Easy Sheet Pan Eggs Recipe

Introduction

Easy Sheet Pan Eggs are a fantastic way to prepare a hearty breakfast with minimal effort. This dish combines fluffy baked eggs with savory ham, bacon, green onions, and melted cheddar cheese, all cooked together on one pan for simplicity and flavor.

Ingredients

• 18 large eggs
• ¾ cup heavy cream
• Salt & pepper to taste
• 1 Tablespoon olive oil
• ½ cup ham, cubed
• ½ cup cooked bacon, crumbled
• ¼ cup green onions, diced
• ½ cup cheddar cheese, shredded

Instructions

1. Step 1: Preheat your oven to 375° F and lightly brush a 12×18-inch rimmed baking sheet with olive oil. Set aside.
2. Step 2: In a large mixing bowl, add the eggs and pour in the heavy cream. Season with salt and pepper to taste. Whisk together until combined, stopping before the eggs become frothy.
3. Step 3: Pour the egg mixture evenly into the greased baking sheet.
4. Step 4: Sprinkle the cubed ham, crumbled bacon, diced green onions, and shredded cheddar cheese evenly over the eggs.
5. Step 5: Carefully place the baking sheet in the preheated oven. Bake for 10 minutes, then rotate the pan and continue baking for another 5 to 10 minutes, until the eggs are set and no longer jiggle.
6. Step 6: Remove from the oven and cut into 12 large or 16 smaller portions.
7. Step 7: Serve warm and enjoy!

Tips & Variations

• Use leftover cooked sausage or turkey instead of ham for a different protein flavor.
• Swap cheddar for pepper jack or mozzarella for a different cheese twist.
• Add diced bell peppers or mushrooms for extra veggies and color.
• For a lighter version, substitute half-and-half or milk for heavy cream.

Storage

Store leftover sheet pan eggs in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for about 30-60 seconds until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the egg mixture and toppings the night before and refrigerate. Just bake fresh the next morning for best texture.

Can I freeze the leftovers?

While not ideal, you can freeze cooked sheet pan eggs in a freezer-safe container for up to one month. Thaw overnight in the fridge and reheat thoroughly before serving.

Easy Sheet Pan Eggs Recipe

Print Recipe

★★★★★

4.9 from 136 reviews

This Easy Sheet Pan Eggs recipe offers a simple and delicious way to prepare a large batch of eggs baked with savory ham, bacon, green onions, and cheddar cheese. Perfect for breakfast or brunch, it combines the convenience of one-pan cooking with rich, creamy eggs enhanced by flavorful toppings, baked to a golden finish. Ideal for serving a crowd with minimal effort and cleanup.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: 12–16 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Egg Mixture

• 18 large eggs
• ¾ cup heavy cream
• Salt & pepper, to taste

Toppings

• 1 Tablespoon olive oil (for greasing)
• ½ cup ham, cubed
• ½ cup cooked bacon, crumbled
• ¼ cup green onions, diced
• ½ cup cheddar cheese, shredded

Instructions

1. Prepare the Baking Sheet: Preheat your oven to 375°F (190°C). Lightly brush a 12×18-inch rimmed baking sheet with olive oil to prevent sticking, then set aside.
2. Mix Eggs and Cream: In a large mixing bowl, crack the eggs and pour in the heavy cream. Season with salt and pepper to taste. Whisk together using a hand mixer or whisk until fully combined but stop before the mixture becomes frothy to maintain a tender texture.
3. Pour Mixture onto Sheet: Transfer the egg and cream mixture evenly into the prepared baking sheet, spreading it out uniformly.
4. Add Toppings: Evenly sprinkle the cubed ham, crumbled bacon, diced green onions, and shredded cheddar cheese on top of the egg mixture for balanced flavor in every bite.
5. Bake the Eggs: Carefully place the baking sheet in the preheated oven and bake for 10 minutes. After 10 minutes, rotate the pan to ensure even cooking, then continue baking for an additional 5–10 minutes, or until the eggs are fully set and no longer jiggle when gently shaken.
6. Slice and Serve: Remove from the oven and let it cool slightly. Cut into 12 pieces for large servings or 16 for smaller portions. Serve warm for best taste.

Notes

• You can customize this recipe with other toppings like bell peppers, mushrooms, or spinach.
• Using fresh eggs will improve the texture and flavor.
• If you prefer a lighter dish, substitute half-and-half or milk for the heavy cream.
• For easier cleanup, line the baking sheet with parchment paper or a silicone baking mat.
• To reheat, warm in the oven or microwave until heated through.

Keywords: sheet pan eggs, baked eggs, easy breakfast, egg casserole, bacon and eggs, ham and cheese eggs, brunch recipe