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Sheet Pan Eggs

Breakfast for a crowd just got a whole lot easier with these sheet pan eggs. Sautéed onions and mushrooms, gruyere, pecorino, and half-and-half are whisked together with eggs, poured into a sheet pan, and baked into a perfectly sliceable, sharable sheet of breakfast goodness.

Picking up a slice of sheet pan eggs out of a pan with a spatula.


Easy Sheet Pan Eggs Recipe

Looking for a quick, hassle-free breakfast option that’s tasty, good for you, and perfect for a crowd? You have to try these sheet pan eggs. A simple mixture of sautéed mushrooms and onions, eggs, gruyere, pecorino, and a touch of half-and-half is poured into a sheet pan and baked into a delicious “scramble”. The deep, savory flavors of the sautéed veggies, the nuttiness of the gruyere, the sharp bite of the pecorino, and the taming creaminess of the half and half come together in the perfect marriage of flavors that is sure to satisfy taste buds far and wide. I love that you can make so many servings at a time. Just slice your sheet pan eggs into 12 or so portions to feed the whole gang.

You’ll only need 10 minutes in the kitchen before popping these easy eggs in the oven and going about your morning. Plus, clean-up is a cinch. Say goodbye to the mess and fuss of traditional stovetop scrambled eggs and make way for your new favorite breakfast solution.

Slices of sheet pan eggs served on a plate with berries. Fresh berries are scattered around and another plate of sheet pan eggs is nearby.

Why You’ll Love Sheet Pan Scrambled Eggs

This egg-centric recipe might just become a new breakfast staple. It’s so easy to throw together and perfect for a crowd.

  • Effortless. Sheet pan eggs are incredibly easy to make. Just saute some veggies, whisk some eggs, combine it all with cheese and half-and-half, and bake in a sheet pan.
  • Rich and flavorful. The meaty mushrooms, the creamy half-and-half, the bite of the pecorino, and the nuttiness of the gruyere all come together to create a flavorful breakfast dish.
  • Customizable. Switch up your cheeses, get creative with add-ins, and/or play with seasonings. This recipe is easily tailored to fit your taste preferences.
  • Easy cleanup. No more slaving over dishes. A parchment paper-lined sheet pan is way easier to clean up than an eggy skillet. Yet another reason why this dreamy breakfast recipe makes it to the top of my list of hassle-free breakfasts.

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Ingredients for sheet pan eggs.

How To Make Sheet Pan Eggs

This dish is the ultimate breakfast hack, and this simple guide will show you how to make it. It’s just a fuss-free recipe that combines fresh ingredients and minimal effort for a wonderful morning meal. For the full recipe, make sure to scroll to the recipe card below.

Ingredients For Sheet Pan Eggs

  • Butter
  • Onion
  • Salt & Pepper
  • Baby Bella Mushrooms: White mushrooms would also work.
  • Eggs
  • Half and Half: Feel free to use whole milk or 2% instead for a slightly lighter dish.
  • Shredded Gruyere & Pecorino: You can also experiment with other cheeses.


  1. Prep. Preheat the oven to 350°F and line a 12 X 17-inch rimmed sheet pan with parchment paper.
  2. Sauté the veggies. Melt the butter over medium heat. Add the onions, season with salt, and sauté until translucent. Add the mushrooms and sauté until tender.
  3. Scramble. Whisk together the eggs, half and half, salt, and ground black pepper.
  4. Add the mix-ins. Stir in the veggies and cheeses.
  5. Bake. Pour the egg mixture onto the prepared sheet pan and bake for 20 minutes.
Sheet pan eggs still in the pan cut into slices.

Add-Ins & Variations For Scrambled Eggs

One of the great things about these sheet pan eggs is that they are endlessly customizable. Consider this recipe an outline for you to build on. Add ingredients. Take them away. Try a different cheese. Go wild! Here are some ideas for you.

  • Fresh herbs. I love incorporating fresh chives, parsley, and/or tarragon into the egg mixture.
  • Pack in the veggies. Don’t stop at mushrooms. Add some sautéed bell peppers, zucchini, and/or spinach to the mix for an even heartier dose of vegetables.
  • Cater to carnivores. Add cooked bacon or breakfast sausage for an extra protein boost.
  • Make it spicy. A pinch of red pepper flakes or a dash of hot sauce would make the perfect addition for those of you who like a bit of spice.
  • Tex-Mex. Fold in some tomatoes and cilantro and top with avocado and salsa for a south-of-the-border rendition of this crowd-friendly dish.
  • Make it Mediterranean. Swap the mushrooms out for sun-dried tomatoes and Kalamata olives and go for feta instead of gruyere.
Closeup image of taking a slice of sheet pan eggs out of a pan.

Tips for Success

  • Use a rimmed baking sheet. This may go without saying but I just want to drive the point home. You need a rim on your baking sheet unless you want your eggs to spill out all over the oven.
  • Parchment paper. I really suggest using parchment paper here. You could get away with a good coat of non-stick baking spray or non-stick aluminum foil, but the eggs might still stick.
  • Don’t crowd the pan. When sautéing the mushrooms, you want to give them plenty of room to breathe. If you overcrowd the pan, the mushrooms will release moisture and develop a rubbery texture.
  • Don’t over-beat the eggs. Over-beating the eggs can cause them to get rubbery as they cook. So, whisk just until the whites have mostly blended with the yolks.
  • Move quickly. You want to get the eggs in the oven soon after whisking them. Whisking the eggs incorporates some air into them, which gives them a light, fluffy texture when baked. That air will slowly leave the eggs the longer they sit after whisking.
  • Don’t overcook. You want to bake just until the eggs are set in the center of the pan. I recommend checking for doneness about 5 minutes before the cooking time is up.
Sheet pan eggs served on plates with fresh berries.

What to Serve with Sheet Pan Eggs

Don’t let these eggs face the world alone! They are even better when enjoyed with other culinary masterpieces. Here are some of my favorite ways to do it.

A fork taking a bite out os a slice of sheet pan eggs served on a plate with berries.

How to Store & Reheat Leftovers

  • Refrigerator. Allow eggs to cool, cut them into individual portions, and transfer them to an airtight container. They will keep well for up to 4 days in the refrigerator.
  • Freezer. Cool the eggs, cut them into individual servings, freeze them on a sheet pan to firm for a couple of hours, then transfer them to an airtight container or freezer bag. Store in the freezer for up to 3 months, and thaw in the fridge before reheating.
  • To reheat. Arrange the desired portion/s on a baking sheet, cover with aluminum foil, and bake at 350˚F for 15 minutes or until heated through. If using the microwave, heat the eggs in 20-second intervals until warm.

More Easy Egg Recipes

I love eggs for breakfast, lunch, or even dinner. This sheet pan egg recipe has captured my heart but so have these other egg-centric dishes. Let me know which is your favorite.

Picking up a slice of sheet pan eggs out of a pan with a spatula.

Sheet Pan Eggs

Katerina | Diethood
Sautéed onions, mushrooms, gruyere, pecorino, and half & half are whisked together with eggs, poured into a sheet pan, and baked to create these delightful and crowd-friendly sheet pan eggs.
5 from 1 vote
Servings : 12 servings
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes



  • Prep. Preheat your oven to 350°F and line a 12 X 17-inch rimmed sheet pan with parchment paper.
  • Sauté the veggies. Melt the butter over medium heat in a large skillet. Add the onions, season with salt, and sauté until translucent. Add the mushrooms and sauté until browned and tender. Set aside.
  • Scramble. Crack the eggs into a large mixing bowl and add the half and half, salt, and ground black pepper. Whisk until the eggs are well beaten, and everything is combined.
  • Put it all together. Stir the sauteed veggies and the two cheeses into the egg mixture.
  • Bake. Pour the egg mixture onto the prepared sheet pan. Use a rubber spatula to spread the mixture evenly over the sheet pan if necessary. Bake for 20 minutes or until the eggs are set, and the top is golden brown.
  • Serve. Remove the eggs from the oven and allow them to cool for a few minutes before slicing them into squares and serving.


  • Add-Ins: Customize these sheet pan eggs to your liking by adding or removing ingredients. Experiment with different cheeses and mix-ins. Try fresh herbs like chives, parsley, or tarragon. Boost the veggie content with sautéed bell peppers, zucchini, spinach, or your favorite veggies. Add cooked bacon or breakfast sausage for extra protein.
  • Use a rimmed baking sheet to prevent spills in the oven.
  • Parchment paper is recommended to prevent sticking; non-stick spray or foil may not work as effectively.
  • Avoid over-beating the eggs, which can result in a rubbery texture.
  • Work quickly after whisking the eggs to maintain their light, fluffy texture.
  • Bake until the center sets, as overcooking can lead to toughness. Check for doneness 5 minutes before the recommended cooking time.
  • Storage: Cool the eggs, store them in an airtight container, and refrigerate for up to 4 days. To freeze, cut the sheet pan eggs into individual portions, and store them in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.


Serving: 1 slice | Calories: 213 kcal | Carbohydrates: 3 g | Protein: 16 g | Fat: 15 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 0.1 g | Cholesterol: 405 mg | Sodium: 711 mg | Potassium: 303 mg | Fiber: 0.3 g | Sugar: 2 g | Vitamin A: 710 IU | Vitamin C: 1 mg | Calcium: 124 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Breakfast
Cuisine: American
Keyword: sheet pan eggs, sheet pan eggs in oven, sheet pan scrambled eggs
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