Cody Casey
Making scrambled eggs on a cookie pan is a simple, quick, and easy way to prepare breakfast for a large group of people. This recipe is perfect for meal prep, and you can add your favourite ingredients, such as cheese, vegetables, and meat. The oven-baked method produces fluffy, tender, and creamy eggs that can be cut into squares and served on sandwiches or toast.
| Characteristics | Values |
|---|---|
| Oven Temperature | 350°F to 400°F |
| Pan Type | Rimmed baking sheet |
| Pan Preparation | Double greasing with cooking spray and parchment paper |
| Number of Eggs | 4-18 |
| Add-Ins | Milk, water, butter, cheese, vegetables, meat, salt, pepper, etc. |
| Baking Time | 15-18 minutes |
| Cooling Time | A few minutes |
| Serving Size | 12 equal pieces |
| Storage | 4-5 days in an airtight container in the refrigerator |
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What You'll Learn
Preheat the oven and prepare the cookie pan
To make scrambled eggs on a cookie pan, you'll first need to preheat your oven and prepare the pan. Preheat your oven to 350°F (177°C). While the oven is preheating, you can prepare your cookie pan.
First, grease your cookie pan with cooking spray or oil. This will help ensure that your scrambled eggs don't stick to the pan. Next, line the greased cookie pan with parchment paper. This will make cleanup easier and help prevent sticking. Once the pan is lined, you can grease it again with cooking spray. This double greasing technique will ensure that your scrambled eggs come out of the pan easily and without any sticking problems.
If you're using a rimmed baking sheet, be sure to use a pan with a rim to make it easier to transfer the pan from the counter to the oven, especially if you're making a large batch of scrambled eggs. The size of the baking pan you use will depend on the number of people you're serving and your oven size. A larger pan will result in thinner egg squares, while a smaller pan will yield thicker ones.
Now that your oven is preheated and your cookie pan is prepared, you're ready to move on to the next steps of making scrambled eggs on a cookie pan!
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Mix eggs, milk, and seasoning
To make scrambled eggs on a cookie pan, you'll first need to preheat your oven to 350-400°F. Grease a rimmed sheet pan with cooking spray, line it with parchment paper, and spray again.
Now, it's time to mix your eggs, milk, and seasoning. Crack your eggs into a bowl—you'll need around 4 large eggs per person—and add milk or water. If you're avoiding dairy, you can use any milk substitute. Add a pinch of salt and pepper, and whisk until smooth and combined. You can also add other seasonings, like garlic powder, or shredded cheese if you like your scrambled eggs cheesy.
For extra fluffy scrambled eggs, some chefs recommend adding a splash of cream, or a small amount of melted butter to the egg mixture. You could also try whisking in a tablespoon of seltzer water per egg.
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Pour the mixture onto the pan and add toppings
Now that you have whisked the eggs with milk, salt, and pepper, it's time to pour the mixture onto the pan and add toppings. If you are using an oven, preheat it to 350-400 degrees Fahrenheit. Grease a rimmed baking sheet or a 12x17" sheet pan with cooking spray, line it with parchment paper, and spray again. Pour the egg mixture onto the sheet pan and add your favourite toppings. You can add vegetables, meat, cheese, or any other toppings of your choice. If you want to make sheet pan omelets, this is the stage to throw on any toppings before baking.
If you are using a stovetop, melt some butter in a nonstick pan over medium heat. When the butter begins to lightly bubble, pour in the egg mixture. Using a rubber spatula, make long strokes back and forth over the pan. This will help the eggs cook and form curds. Continue cooking and scraping the pan. You can add toppings of your choice to the pan, such as shredded cheese, cottage cheese, or butter.
If you are using a microwave, simply pour the egg mixture into a microwave-safe container and add your desired toppings. You can also cook bacon on a paper towel while the eggs are cooking.
For an air fryer, pour the egg mixture into the fryer basket and add your desired toppings. Remember to remove the eggs from the air fryer as soon as the time is done, as the air fryer will remain hot and continue drying out the eggs.
For an Instant Pot, pour the egg mixture into the pot and add your desired toppings. However, note that eggs cooked in an Instant Pot will stick to the pot, so do your best to get them cooked and removed so they don’t overcook.
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Bake in the oven
To make scrambled eggs on a cookie pan in the oven, you'll first want to preheat your oven to a temperature between 350°F and 400°F, depending on your oven and the size of your pan. Grease a rimmed baking sheet or line it with parchment paper, and then grease it again with cooking spray or olive oil.
Next, prepare your eggs. In a bowl, whisk together your eggs with milk, salt, and pepper. You can also add other seasonings, such as garlic salt or paprika, or use a dairy-free milk substitute. If you want to add toppings like cheese, vegetables, or meat, you can do so now, or you can add them before baking. Just be sure not to add too many toppings, especially vegetables, as they can release moisture and make your eggs too liquidy.
Once your pan is prepared and your eggs are whisked, pour the egg mixture onto the pan and place it in the oven. Bake for 10 minutes, then remove the pan from the oven and stir the egg mixture. Return the pan to the oven and bake for another 10 to 15 minutes, or until the eggs are set and no longer jiggly.
Your oven-baked scrambled eggs are now ready to be served!
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Cut into squares and serve
Once you've prepared your scrambled eggs on a cookie pan, you can cut them into squares and serve. This is a great way to cook a breakfast meal for a large crowd using just your oven. It's fast, easy, and delicious! You can also cut these into egg squares and freeze them for individual breakfast servings. Simply remove from the freezer and heat in the microwave when you're ready to enjoy. They can be frozen for up to 3 months.
To cut your scrambled eggs into squares, use a rimmed baking sheet. The size of the baking pan will determine how many servings you can get. For example, if you use a 12x17 sheet pan, you can slice it into 12 equal servings. These servings are perfect for toast or an English muffin. If you're using a smaller crowd, you can switch to a 13x9 pan, which will give you fewer but larger squares.
When cutting your scrambled eggs into squares, you can get creative with the presentation. For example, you can serve them on toast with mashed avocado and fresh parsley, or get fancy and use a cookie cutter to get the perfect egg-to-bread ratio for your breakfast sandwich. If you're serving a crowd, you can set out various add-ins like bacon, sausage, cheese, or veggies so everyone can customize their own breakfast sandwich.
So, the next time you're looking for an easy and delicious way to feed a crowd breakfast, consider making scrambled eggs on a cookie pan. They're perfect for meal prep, and you can cut them into squares for easy serving. Enjoy!
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Frequently asked questions
Preheat your oven to 350-400°F. Grease a rimmed baking sheet with cooking spray or olive oil, then line it with parchment paper and grease again. Whisk together 12-18 eggs, milk, and salt and pepper to taste in a bowl or blender. Pour the mixture onto the sheet and sprinkle with toppings such as cheese, meat, or vegetables. Bake for 15-35 minutes, until the eggs are cooked through.
Scrambled eggs on a cookie pan will last in the fridge for 3-5 days if stored in an airtight container or ziplock bag. They can also be frozen for up to 3 months.
You can add a variety of toppings to your scrambled eggs on a cookie pan, including cheese, meat, and vegetables. Some specific examples are shredded cheese, cubed ham, bacon, sausage, green onions, spinach, tomatoes, and onions.
