Why would you stand at the stovetop tending to eggs and then cleaning up spatters afterwards when you can instead slide a sheet pan in the oven and achieve the same precision doneness? You wouldn’t. Which is exactly our point. Thank us later for the extra time to snooze or to schmooze with the dear ones at your table.–Renee Schettler Rossi

What do I do with sheet pan eggs baked in the oven?

Anything you’d do with skillet eggs cooked on the stovetop. Serve ‘em with bacon. Pancakes. Waffles. Toast. French toast. Rib eye. Knock yourself out.

Sunny side up sheet pan eggs on a baking sheet.

Sheet Pan Eggs

5 / 2 votes
These sheet pan eggs are an easy breakfast made by pouring your eggs onto a hot sheet pan and baking to your desired doneness. Perfect alongside bacon or slid into a breakfast sandwich or almost any other occasion you desire eggs.
David Leite
Servings6 servings
Calories164 kcal
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes



  • Preheat the oven to 425°F (220°C).
  • While the oven is preheating, place a rimmed baking sheet in the oven for at least 10 minutes.
  • While the baking sheet is heating, carefully crack all the eggs into a large measuring cup or mixing bowl with a spout.
  • Remove the baking sheet from the oven and drizzle with the oil or place a pat of butter or ghee on the baking sheet. Tilt or brush the pan with the fat, ensuring the baking sheet is fully coated. Carefully pour in the eggs.
  • Bake until the yolks have almost reached your desired doneness, 5 to 6 minutes for runny yolks and 8 minutes for really quite firm yolks. The residual heat of the baking sheet will continue to cook the eggs once they come out of the oven, so pull them out just before they reach your desired doneness.

    ☞ TESTER TIP: If you’re serving to a crowd with different preferences for doneness, you can remove some eggs earlier and return the baking sheet to the oven to finish the rest.

  • Sprinkle the eggs with salt and pepper. Immediately grab a thin spatula to cut each portion of eggs and serve.
Quicker Than Quick Cookbook

Adapted From

Quicker Than Quick

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Serving: 1 servingCalories: 164 kcalCarbohydrates: 1 gProtein: 13 gFat: 12 gSaturated Fat: 3 gMonounsaturated Fat: 5 gTrans Fat: 1 gCholesterol: 372 mgSodium: 148 mgFiber: 1 gSugar: 1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2020 Pamela Salzman. Photo © 2020 Amy Neunsinger. All rights reserved.

Recipe Testers’ Reviews

I will never cook eggs the same way again! This sheet pan eggs recipe is, hands down, the best and easiest way to cook eggs for a small or large crowd. The recipe worked perfectly. I was concerned when I poured my eggs on the pan that the yolks would all cook in a clump and also that the eggs would stick to the pan. None of these things happened. They turned out wonderfully.

My eggs were done in 5 minutes. The whites were just set, which was what I was looking for. I used ghee. I adore the flavor and it has a high smoking point.

I made 12 eggs the first time so that made 6 servings. I also tried 6 eggs and the method still works perfectly.

We enjoyed these with fresh baguette and some seared tomato and green peppercorn chutney from Nik Sharma’s The Flavor Equation.

While this is barely even a recipe…it’s a brilliant idea and it was such fun to make. The hardest part is waiting for the oven and sheet pan to preheat. After that, it’s a quick process of crack/pour/bake with almost no room for error (unless you break one of those eggs—uggh).

We wanted the eggs on the runny side and found that 5 1/2 minutes was just right. At 6 minutes, we felt that the residual heat brought on too much firmness by the time the eggs hit the plate, but of course it’s all a matter of personal preference at that point.

The bonus of this technique is that you can very easily please a mixed crowd: Remove some eggs early for those who prefer them runny, and then put the pan back in the oven for another minute or so for those who like them more firm.

As another bonus, the sheet pan of golden eggs is absolutely gorgeous—a very happy morning sight when you have a houseful of hungry folks clamoring for breakfast.

We served these straight up with bacon and toast for a quick breakfast, but I’m also saving a few for an English muffin breakfast sandwich in the coming days.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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