How To Cook Sheet Pan Eggs

Sheet Pan Eggs - How too cook eggs in a sheet pan

How to make eggs in the oven!

Let me introduce you to my NEW favorite way to make 12 eggs fast! Sheet Pan Eggs!

This method will give you 12 eggs, in 5-6 minutes. They are all ready for a side of bacon and some OJ. When I am not cooking for a big crown, I use this method for the Sunday meal prep. I’ll make these and prep breakfast sandwiches for the week.

NOTE: The first time baking these eggs, watch them during the last couple minutes of baking. If you like your eggs a little more on the Sunny-Side Up side, then you will want to stick to the lesser cooking time. If you like your yolk more done, leave the eggs in just a bit longer. Easy-peasy!

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Sheet Pan Eggs

Printable recipe directions and ingredients at bottom of post.
DIRECTIONS:

  1. Preheat oven to 425 degrees F. Prepare a 11 x 17 sheet pan with cooking spray. ( you could use butter as well). Carefully crack eggs into the sheet pan. As you can see, one of my yolks leaked a little. OOPS! Try to spread them out the best you can.
    Sheet Pan Eggs - Eggs cracked in pan
  2. Season with salt and pepper. Cooked eggs for 5-6 minutes. See note above about cooking times.
    Slice up and enjoy!
    Sheet Pan Eggs - Eggs cooked in pan

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Instant Pot Bacon Cheddar Egg Bites – quick and easy

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Corey, Darryl, Big D & Little D

Originally publish January 4, 2018
Updated December 8, 2019

4.93 from 13 votes

How To Cook Sheet Pan Eggs

Author Corey Valley
Let me introduce you to my NEW favorite way to make 12 eggs fast! Sheet Pan Eggs! This method will give you 12 eggs, in 5-6 minutes. 
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes

Ingredients
 

  • 12 eggs
  • cooking spray or butter
  • salt and pepper to taste

Instructions

  • Preheat oven to 425 degrees F. Prepare a 11 x 17 sheet pan with cooking spray. ( you could use butter as well). Carefully crack eggs into the sheet pan Try to spread them out the best you can.
  • Season with salt and pepper. Cooked eggs for 5-6 minutes. See note above about cooking times.
  • Slice up and enjoy!

Nutrition

Calories: 155kcal | Carbohydrates: 1g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 373mg | Sodium: 124mg | Potassium: 126mg | Sugar: 1g | Vitamin A: 520IU | Calcium: 50mg | Iron: 1.2mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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29 Comments

  1. Tom Duncan says:

    Would the baking time change if using a smaller sheet pan, and just 4 eggs ?

    1. Maybe slightly, so just watch it your first time making these.

  2. 5 stars
    Could you break the yolks before baking if you want? I prefer them that way.

  3. That was 13 Eggs…….Bad Luck !

    1. Baltisraul says:

      My egg cartons hold 13 eggs, don’t yours?

  4. Baltisraul says:

    4 stars
    Those non-stick sheet pans are great for about the first couple mons. then not so much. I used both Pam and butter and they came off the sheet great. Quick and easy method.

    1. Baltisraul says:

      If you crack all the eggs first is a bowl then slide carefully on to the sheet, chances are non will break.

  5. I like the idea of making these for breakfast sandwiches for the week! How do you store your cooked eggs?

    1. I store them in an air tight container for up to 3ish days.

    2. I love this method of cooking eggs!

  6. Kathy from CT says:

    You mentioned you make these for breakfast sandwich’s for the week. Can you please share how you make those? Thanks in advance.

    1. Hi Kathy. I will just toast up an English muffin, place one of the egg, slice of cheese and some bacon on the muffin. You can heat that up in the microwave for a quick grab and go breakfast!

    2. You can also mix them up, as if you were going to scramble then, then put them in the pan and cook them- add your cheese – then once done- use a biscuit dough or cookie cutter to make them the same size as your English muffin 🙂

  7. Jackie Nixon says:

    Made little Reynolds Wrap strips folding over strips to made them stand on their own into a small circles (closing with small paper metal clip) about 3 or 4 inchs, put around sheet pan, carefully put cracked eggs into them. They didn’t spread and came out nice and round. It takes some time before I had made these to turn out. so Practice before just to be sure. I break eggs into a small dish before putting them in the strips.

    1. Wendy Anderson says:

      5 stars
      Use either a muffin pan or a muffin top pan to do this.

      1. baltisraul says:

        I use a large, deeper muffin tin that has 6 openings. I place a small bread round in the bottom of each, toped with some shrimp and grits, topped with 1 tbl heavy cream and two eggs. Afull meal out of just one opening. Cooking time needs to be extended a coupl min.

  8. Joan Sanborn says:

    use a canning ring to make a perfect round egg for you English muffin sandwich.

  9. Rebecca Cultrara says:

    Do you think this would work with a scrambled egg mixture? I bet it would. Add meat and veggies for an omelet sandwich. Lol

  10. Love this. I just tried it. It works good. I need an awesome sheet pan now.