Sheet Pan Eggs

These easy sheet pan eggs are perfect for meal prep or feeding a crowd. Light, fluffy, and packed with veggies and cheese—ready in just 30 minutes!

Course Breakfast

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 106kcal

Get Recipe Ingredients

Prep: Preheat oven to 350°F (175°C). Lightly grease or spray a 9" x 13" sheet pan with cooking spray, line with parchment paper, and then spray or grease again to prevent sticking.
Blend Egg Mixture: In a food processor or blender, combine eggs, milk, salt, pepper, and garlic powder. Blend for 30–60 seconds until smooth and frothy. (This adds air and makes the eggs light and fluffy when baked!)
Place Eggs in Pan: Gently pour the blended egg mixture into the pan.
Add Mix-ins: Scatter diced vegetables and then cheese evenly over the top of the eggs.
Bake: Bake for 19-22 minutes, or until eggs are set in the center and lightly golden on top.
Cool & Slice: Let cool for a few minutes, then slice into squares or rectangles for serving. These eggs make an excellent filling for egg sandwiches.

Don't over-mix your eggs (no more than 60 seconds) — just enough to blend and get some air in the eggs.
Vegetable Ideas: Bell peppers, spinach, onions, peppers, tomatoes, zucchini, or mushrooms work great. Make sure to dice small for even cooking. If using watery veggies like spinach or mushrooms, sauté briefly to release excess moisture before adding to the pan.
Cheddar melts beautifully in this recipe, but feel free to use mozzarella, feta, pepper jack, or a blend.
Make Ahead: These eggs are perfect for meal prep! Store in the fridge for up to 4 days or freeze slices for up to 2 months. Reheat in the microwave or toaster oven.