These baked sheet pan eggs are the simplest and easiest way to make scrambled eggs for a brunch 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 9x13" 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!
Printable Recipe ↓
Simple Sheet Pan Eggs
Ingredients
- 12 large egg
- 2 tablespoons heavy cream - or milk
- salt - to taste
- freshly ground black pepper - to taste
- 1 tablespoon olive oil
- fresh cantina-style salsa - for topping
Instructions
- Preheat the oven to 300 degrees. Grease a quarter sheet pan very well with the ghee or olive oil, and set aside.
- Crack all of the eggs into a large bowl, and add the cream or milk, salt and pepper. Whisk well until thoroughly combined.
- Slide out the middle rack of your oven about halfway, and set the prepared quarter sheet pan on it. Pour the egg mixture into the pan, and then carefully slide the rack back into the oven.
- Bake until the eggs are just set, about 22-24 minutes.
- Remove the pan from the oven, and let the eggs cool for 2 minutes. Cut into squares, top with Fresh Cravings salsa,and serve!
Recipe Notes
Featured Products
If you like this sheet pan eggs recipe, you might also enjoy these other delicious & easy egg recipes:
- Ham & Cheese Pie Crust Mini Quiche
- Bacon And Egg Casserole
- Freezer Breakfast Burritos Recipe
- Baked Shirred Egg Recipe
Did you make this recipe?
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Kat Lowry says
Question: Would I be able to freeze after cutting into squares and then take out as needed?
Tara Kuczykowski says
Great question, Kat! You can definitely freeze these eggs after cooking to reheat as needed. To keep them from sticking together, I'd recommend freezing the squares on a baking sheet first and then transferring them to a ziploc bag. If you don't have space for that, another alternative would be to wrap each square in plastic wrap and put them all in a ziploc bag to freeze.
C Jones says
I'm not sure why but the print button doesn't seem to be working. I've tried multiple ways and times but it just seems to refresh the page or move up on the post but not actually print. Thanks for any help.
Tara Kuczykowski says
Thanks so much for letting me know! Can you tell me what browser you're using? It does seem to be working properly in Chrome, but it didn't work properly for me in Safari. I'm going to get in touch with my developer right now, but in the meantime, if you have Chrome, it should work.
C Jones says
@Tara Kuczykowski, it ended up working. Not sure if it was on my end or your end. I had tried taking off my adblocker and then it started working. Now my adblocker doesn't seem to be affecting it so who knows. I am on Chrome. Ugh technology!?!?!?
Jess says
I struggle with cooking and having my two littles...two under 3, yelling at the kitchen gate while I tend the stovetop. This was perfect, I actually had one baby on my hip in a carrier and managed to crack eggs with one hand, put them in the oven, then get my son up and changed and came out of his room to finished breakfast. Lots of other oven egg recipes always came out far to airy where they tasted far too ‘skin’ like, the egg separated and has a top skin off. These came out fantastic, will definitely be using again, kids gobbled them up!
Tara Kuczykowski says
Oh, honey, I have SO been there! My youngest is 11 now, but at one point we had five ages 5 and under. It definitely gets better! So glad this worked out great for you. Every little bit helps!