Easy Sheet Pan Eggs!

These Sheet Pan Eggs are one of the easiest meals to make. Toss your favorite veggies, cheese and anything you’d like and bake in oven and you have a healthy and delicious meal to have all week long.

We are on a serous sheet pan kick over here. It is basically “how can I make my life easier by throwing everything into a sheet pan and baking it?”. That way on egg night you aren’t making so many different dishes and this is one you can toss together and bake.

We have been making this regularly and it is always a hit in our home. Plus you can really customize it to work for whatever you love like bacon, sausage, any veggies will work! And if you can’t do dairy, omit the cheese. It will still turn out delicious too. Plus this is a great finger food for kids. I just cut it up and let them go ham on the eggs. Sometimes it’s risky with ketchup involved for dipping, but oh well.

It is an easy meal to make to get protein into your kid’s diet as well as veggies too. And this can easily be Whole30 if you omit the cheese and use non-dairy milk!

Tip: Make this and freeze half if you want! That way you can have something easy to grab out of the oven when you are in pinch.

What ingredients you need to make sheet pan eggs:

• Eggs – of course no subs here for eggs! They are the main star of the show
• Onion – you can really use any veggies and also add some garlic in too if you want!
• Bell peppers, zucchini – any veggies you want works here!
• Shredded cheese – any cheese works or omit for dairy free
• Milk of choice – you can use a non-dairy (just make sure it’s not vanilla or sweetened) or cow’s milk!

How to make sheet pan eggs:

1. Preheat oven to 350 degrees and grease a 9×13 baking sheet 
2. In a large bowl, whisk the eggs
3. Add in the onion, peppers, zucchini, cheese, milk and spices and whisk again to combine
4. Pour batter onto the baking sheet
5. Add to oven to bake for 20 minutes then broil for another 30 seconds or so to brown on top
6. Allow the sheet pan eggs to cool for a bit then slice and enjoy with desired sides like toast, hash browns, etc.

Best tips for success making sheet pan eggs:

• Serve these with a side of toast, hash browns or tortillas even and make them into breakfast tacos! I typically just use whatever I have on hand. And obviously.. BACON!
• Have your kids help pick out toppings so they get more excited about eating something “healthy”. My kids love throwing veggies into the bowl when I make these
• Store this in the fridge for up to 5 days! Or you can freeze some of it and keep in freezer for up to 2 months
• Add any spices you want – I like to keep this basic for my kids but you can add anything you love
• If you want to make this dairy-free: omit the cheese!
• Serve this for dinner or breakfast or even lunch! Eggs are good anytime of the day

A few other delicious and healthy breakfasts to prep:

Gluten-free Sheet Pan Pancakes

Easy Gluten-free Oatmeal Blender Waffles!

Gluten-free Spinach Banana Pancakes

The Best Creamy Stovetop Oatmeal (gluten-free)

Print