’ve ever tried to scramble a dozen eggs on the stovetop at once, you know it’s just a disaster waiting to happen. Pouring that same dozen whisked eggs into a quarter sheet pan achieves basically the same result, minus the danger of sloshing eggs on the stovetop, walls, and possibly even the ceiling (don’t ask!). AND you still have your stovetop free for making a side of hash browns or maybe a fried egg for that persnickety child that wouldn’t dare touch a scrambled egg. There’s one in every family!

So you say you don’t have a large family? You should still totally try this method. Leftovers can be sliced up and used to prep some make ahead breakfast sandwiches. Or roll them up with some leftover bacon (uh, is there really such a thing?) and cheese, and you’ve got an easy breakfast burrito. Pop either one in the microwave for a few seconds, and you’ve got a delicious grab and go breakfast — or a snack for hungry teenage boys!

Fresh Cravings Chunky Salsa

Me? I like my sheet pan eggs as is with a hefty spoonful of salsa fresca… Which brings me to another hack! I love to make my own fresh salsa, but it requires a LOT of slicing, dicing, and chopping — so I typically reserve it just for special occasions. Imagine how thrilled I was when I spotted this Fresh Cravings Chunky style salsa in the chilled produce section (by the bagged salads and dressings) at Walmart! I immediately grabbed two containers to take home: one mild flavor for my kids and one medium flavor for ME.

Guys, this stuff does not disappoint… Fresh Cravings salsas are a game changer! Choose from either chunky style or restaurant style, both made with fresh, vine-ripened tomatoes and vegetables. They’re totally crazy delicious and incredibly versatile.

I will for sure be grabbing a container (or more likely containers) on every shopping trip. In fact, my teenage football player polished off an entire container in one sitting. So yeah, make that containers, plural… Luckily right now you can earn $1.00 back on your purchase with this iBotta offer! Although, at $2.98 for 16-ounce container, it’s pretty darn affordable without.

How To Make Sheet Pan Eggs

I’m not sure this even needs a full explanation, but I know that some fledgling cooks appreciate when recipes are broken down into layman’s terms. In essence, we’re just whisking a dozen eggs together and cooking them on a quarter sheet pan (that’s a 9×13″ rimmed baking sheet) and baking them until set.

I like to add a couple tablespoons of heavy cream or milk to the eggs for richness, as well as some salt and freshly ground black pepper. Pour it onto a well-greased quarter sheet pan, and bake at 300 degrees for about 15 minutes, until the eggs are just set.

Of course, you can always add more ingredients — diced onions, tomatoes, pepper, cheese, and so on — but I wanted to share the easiest, most basic method for making sheet pan eggs so that you can doctor them up the way YOU like them!