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.
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.
Sheet Pan Eggs
- Quick Glance
- Quick Glance
- 5 M
- 25 M
- Serves 6 to 12
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.
Sprinkle the eggs with salt and pepper. Immediately grab a thin spatula to cut each portion of eggs and serve.
Recipe Testers' Reviews
I will never cook eggs the same way again! This 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.