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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.
We love to prepare big weekend breakfasts. Our Migas recipe is a flavorful Mexican-inspired breakfast, perfect for a weekend brunch. For a nutritious and hearty option, check out this Zucchini Egg Bake, which combines fresh zucchini with savory eggs for a nutritious meal any time of the day.
Looking for a quick, hassle-free breakfast option that’s tasty, good for you, and perfect for a crowd? You have to try this easy sheet pan eggs recipe. 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”.
I especially love that you can make so many servings at a time. Just slice your sheet pan eggs into 12 or so portions and feed the whole gang! This egg-centric recipe might just become a new breakfast staple. It’s so easy to throw together and perfect for a crowd.
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 stove top scrambled eggs and make way for your new favorite breakfast solution!
Why You’ll Love Sheet Pan Scrambled Eggs
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.
What You’ll Need
To make sheet pan eggs, you only need a few simple ingredients including fresh eggs, butter, cream, and a couple of add-ins. Please scroll to the recipe card at the end of this post for thorough instructions.
- Butter – Used to saute the onions and mushrooms. You can also use olive oil or avocado oil.
- Onion – I like to use a small yellow onion, but a white onion will also work.
- Salt & Black Pepper – A simple seasoning to enhance all the flavors of the ingredients.
- Baby Bella Mushrooms: White mushrooms would also work.
- Eggs – I recommend using large 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.
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.
- Prep. Preheat the 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. Add the onions, season with salt, and sauté until translucent. Add the mushrooms and sauté until tender.
- Scramble. Whisk together the eggs, half and half, salt, and ground black pepper.
- Add the mix-ins. Stir in the veggies and cheeses.
- Bake. Pour the egg mixture onto the prepared sheet pan and bake for 20 minutes.
Add-Ins and Variations
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.
Recipe Tips
- 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.
Serving Suggestions
Don’t let these eggs face the world alone! Keep it simple and serve them with a side of toasted bread or a fresh bagel. But you can also bake a loaf of my focaccia bread or this no knead skillet olive bread.
Enjoy this breakfast with a side of mixed berries, my melon pineapple fruit salad, or this grape salad. I love the juxtaposition of a fresh, fruity smoothie, too. Lately, I’ve been loading up on this green kale smoothie and my coffee protein smoothie.
Serve sheet pan eggs with buttermilk Pancakes, banana bread waffles, or even these tasty sunrise mimosas for a delicious Sunday brunch. These mushroom-loaded eggs make for the perfect lunch, too, when served with a green goddess salad or this very berry avocado salad.
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 scrambled eggs recipe has captured my heart, but so have these other egg-centric dishes. Let me know which is your favorite.
- Corned Beef Hash with Eggs
- Eggs Halifax Recipe
- American Breakfast Egg Muffin Cups
- Huevos Rancheros Tacos
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Sheet Pan Eggs
Ingredients
- 1½ tablespoons butter
- 1 small yellow onion, diced
- 1 teaspoon salt
- 12 ounces baby bella mushrooms, sliced
- 20 eggs
- ½ cup half and half
- 1½ teaspoons salt
- ¾ teaspoon freshly ground black pepper
- ¾ cup shredded gruyere
- ¼ cup shredded pecorino
Instructions
- 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.
Notes
- 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.
Nutrition
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.
