Delicious Easy Sheet Pan Eggs for a Hearty Family Breakfast

A quick and customizable recipe for Easy Sheet Pan Eggs, perfect for a crowd-pleasing breakfast or brunch.

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 12 slices

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Mixture

12 large Eggs The star of the dish, providing structure and protein.
1 cup Heavy Cream Enhances richness; swap for milk or a non-dairy option.
1 teaspoon Salt Essential for flavor enhancement.
1 teaspoon Pepper Essential for flavor enhancement.
2 tablespoons Olive Oil Greases the baking sheet to prevent sticking.

For the Fillings

1 cup Ham Adds savory touch; diced turkey or plant-based alternatives work.
1 cup Cooked Bacon Introduces smoky crunch; turkey bacon can replace it.
1/2 cup Green Onions Offers fresh, mild flavor; chives are a nice substitute.
1 cup Cheddar Cheese Gives creamy and sharp taste; use other cheeses for variety.

Equipment

12x18 rimmed baking sheet

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and grease a 12x18 rimmed baking sheet with olive oil.
In a bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
Pour the egg mixture into the baking sheet, then sprinkle the fillings evenly over the surface.
Bake for 10 minutes, then rotate the pan. Continue to bake for another 5-10 minutes until set.
Remove from the oven, cool for a couple of minutes, then cut into portions.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 5gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 500mgPotassium: 200mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Enjoy these Easy Sheet Pan Eggs warm, and store any leftovers in the fridge for up to 4 days or freeze for longer storage.

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