Cody Casey
Sheet pan eggs are a quick, easy, and versatile dish that can be adapted to suit a variety of tastes and dietary requirements. They are perfect for feeding a crowd, making breakfast sandwiches, or preparing a nutritious meal for busy mornings. By whisking eggs with milk or water and baking them in the oven, you can create a large batch of eggs with a fluffy, tender texture similar to a frittata. With endless combinations of toppings, cheeses, and fillings, sheet pan eggs are a convenient and delicious option for any occasion.
| Characteristics | Values |
|---|---|
| Number of eggs | 12 |
| Oven temperature | 350°F |
| Baking time | 12-20 minutes |
| Pan type | Sheet pan |
| Pan size | 12" x 17" or 13" x 9" |
| Pan preparation | Grease with butter, oil, or cooking spray; line with parchment paper |
| Egg preparation | Whisk or beat with milk, water, or half-and-half; add salt and pepper to taste |
| Toppings | Vegetables (e.g. mushrooms, peppers, spinach), cheese, meat (e.g. bacon, sausage) |
| Serving suggestions | Slice and serve on toast with mashed avocado, hummus, or fresh parsley; use for breakfast sandwiches or omelets |
| Storage | Refrigerate in an airtight container for up to 5 days; freeze for up to 3 months |
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What You'll Learn
Preparing the pan
To prepare the pan, first, decide on the size of the pan depending on the number of servings you want. A 12x17 sheet pan will yield 12 servings, while a 13x9 pan will yield a smaller batch. Use a rimmed baking sheet to prevent spillage.
Second, preheat your oven to 350 degrees Fahrenheit. Place the sheet pan on an oven rack and pull it out. This will make it easier to pour in the egg mixture without spilling. Grease the pan with butter, oil, or non-stick cooking spray, then line it with parchment paper. Greasing the pan before adding the parchment paper will ensure that no eggs stick to the pan. Grease the parchment paper and you're ready to pour in the egg mixture.
If you are adding vegetables, it is recommended to cook them first to avoid ending up with runny eggs. You can heat oil in a skillet over medium heat, add the vegetables, and cook for 3-4 minutes until softened. Add seasonings, stir, and set aside to cool before adding them to the egg mixture.
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Preparing the egg mixture
To prepare the egg mixture, start by preheating your oven to 350 degrees Fahrenheit. Next, prepare a 12" x 17" sheet pan by greasing it with butter or oil, lining it with parchment paper, and greasing the parchment paper as well. This extra step will ensure that your eggs don't stick to the pan.
In a bowl, whisk together 12 eggs with about 2-3 tablespoons of water or milk. You can also season the egg mixture with salt and pepper, and some recipes suggest adding cheese, vegetables, or meat at this stage. If you're using a blender instead of a whisk, be careful not to overmix the eggs—you don't want them to become frothy.
Once your egg mixture is ready, pull out the oven rack, place the sheet pan on it, and pour the egg mixture into the pan. This method will help prevent spills while transferring the pan to the oven.
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Adding toppings
If you want to add toppings to your egg mixture before baking, you can add vegetables, meats, and cheese. Be sure to cook your vegetables before adding them to the egg mixture, as they will release a lot of liquid which will affect the texture of the eggs. You can sauté or roast your vegetables with herbs and seasonings of your choice. You can also add cooked meats such as bacon, sausage, or ham to the egg mixture. When choosing a cheese, select a variety that melts well, such as mozzarella, provolone, cheddar, or Monterey Jack.
If you want to add toppings after your eggs are cooked, you can add them on top of the sliced eggs before serving. Some topping ideas include mashed avocado, cream cheese, hummus, or leftover chicken. You can also roll up the eggs with toppings inside, similar to a jelly roll. First, spread your toppings almost to the side ends of the eggs, but not quite. Then, carefully roll up the eggs from the shorter width, being careful not to tear them. You can also sprinkle cheese on top and bake for a few minutes until the cheese is melted.
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Baking
Preparation
Firstly, decide on your ingredients. For a basic egg bake, you will need eggs, milk or water, and salt and pepper to taste. You can also add vegetables, cheese, meat, and herbs for extra flavour and texture. If you're adding vegetables, it's best to sauté them beforehand to avoid excess moisture in the egg mixture. Mushrooms, peppers, spinach, and onions are popular choices.
Preheat your oven to 350°F. Grease a rimmed baking sheet with butter, oil, or non-stick cooking spray, and line it with parchment paper. This will ensure the eggs don't stick to the pan. Whisk the eggs with milk or water, and season with salt and pepper. You can do this by hand or use a blender or hand mixer, but be careful not to overmix. Pour the egg mixture into the prepared baking sheet. If you wish, add your choice of toppings, such as cheese, vegetables, and meat.
Place the baking sheet in the oven and bake for 12 to 20 minutes, depending on the number of eggs and your oven's settings. The eggs are ready when they are no longer jiggly and are set in the centre. You can check this by inserting a toothpick into the centre of the pan, which should come out clean. Alternatively, use an instant-read thermometer, which should register at 160°F when the eggs are done.
Serving
Once baked, allow the eggs to cool for a few minutes before slicing. You can cut them into squares or rounds, depending on your preference. Serve on toast or bread with toppings such as mashed avocado, cream cheese, or hummus.
Storage
Sheet pan eggs are excellent for meal prep. They can be stored in an airtight container in the refrigerator for up to five days or frozen for up to three months. To freeze, allow the eggs to cool completely, then cut into portions and wrap individually before freezing. Reheat in the microwave for a quick and convenient breakfast.
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Storing and reheating
Storing Eggs:
Firstly, it is important to note that cooked eggs should be stored in the refrigerator, ideally at 40°F (4°C) or below. Before placing them in the fridge, put the eggs in a shallow container to allow for quick and even cooling. Leftover eggs should be consumed within 3-4 days to ensure food safety and maintain quality.
Reheating Eggs:
When reheating eggs, the goal is to achieve a safe internal temperature of 165°F (74°C) to kill any germs and reduce the risk of illness. This temperature is recommended by various sources and is considered the safest option by the Food and Drug Administration. Reheating eggs can be done using different methods, each with its own nuances:
Microwave:
The microwave is a quick and convenient option for reheating scrambled eggs. Place the eggs in a microwave-safe container and cover it loosely. Heat the eggs in 15- to 30-second intervals, stirring in between to ensure even heating. If the eggs appear dry, add a small amount of water or milk to the container before heating.
Stove:
Reheating eggs on the stove provides better results than the microwave but takes slightly longer. Heat a nonstick frying pan or skillet on medium heat and add a small amount of butter or oil. Add the scrambled eggs and cover the pan to prevent drying out. Cook for about five minutes, stirring occasionally, and then remove the lid and continue cooking until the desired temperature is reached. Discard any liquid that pools at the bottom of the pan.
Oven:
For multi-ingredient egg dishes, such as casseroles, quiches, or frittatas, the oven is the best reheating option. Place the eggs in an oven-safe pan and heat at 350°F (176°C) for 15-20 minutes, or 25-30 minutes if frozen.
Air Fryer:
An air fryer can also be used to reheat scrambled eggs, following similar instructions to the oven method.
Preventing Rubberiness:
Eggs can become rubbery when reheated due to the contraction of protein strands. To prevent this, add a small amount of fat, such as butter, cream, or cream cheese, to the eggs during reheating. Additionally, stirring the eggs frequently during reheating can help prevent rubberiness.
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Frequently asked questions
First, preheat your oven to 350 degrees Fahrenheit. Grease a half-sheet-sized rimmed baking sheet with butter or oil and line it with parchment paper. Next, whisk the eggs with water or milk, salt, and pepper. Pour the egg mixture onto the sheet pan and top with your desired toppings, such as cheese, vegetables, or meat. Bake for 12 to 20 minutes, until the eggs are set and no longer jiggly.
The number of eggs you can bake in a pan will depend on the size of the pan and the desired serving size. For a 12x17 sheet pan, use 12 eggs, and for a 13x9 pan, use 16-18 eggs.
Baked eggs can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
