A simple breakfast recipe that makes fluffy eggs for a crowd or meal prep. These sheet pan eggs are easy to customize with your favorite vegetables and cheese, and they reheat well for busy mornings.
Ingredients
- 18 large eggs
- ⅓ cup whole milk (or any milk you prefer)
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cooking spray or oil for the pan
- ½ cup chopped bell peppers
- ½ cup shredded sharp cheddar cheese
Optional additions:
- Chopped onions
- Green onions
- Zucchini
- Broccoli
- Other shredded cheeses
Instructions
1. Prepare the egg mixture
Preheat your oven to 350°F (175°C).
Crack the eggs into a large bowl. Add the milk, salt, and pepper. Blend with a blender or use a hand mixer until the mixture becomes smooth and slightly fluffy.
2. Prepare the baking sheet
Use a rimmed baking sheet to prevent spills. Spray the pan generously with cooking spray, then place parchment paper on top. Spray the parchment paper lightly as well to keep the eggs from sticking.
Pour the egg mixture into the prepared pan. Use a spatula to spread the mixture evenly and make sure the seasonings are distributed throughout.
3. Add vegetables and cheese
Sprinkle the chopped bell peppers evenly over the eggs. Add up to ½ cup of vegetables for the best texture.
Sprinkle the shredded cheddar cheese on top. Keeping the cheese on the surface helps it spread evenly and gives the eggs a golden cheesy topping.
4. Bake the eggs
Carefully place the baking sheet in the oven.
Bake for 17–20 minutes, or until the eggs are fully set and slightly puffed. The center should no longer jiggle when gently moved.
5. Cool and serve
Let the eggs cool for a few minutes before cutting. Use a spatula to loosen the edges, then cut into squares or rectangles.
Serve warm with your favorite breakfast sides.
Storage
Store leftover sheet pan eggs in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven for a quick breakfast.
Recipe Notes
- Use a blender or mixer instead of hand whisking for lighter, fluffier eggs.
- Avoid adding too many watery vegetables, such as fresh tomatoes, because they can release moisture and make the eggs softer.
- Try different combinations like spinach and feta, ham and cheddar, or mushrooms and Swiss cheese.
