Easy Sheet Pan Eggs (Oven Baked for a Crowd!)
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Make this healthy and delicious sheet pan eggs recipe to save you time in the kitchen whilst having a nutrient packed breakfast that’s bursting with flavour. Ideal for meal prep or serving a crowd if you’re happy to share!
Table of Contents
Why you’ll love this recipe
- Quick and easy – the first benefit that springs to mind when making a sheet pan eggs dish is that you save time and effort in the kitchen. Simply combine all of the ingredients + bake, then you have 12 servings of deliciousness!
- Hands off cooking: baking eggs in the oven allows you to get on with your morning routine whilst the oven does all of the work for you! I love an efficient morning paired with a low hassle breakfast.
- High in protein: each square of sheet pan scrambled eggs yields 12g of protein per serving. Plus it’s low calorie too so you can have 2-3 squares per serving if you want to increase your protein intake.
- Great for large gatherings: if you’re worried about serving a crowd for breakfast when hosting people to stay, this is perfect to make ahead of time. Simple heat up and serve in the morning to your guests!
Need inspiration other meals to feed a crowd? Try my Best Gammon Joint in the Air Fryer (with glaze!), Christmas Dinner for 6 (under £20), Slow Cooker Gammon Joint (Best honey roast ham!)
Ingredients
The main ingredients that make this Sheet Pan Eggs recipe fantastic are the following:
Air Fried mushrooms: As this sheet pan eggs recipe is vegetarian, I like to add mushrooms to add a veggie meatyness to them. Airfrying the mushrooms prevents the moisture from uncooked mushrooms seeping into the eggs, leaving a soggy end result!
Red leicester/ cheddar: Cheese is always the best way to elevate your eggs in the oven. I love to use red leicester but opt for your favourite cheese here if you want to sub out!
Cottage cheese: Sheet pan eggs with cottage cheese adds extra protein, a fabulous texture, and also adds bulk.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
Dairy free: You can reduce the serving size to 8 and use a smaller sheet tray if you want to omit the cottage cheese and make this dairy free. For the cheese, use your favourite vegan cheese as a substitute.
Any additions: These are eggs for a crowd, so to avoid disappointment I ensured that the recipe would be suitable for vegetarians too. If you only have meat eaters in your family though- bacon, sausage and turkey ham are also fab additions to this sheet pan eggs recipe.
Individual: If you like to have your portion sizes already mapped out for you, you could use a greased muffin tin instead of a sheet tray.
Baked eggs for sandwiches: The perfect addition to a sandwich/breakfast roll! Layer it with cheese, bacon, a sausage patty or whatever you fancy!
How to cook eggs in the oven
Preheat the oven to 190°C/375°F.
- First coat a sheet pan evenly with 1 tablespoon of oil (Image 1).
- Next, place the chopped broccoli on the tray and spread it evenly. Roast the broccoli for 5 minutes in the oven (Image 2).
3. You will then want to crack 12 eggs into a bowl (Image 3).
4. Whisk the eggs and then add the cottage cheese (Image 4).
5. Next, add the shredded Leicester cheese (or cheddar cheese) and chopped chives to the mixture (Image 5).
6. And last, mix in the air fried mushrooms and chopped spring onions (Image 6).
7. Mix all of the ingredients into the egg mixture very well (Image 7).
8. Pour the egg, cheese, and vegetable mixture over the roasted broccoli on the sheet pan (Image 8).
9. Using a spatula, spread the mixture evenly around the sheet pan (Image 9).
10. Bake the sheet pan eggs in oven for 15-20 minutes or until the middle is no longer wobbly and the top is a nice golden color. Let stand 5 minutes to cool (Image 10).
Need inspiration for some other breakfast recipes? Try my Viral Crispy Feta Eggs, Banana Blueberry Muffins, Tiramisu Overnight Oats (Dessert for Breakfast!)
Tips for the best result
- Avoid overcooking: The eggs are done when the center no longer jiggles when gently shaking the pan, though the center should still be just barely set.
- Prevent the eggs from sticking by greasing the pan evenly.
- The thicker the egg mixture in the pan, the longer it will take to cook all the way through. So if you’re using a smaller sheet tray with higher edges, bare this in mind.
- Airfry the mushrooms and partially bake the broccoli to avoid a soggy end result. This is mentioned in the recipe method.
- If using a baking sheet, make sure it has a rim.
Recipe adjustments
To make this recipe with just egg whites, if possible, use 18 eggs. That will ensure that the volume is still high enough to have a decent square for each serving. Save the egg yolks for a carbonara.
To reduce the egg yolks but not completely, use 7 whole eggs and 8 egg whites.
Make ahead instructions
If you want to bake this fresh to serve, simply follow all of the steps to get everything assembled to go into the oven (steps 1-6). Then, cover the tray with cling film so that it’s completely sealed and pop in the fridge.
When it’s close to the time you want to eat, remove the sheet tray from the fridge and allow it to come up to room temperature whilst your oven preheats.
Then follow step 7 in the method on how to bake eggs in the oven.
Reheat and Storage Instructions
Refrigerator- these sheet pan eggs keep in the fridge for up to 6 days.
Freezer- you can freeze this recipe for up to 3 months. Be careful when freezing though- we want to ensure that no water can get into the container that you’re freezing in as that can cause freezer burn and lead to soggy end result when reheating. I also like to add a layer of parchment paper in between slices when freezing so they don’t freeze together in one lump.
Reheat- my favourite way to reheat sheet pan eggs is in the airfryer for 5 minutes at 200°C/400°F. This gives you a similar result to cooking eggs in the oven, without having to turn your oven on for one egg slice!
If you don’t have an airfryer though you can fry fry in a non-stick pan for 1-2 minutes on each side or heat in the microwave for 2 minutes on medium high.
FAQ’s
You sure can! Because it reduces the volume though, I would use 18 eggs rather than 12 to ensure you have enough volume.
If you want a really neutral base, you could strip back the recipe to no veggies or cottage cheese. I’d personally find it quite boring to not have the cheese in there though. The end result would be like the circle of egg you get in a Mcmuffin!
Grease your sheet tray evenly (including the rim) or use parchment paper/foil if you’re really worried!
This might be because they stayed in the oven too long or if your sheet tray is too large, the eggs would be spread too thin making them cook too quickly. If you have a larger tray, check the eggs earlier than the cook time and shake the tray gently to see if they have already set.
For a more filling meal, try serving these yummy dishes with your sheet pan eggs: Baked Oats with Chocolate Chips, Homemade Granola Recipe without Nuts (Nut-Free), Healthy French Toast with Cinnamon
If you tried this Sheet Pan Eggs Recipe, it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Easy Sheet Pan Eggs
Ingredients
- 200 g mushrooms, thinly sliced (£1)
- 5 spring onions, thinly sliced (£0.55)
- 2 tbsp fresh chives, finely chopped (£0.55)
- 150 g red Leicester or cheddar, coarsely grated (£3.00/2)
- 12 eggs (£2.65)
- 300 g cottage cheese (£0.79)
- 1 small head of broccoli, finely chopped (£0.79)
Cupboard Essentials
- 2 tbsp olive oil
- Salt and Pepper
Method
- Preheat oven to 190°C/375°F
- Air Fry the button mushrooms with 1 tbsp olive oil for 10-12 minutes at 205°C/400°F. Season with salt and pepper.
- Coat the sheet tray in 1 tbsp olive oil, then scatter the chopped broccoli across the tray, distributed evenly.
- Roast for 5 minutes whilst you prepare the egg mixture.
- Whisk together the eggs, cottage cheese, cheese, fresh chives, spring onions and air fried mushrooms in a large bowl. Season with salt and lots of pepper
- Pour the egg mixture evenly over the broccoli on the tray.
- Use a spatula to ensure the eggs are evenly spread across the pan, or tilt the tray so the egg pours towards the edges.
- Bake for 15-20 minutes, or until the middle has set completely. Remove from the oven and leave to stand for 5 minutes before slicing into 12 squares for serving.
Notes
- Avoid overcooking eggs: Eggs are done when the center is firm and no longer jiggles, but should still be slightly set in the middle.
- Grease the pan: Prevent sticking by evenly greasing the pan before adding the egg mixture.
- Consider mixture thickness: Thicker egg mixtures take longer to cook through; use a smaller sheet tray with higher edges if necessary.
- Use a rimmed baking sheet: Ensure the baking sheet has a rim to contain the egg mixture while cooking.
- Prepare vegetables beforehand: Air fry the mushrooms and partially bake the broccoli to prevent sogginess, as noted in the recipe method.
Nutrition
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