Sheet Pan Eggs Recipe

Introduction

Sheet Pan Eggs offer a simple, hands-off way to prepare a dozen perfectly cooked eggs all at once. Whether you want runny or firm yolks, this method is quick and ideal for busy mornings or batch cooking.

Ingredients

• Non-stick cooking spray
• 12 large eggs (cold from refrigerator)
• Salt and pepper (to taste)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Lightly spray a sheet pan with non-stick cooking spray to prevent sticking.
3. Step 3: Carefully crack 12 eggs onto the sheet pan, spacing them evenly to avoid crowding.
4. Step 4: Sprinkle salt and pepper over the eggs according to your taste preferences.
5. Step 5: Bake the eggs in the oven for 7 to 8 minutes for runny yolks with fully cooked whites, or 10 to 11 minutes for soft but firm yolks and fully cooked whites—perfect for breakfast sandwiches.

Tips & Variations

• Use a rimmed sheet pan to catch any egg whites that spread during baking for easier cleanup.
• For extra flavor, sprinkle chopped fresh herbs like chives or parsley on the eggs before baking.
• If you prefer, you can add a dash of smoked paprika or hot sauce after baking for a spicy kick.

Storage

Store leftover baked eggs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the microwave for 20 to 30 seconds or until heated through. Avoid overcooking to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan for this recipe?

Yes, but make sure the eggs have enough space so they don’t run into each other. A standard half-sheet pan works best for cooking 12 eggs evenly.

Can I bake scrambled eggs on a sheet pan the same way?

This method is designed for whole eggs baked in the shell’s natural shape. For scrambled eggs, whisk the eggs first and bake in a greased dish, stirring occasionally for even cooking.

Sheet Pan Eggs Recipe

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Sheet Pan Eggs offers a simple, hands-off way to cook a dozen eggs evenly at once. By baking eggs on a non-stick sheet pan, you get perfectly cooked whites and customizable yolk textures, ideal for breakfast sandwiches or a quick protein-packed meal.

• Author: Clara
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Ingredients

• Non-stick cooking spray
• 12 large eggs, cold from refrigerator
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the eggs evenly.
2. Prepare the sheet pan: Lightly spray a standard sheet pan with non-stick cooking spray to prevent the eggs from sticking during baking.
3. Arrange the eggs: Carefully crack 12 large eggs directly onto the sheet pan, spacing them evenly to prevent the whites from merging.
4. Season: Sprinkle salt and freshly ground black pepper over the eggs to enhance the flavor to your preference.
5. Bake the eggs: Place the sheet pan in the oven. Bake for 7 to 8 minutes if you prefer eggs with fully cooked whites and runny yolks. For firmer yolks, bake for 10 to 11 minutes, perfect for breakfast sandwiches.

Notes

• Keep an eye on the baking time to achieve your preferred yolk consistency.
• Using cold eggs from the refrigerator helps maintain shape and texture during baking.
• Use a rimmed sheet pan to prevent any egg whites from spilling in the oven.
• Season after cracking the eggs to avoid altering the cooking process.
• This method is great for meal prep as you can cook multiple eggs at once.

Keywords: sheet pan eggs, baked eggs, breakfast eggs, easy egg recipe, eggs for breakfast, brunch eggs, baked breakfast eggs