Simple Sheet Pan Scrambled Eggs Recipe

Looking for a fast way to feed a crowd? These Sheet Pan Scrambled Eggs are perfect for any breakfast or brunch. They also make great egg squares for breakfast sandwiches!

Pin

Scrambled eggs are about as simple as breakfast gets…until you need to make them for a crowd. Standing at the stove scrambling batch after batch isn’t exactly my idea of a good morning.

These easy Sheet Pan Scrambled Eggs solve that problem! Just whisk the eggs, pour them onto a parchment-lined sheet pan, and let the oven do the work.

Once they’re baked, cut them into squares and serve them as-is or use them for breakfast sandwiches. They are perfect for busy mornings, brunch, holidays, meal prep, or anytime you have several hungry people to feed.

Why Make Scrambled Eggs on a Sheet Pan?

Honestly, because it’s easy! Instead of standing over a skillet making several batches of scrambled eggs, you can cook a dozen at once and have breakfast on the table.

I also love that sheet pan eggs cook evenly and can be sliced into individual portions. That makes them especially handy for breakfast sandwiches or meal prep.

How to make sheet pan scrambled eggs

Pin

When I say Simple, I mean simple!

Preheat the oven to 400 degrees Fahrenheit. In a bowl, whisk together your eggs, milk, salt and pepper. Line a sheet pan with parchment paper.

I have full sheet pans, but didn’t need quite that many eggs today. I created a divider with a piece of foil tucked under my parchment paper.

Do you need parchment paper? Technically no, but it makes serving and cleanup ten times easier.

Pour egg mixture onto the parchment paper and pop the pan into the oven. Bake at 400 for about 15 minutes or until your eggs are cooked through.

Pin

To serve simply cut into egg squares.

What Size Sheet Pan Do I Need?

Don’t overthink the pan size. You just don’t want your egg mixture spread so thin that it overcooks.

This recipe uses 12 eggs. If your sheet pan is larger than you need, make a divider with a piece of foil and lay the parchment paper over it. This gives you a smaller baking area without needing another pan.

You can also increase the recipe for a larger crowd. Just keep an eye on the eggs toward the end of the baking time since a thicker layer may need a few extra minutes.

Sheet Pan Scrambled Egg Add-Ins

These are delicious with just salt and pepper, but you can easily turn them into loaded scrambled eggs with whatever you have on hand.

Try adding:

• Shredded cheese
• Cooked and crumbled bacon
• Cooked breakfast sausage
• Diced ham
• Bell peppers
• Onions
• Mushrooms
• Spinach
• Green onions

You can even divide the pan into sections and add different toppings to each part if everyone wants something different.

Tip: Cook any meat before adding it to the eggs. If you’re using vegetables that release a lot of moisture, sautéing them first will give you better results.

Easy Breakfast Sandwiches

Pin

Sheet pan eggs are PERFECT for making a bunch of breakfast sandwiches at once.

Cut the baked eggs into squares and add them to biscuits, English muffins, croissants, or bagels with cheese and your favorite breakfast meat. You can serve them right away or make several at once for easy breakfasts throughout the week.

This is also a great trick when you’re feeding overnight guests or a big family breakfast. Nobody has to stand at the stove making eggs while everyone else eats.

Dairy Free

If you are trying to avoid dairy you can still make these oven baked scrambled eggs without a problem. You can use any dairy free milk substitute. It works just as well.

Storing and Reheating

For meal prep, I like cutting the eggs into individual portions before storing them so they’re ready to grab and reheat.

Store leftover sheet pan scrambled eggs in an airtight container in the refrigerator. Reheat individual portions in the microwave just until warmed through. You don’t want to overheat them or the eggs can become rubbery.

Can You Freeze Sheet Pan Eggs?

Yes! Sheet pan eggs freeze surprisingly well, which makes them great for meal prep.

Let the eggs cool completely and cut them into individual portions. Freeze them in a freezer-safe container with parchment paper between the layers, or wrap the portions individually. They can be frozen for up to 3 months.

Thaw overnight in the refrigerator and reheat when you’re ready to eat.

Sheet Pan Scrambled Eggs FAQ