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Getting enough protein in at breakfast can be tricky, especially when you’re feeding a house full of kids on a schedule. This sheet pan baked eggs recipe solves that problem by making a big batch of protein-packed eggs all at once, no flipping required. It’s simple enough for busy mornings but hearty enough to keep everyone full!
Table of Contents
- Sheet Pan Oven Baked Eggs (Easy Recipe for a Crowd)
- Why you’ll love this recipe
- Simple ingredients you’ll need
- How to make sheet pan baked eggs
- Recipe tip
- Serving suggestions
- Meal prep & storage
- Substitutions, optional variations & dietary adjustments
- Frequently asked questions
- More recipes you’ll love
- Sheet Pan Baked Eggs Recipe (Meal Prep Breakfast)
- Save this sheet pan baked eggs recipe to Pinterest and make it later!
Sheet Pan Oven Baked Eggs (Easy Recipe for a Crowd)
One of my favorite things about this sheet pan egg bake is how well it sets you up for the whole week ahead.
I like to make a batch on Sunday, portion it into squares, and stash them in the fridge so breakfast is basically done before the week even starts.
On busy mornings, I just pop a square onto an English muffin or toast with a slice of cheese for the easiest breakfast sandwich, no cooking required!
It’s saved me more chaotic mornings than I can count, especially when we’re rushing out the door for school.
The best part is how easy it is to customize for everyone’s taste, so I’ll do half the pan with added cheese for the kids and add some extra veggies to my half.
However you build it, having a stack ready to go in the fridge makes breakfast feel effortless!
Why you’ll love this recipe
Feeds a crowd with zero stress – One sheet pan makes enough eggs for the whole family (or a houseful of guests) at once.
Hands-off cooking – The oven does all the work while you pack lunches, pour coffee or a matcha, or just breathe for five minutes.
Protein-packed – With eggs and cottage cheese in the mix, this is an easy way to start the day with additional protein.
Meal-prep friendly – Make it once, slice it into squares, and you’ve got breakfast covered for days.
Endlessly customizable – Swap in your favorite veggies or cheese and it’s a brand new breakfast every time.
Simple ingredients you’ll need
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions
- Eggs – The star of the show! This recipe uses a big batch so the whole family can eat.
- Whole milk or heavy cream – Whisked into the egg mixture for that fluffy, creamy texture.
- Cottage cheese – Blended right in for extra protein and a rich, creamy bite in every square.
- Mushrooms – Sliced and scattered over the top for an earthy, savory flavor.
- Red onion – Adds the perfect bit of sharpness and color.
- Fresh chives – A simple, fresh finishing touch.
- Salt & black pepper – To season the egg mixture to your taste.
- Cooking spray or olive oil – For greasing the pan so nothing sticks.
How to make sheet pan baked eggs
- Preheat your oven to 350 degrees F and line a rimmed sheet pan with parchment paper, then coat it with cooking spray or a light drizzle of olive oil.
- In a large bowl, whisk together the eggs, milk (or heavy cream), and a good pinch of salt and black pepper until fully combined.
- Whisk in the cottage cheese into the egg mixture – a few small curds throughout are exactly what you want.
- Pour the egg mixture evenly onto the prepared sheet pan.
- Scatter the sliced mushrooms, diced red onion, and chopped chives evenly over the top.
- Bake until the eggs are just set in the center and no longer jiggle, then remove from the oven and let cool for a few minutes.
- Slice into squares and serve warm.
Recipe tip
- Don’t skip the parchment paper – It makes lifting and slicing the baked eggs so much easier, with zero sticking.
- Whisk thoroughly – A well-whisked egg mixture is the easiest way to get evenly fluffy eggs across the whole pan.
- Watch the center – Ovens vary, so start checking a few minutes before you think it’ll be done; the eggs are ready when the center is set, not wet.
- Let it rest before slicing – A few minutes of resting time helps the squares hold together neatly.
Serving suggestions
- Tuck a square into toasted english muffins with a slice of deli ham for easy breakfast sandwiches on the go.
- Wrap a piece in a tortilla with salsa and avocado for a quick breakfast burrito.
- Serve alongside fresh berries and avocado toast for a simple, well-rounded breakfast plate.
- Top with shredded cheddar cheese and a sprinkle of everything bagel seasoning for extra flavor.
- Pack squares into containers for grab-and-go breakfasts all week long.
Meal prep & storage
Let the eggs cool completely, then store squares in an airtight container in the fridge for up to 4-5 days – perfect for meal prep breakfasts!
To reheat, pop a square in the microwave for 20-30 seconds, or warm it in a toaster oven if you want the edges a little crisp.
These also freeze well: wrap individual squares in plastic wrap, store in a freezer bag, and reheat straight from frozen for an easy make-ahead breakfast sandwich.
Substitutions, optional variations & dietary adjustments
Below you’ll find a list of substitutions that will work well in this delicious breakfast recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Cottage cheese – Swap for cream cheese or ricotta if that’s what you have on hand, or leave it out for a lighter, more classic baked egg texture.
Mushrooms & red onion – Use whatever veggies you have – spinach, red bell pepper, green onions, and broccoli are all great favorite veggies to try here.
Cheese – Stir in shredded cheddar cheese, feta cheese, or mozzarella cheese for a different flavor twist.
Dairy-free option – Use unsweetened dairy-free milk in place of the whole milk and skip the cottage cheese.
Extra protein – Stir in cooked, crumbled turkey sausage or diced ham for additional protein.
Egg – Substitute part or all of the whole eggs with egg whites for a lighter, even higher-protein version.
Frequently asked questions
As long as you don’t overbake them the first time, they reheat really well. I like to warm mine in the microwave for 20-30 seconds or in a toaster oven, which keeps the texture soft without drying them out.
Yes! Pour the same egg mixture into a greased muffin tin for individual egg cups – just reduce the cooking time since they’re smaller.
Once fully cooled, store squares in an airtight container in the fridge for up to 4-5 days, or freeze individually for longer storage.
Absolutely! Bake it the night before, store it covered in the fridge, and reheat squares in the oven or microwave right before serving.
More recipes you’ll love
- Healthy meal prep breakfast sandwiches
- Spinach feta egg white bake
- Fluffy high protein cottage cheese scrambled eggs
Sheet Pan Baked Eggs Recipe (Meal Prep Breakfast)
Ingredients
- 12 eggs
- 1/4 cup whole milk, or heavy cream
- 1/2 cup cottage cheese
- 4 oz mushrooms, sliced
- 1/2 small red onion, diced
- 2 tbsp fresh chives, chopped
- Sea alt & black pepper, to taste
- Cooking spray or olive oil, for the pan
Instructions
- Preheat oven to 350 degrees F. Line a rimmed sheet pan with parchment paper and coat with cooking spray or olive oil.
- Whisk the eggs, milk, salt, and pepper together in a large bowl until well combined.
- Whisk in the cottage cheese.
- Pour the mixture onto the prepared sheet pan.
- Top evenly with mushrooms, red onion, and chives.
- Bake 20-22 minutes, until the center is set.
- Cool a few minutes, then slice into squares and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Save this sheet pan baked eggs recipe to Pinterest and make it later!
If you try this sheet pan baked eggs recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
