Learn how to make sheet pan eggs! This is the easiest way to make fried eggs, especially if you’re cooking for a crowd! These are also the perfect eggs for breakfast sandwiches.
Sheet Pan Eggs
There’s just something so incredible about easy meals that are basically foolproof, isn’t there?
That’s why I love recipes like this one.
There’s really no guesswork. No wondering if you fry pan is the right temperature and no technique required to flip the eggs.
It just works. Every time.
Sheet pan eggs are perfect for meal prep, amazing for frying eggs for a crowd, and they make the best eggs for breakfast sandwiches.
How to Cook Eggs in a Sheet Pan
The steps couldn’t be any simpler!
All you have to do is preheat your oven, lightly grease a baking sheet, crack the eggs into the sheet (doing your best to keep them relatively evenly spaced), and bake them.
It’s important to bake the eggs at 350 F and not at a higher temperature because it gives you so much more control over the doneness of your eggs.
Sure, you could bake these in as little as 6 minutes if you crank your oven up to 425 F, but your yolks would definitely be hard.
I’m partial to medium eggs (or sometimes dippy or over easy eggs). To cook the whites without completely cooking the yolks, you have to have a little patience and bake your eggs at 350 F.
For me, 12 minutes is the sweet spot. The yolks aren’t dippy, but they aren’t hard, and the whites are completely set.
What to Serve with Eggs Baked on a Baking Sheet
Trust me when I say that these are the perfect eggs for breakfast sandwiches! That is, by far, my favorite way to enjoy these eggs.
If you’re looking for different things to pair these eggs with, I also love having them with:
- Sautéed Spinach
- Potatoes (Especially Breakfast Potatoes)
- Hash Browns
- Sautéed Kale
- Roasted Veggies
- Smoked Salmon
Can You Freeze Baked Eggs
I wouldn’t recommend freezing these eggs.
Eggs freeze best when the whites and yolks are mixed together. That’s because yolks freeze exceptionally well, but the whites become tough and rubbery.
Since the whites and yolks remain separate in this recipe, I’d recommend refrigerating them in an airtight container for up to one week instead.
What You’ll Need
The only things you need for this recipe are spray oil and a baking sheet!
When it comes to baking sheets, I prefer ones that perform well for all of my kitchen tasks. This is the baking sheet I recommend using because it’s an affordable and versatile one. It will work perfectly for everything from cookies to pizza.
You can also use small baking sheets if you only want to bake 6 eggs at a time.
- 12 large eggs
- Oil or butter (to grease the baking tray)
- Salt (to taste)
- Pepper (to taste)
- Preheat oven to 350 F.
- Grease the baking tray with oil, butter, or spray oil.
- Crack each egg onto a baking tray with raised edges, doing your best to distribute the yolks evenly across the tray.
- Season with salt and pepper to taste.
- Bake for 12-15 minutes, or until the whites don’t jiggle and the yolks reach your desired level of doneness (the ones in the photo were baked for 12 minutes).
This recipe can be easily halved if you’re working with a smaller tray (like I did for the photos), or doubled if you’re working with a larger tray.
Serving Size:1 egg
Amount Per Serving: Calories: 80Total Fat: 5.6gSaturated Fat: 1.7gTrans Fat: 0gCholesterol: 186.5mgSodium: 62mgCarbohydrates: 0.6gNet Carbohydrates: 0.6gFiber: 0gSugar: 0.6gProtein: 6.3g
Nutrition information isn’t always accurate.
If you try this recipe, please let me know what you thought in the comments or on Instagram! @keytomylime
Be sure to pin this recipe for later!
Try making these sheet pan eggs for an easy breakfast!