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Ultimate Sheet Pan Eggs: Perfect for Meal Prep and Breakfast Sandwiches

Close-up of baked sheet pan eggs served on fluffy bread squares, topped with melted cheese and fresh chives.
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Cook a large batch of high-protein, fluffy eggs on one sheet pan. This simple oven-baked recipe is ideal for feeding a crowd, making make-ahead breakfast portions, and assembling quick breakfast sandwiches with minimal cleanup.

Ingredients

Scale
  • 18 large eggs
  • 1 cup cottage cheese (optional, for high protein)
  • 1/4 cup milk or water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped chives or green onions
  • 1 tablespoon butter or cooking spray

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a standard half-sheet pan (about 18×13 inches) with butter or cooking spray.
  2. In a large bowl, whisk the eggs, cottage cheese (if using), milk or water, salt, and pepper until fully combined and slightly frothy. If you want fluffier eggs, whisk vigorously to incorporate air.
  3. Pour the egg mixture onto the prepared sheet pan, spreading it evenly.
  4. If adding mix-ins like pre-cooked bacon or diced vegetables, sprinkle them evenly over the top now.
  5. Bake for 18 to 22 minutes, or until the eggs are set in the center and no longer liquid. The exact time depends on your oven and desired texture.
  6. Remove the pan from the oven. Sprinkle the shredded cheese and chives over the top. Return the pan to the oven for 2 minutes, just until the cheese melts.
  7. Let the eggs cool slightly on the pan. Use a large spatula to lift the egg sheet out onto a cutting board. Cut the egg into squares suitable for your needs (e.g., sandwich size).
  8. Use these squares immediately for brunch or cool completely before storing them for meal prep.

Notes

  • For easy cleanup, line your sheet pan with parchment paper before greasing.
  • To make these eggs keto-friendly or low-carb, skip the milk and ensure any added meats are low-carb.
  • These baked eggs freeze well. Place cooled squares between sheets of parchment paper in a freezer-safe bag for up to one month. Reheat in the microwave or toaster oven.
  • If you prefer scrambled eggs over a solid sheet, gently stir the mixture halfway through the baking time (around 10 minutes in).

Nutrition

Find it online: https://bringdish.com/sheet-pan-eggs-meal-prep-sandwiches/