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Sheet Pan Eggs
Quick and easy sheet pan eggs are a practically foolproof way to cook twelve perfect sunny-side-up eggs. This recipe is ideal for feeding a crowd breakfast.
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Easy sheet pan eggs are quick to make and perfect for feeding a crowd or for simple meal prep. Made in less than 15 minutes, making eggs that are baked on a sheet pan is an almost no-hassle way to cook perfect sunny-side-up eggs.
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Sheet Pan Eggs
Sheet pan eggs are a practically foolproof way to cook twelve eggs quickly and easily. Ready to eat in just 15 minutes, it’s a perfect way to feed a crowd a hearty breakfast or brunch.
Sheet pan recipes, including sheet pan eggs, are easy to make, easy to clean up, and can easily feed twelve people eggs that are sunny-side-up. Prepared in just a few minutes, by baking your eggs, the oven does all the hard work for you.
Use your sheet pan eggs to make easy breakfast sandwiches by adding them to English muffins or homemade biscuits along with sliced cheese and cooked bacon strips. You could also serve your eggs as part of a breakfast with pancakes, sausages, toast, and a glass of orange juice.
Sheet Pan Eggs Ingredients
- Eggs - large eggs
- Non-stick cooking spray
- Salt - to taste
- Pepper - to taste
For the best tasting results, and for eggs that stay in their own little puddles better, make sure to use fresh eggs. When eggs are older the whites become thin and runnier.
Cooking the eggs at a lower temperature gives you a little more control and time to get them just how you like them. However, you can also cook them at a higher temperature, at 425 degrees, which will enable the white to cook through with a runny yolk in about 6 minutes.
The eggs will continue to cook on the hot sheet pan after being removed from the oven, so if you want runny yolks you will want to remove the eggs from the pan onto a plate immediately. For the best runny eggs, pull them out as soon as the egg whites have all cooked to opaque. The yolks will remain vibrant yellow even as they set and are no longer runny.
How to Make Sheet Pan Eggs
FIRST STEP: Preheat oven to 350°F.
SECOND STEP: Spray a sheet pan with non-stick cooking spray.
THIRD STEP: Crack 12 eggs onto a sheet pan, spacing them as evenly as you can.
FOURTH STEP: Sprinkle with the desired amount of salt and/or pepper.
FIFTH STEP: Bake for 7 to 8 minutes for eggs that have a runny yolk but fully cooked whites, or for 10 to 11 minutes for eggs with a soft, but solid yolk and fully cooked whites (great for making breakfast sandwiches!).
Should I line the pan with parchment paper?
You can line the sheet pan with parchment paper, but it is more difficult to scoop the eggs from the parchment paper as it gets “soft” after the eggs cook on it. You can also use butter in place of the cooking spray, but keep in mind that butter does have a stronger flavor than the neutral oils found in cooking spray.
What sized pan should I use?
We recommend an 18×13 rimmed baking sheet pan, but you can use any size available to you. If you don’t have enough room to put 12 eggs on a single pan, you can always use a second sheet pan.
How do you serve sheet pan eggs?
These eggs make a delicious breakfast, brunch, or light lunch. Serve them on top of toast with mashed avocado, as part of an egg sandwich, or alongside other breakfast favorites. You can enjoy eggs at any time of the day.
How to Store Sheet Pan Eggs
IN THE FRIDGE: After letting them cool completely, store leftover sheet pan eggs in an airtight container in the refrigerator for up to 3 days.
IN THE FREEZER: These eggs do not do well when thawed, so we don’t recommend freezing sheet pan eggs. Instead, this quick recipe is best made fresh.
Sheet Pan Eggs
Quick and easy sheet pan eggs are a practically foolproof way to cook twelve perfect sunny-side-up eggs. This recipe is ideal for feeding a crowd breakfast.
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings 12 servings
Ingredients
- 12 large eggs cold from the refrigerator
- non-stick cooking spray
- salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- Spray a sheet pan with non-stick cooking spray.
- Crack 12 eggs onto a sheet pan, spacing them as evenly as you can.
- Sprinkle with the desired amount of salt and/or pepper.
- Bake for 7 to 8 minutes for eggs that have a runny yolk but fully cooked whites, or for 10 to 11 minutes for eggs with a soft, but solid yolk and fully cooked whites (great for making breakfast sandwiches!).
Notes
- Use fresh eggs. When eggs are old, the whites become thin and runnier. Using fresh eggs will help keep them in their own little puddles.
- You can also cook them at a higher temperature – some people like to cook them at 425°F. The whites will cook through with a runny yolk in about 6 minutes. Cooking them at a lower temperature gives you a little more control and time to get them just how you like them.
- Lining the sheet pan with parchment paper also works, but it is more difficult to scoop the eggs from the parchment paper as it gets “soft” after the eggs cook on it.
- The eggs will continue to cook on the hot sheet pan after being removed from the oven. If you want runny yolks, remove the eggs from the pan onto a plate immediately. For the best runny eggs, pull them out as soon as the egg whites have all cooked to opaque. The yolks will remain vibrant yellow even as they set and are no longer runny.
Nutrition
Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
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