Sheet Pan Eggs Recipe on Food52 (2024)

Make Ahead

by: Ali Slagle

September26,2021

4.4

12 Ratings

  • Makes 1 pan of eggs (for 6 sandwiches of 2 eggs each)

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Author Notes

The idea of making breakfast sandwiches for a crowd shook up my long-standing belief that frittata was the best party-time egg dish. The wake up call came after one of those endless internet black holes where you wonder what your search term—I landed on this recipe on a website called Shaken Together. When I made it, I lowered the temperature so the eggs retain the softness you like in a scramble but never attain in the oven, added stuff to make it a little heartier (you could add anything you like in a frittata in a 2 to 3 ratio with the eggs), and ended up eating the little squares—with and without toast—for quick breakfasts and sliced on salads. Eventually I’ll share. —Ali Slagle

  • Test Kitchen-Approved

What You'll Need

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Sheet PanEggs

Ingredients
  • 12 eggs
  • Salt and freshly ground pepper
  • A little cream or milk
  • 1 cupgive or so of add ins (optional): shaved asparagus, peas, any veg really, rendered bacon or prosciutto or pancetta, herbs, melty cheese
  • 6 rolls or 12 pieces of toast, for serving (optional)
Directions
  1. Grease a half sheet pan very well (or use a Silpat) and heat the oven to 300°F. Crack all 12 eggs in a big bowl, add salt and pepper and the splash of cream, then whisk until well combined. Add the other stuff—except cheese—and gently fold until mixed.
  2. Pour the mixture into the prepared pan. Dot with cheese evenly, if using. Bake until the eggs are just set, about 15 minutes. Transfer to a cutting board and cut into squares if you’re egg sandwiches. Cut however else for whatever other purpose you’re dreaming up: slivers for salad, rectangles for bigger sandwiches or to-go lunches, and so on.

Tags:

  • American
  • Egg
  • Milk/Cream
  • Make Ahead
  • Serves a Crowd
  • Sheet Pan
  • Summer
  • Winter
  • Spring
  • Fall
  • Breakfast
  • Brunch

See what other Food52ers are saying.

  • Amanda Davis

  • BocaCindi

  • Avon Leekley

  • Arleen Curran

  • Kerry

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28 Reviews

Janine M. October 27, 2019

I made this last night and we LOVED it! I halved the number of eggs, added sauteed prosciutto, sliced shallot and chopped mushrooms, and a little thyme to the eggs and dolloped Chevere goat cheese on top. I baked it in a greased 8x11 inch ceramic dish at 300 for 20 minutes and it was perfect. I also roasted some grape tomatoes to serve with it. So many possibilities for this fun, easy dish! Thank You!

Amanda D. October 2, 2019

I have made this many times, because a happy perk of the job I do is that I get to visit schools and feed teachers breakfast. I love this recipe—it’s so simple, and baking it at 300 means that your eggs turn out tender and silky rather than rubbery. I use parchment paper with the paper hanging over the edges in the sheet pan, and it works wonderfully to make sure no eggs stick. I’ve made it with ham and cheese, tucked into a croissant— sometimes with mushroom, spinach, and gruyere cheese on some arugula. It’s really good every way I’ve done it.

sandie7 July 22, 2019

Has anyone ever put a silpat down then poured raw, liquid eggs on top of it? Wondering what the outcome was.

Linda D. March 13, 2019

Baked mine in a 9x13 pan as well, with asparagus, scallions and goat cheese-yum! Thank you!

Skip January 26, 2019

First, technically, this is a frittata recipe, good and simple.
Second, it calls for 12 eggs and minimal additional ingredients. So, use a 9x13 pan, any depth size. If you are going for additional fluff then must use a deeper pan. Simple.

BocaCindi May 30, 2017

This is brilliant!!! ❤️

Lei U. May 26, 2017

Wow, the same question about 5 times and none of the answers clarifies it!! I still don't know whether the recipe is meant for a half sheet pan, yielding six 6.5" x 6" thin pieces, or a quarter sheet pan. Also no recipe directions/ingredients given to make the dish as pictured. Frustrating.

Cassandra C. August 11, 2017

In the first line of directions it says to grease a half sheet pan :)

Kathy C. January 23, 2017

I made this in a smaller version for my husband and myself. A 9x9 pan is about 1/3 the size so I used 4 eggs and it was the perfect amount for two.
I calculated it like this...1/2 sheet, 18x13=234 sq inches. 9x9=81. 234 divided by 81=2.9. You could do this for any size pan.

Jo January 22, 2017

These were a great (and fast!) way to feed 6 people, served on top of toast. Way less maintenance than scrambling 12 eggs, with the bonus of getting to add fun mix-ins. I wouldn't advise using a silicone baking mat, however, as the eggs seeped under the edges, which resulted in the cooked egg mixture being thicker in the middle.

Ellona December 19, 2016

This looks divine - what kind of cheese is being used in the photo?

Ali S. December 19, 2016

I think goat cheese!

ameyers September 4, 2016

Would I be able to make this in a rectangular Pyrex glass casserole dish? If so, would I need to adjust the time? Thanks!

Philip S. September 4, 2016

Ali Slagle, do you really mean a half sheet pan? The dimensions for a half sheet pan are 18 by 13 in. If cut into 6 servings each piece would be 6.5 x 6 inches which seems kind of large. Is this supposed to be a quarter sheet pan?

Ali S. September 4, 2016

Yes, see step 1.

Avon L. May 19, 2016

Looks good and easy too ! What is a "half pan"? What are its dimensions? Thanks Ali...

Baywife May 15, 2016

How big is a half sheet pan?

LANA May 15, 2016

I WOULD APPRECIATE THE PICTURE, WHICH IS THE ATTRACTION TO MAKE IT AS SOON AS I SAW IT!!!! THANK YOU. LANA (WITH THE RECIPE FOR PRINTING)

Arleen C. May 15, 2016

I'm assuming this can be frozen once cut into squares? Looks delicious

Cassandra C. August 11, 2017

I cut mine and froze them between individual cut pieces of wax paper and they came out great.

Kerry May 10, 2016

I have a question about the recipe "Sheet Pan Eggs" from Ali Slagle. I wonder if it is possible to not totally scramble the eggs for this recipe? I love the idea of making eggs in my microwave/muffin tin with semi-broken yolks for freezer sandwiches, but if I could do this in a sheet pan it would save a lot of time! What do you think?

Kerry May 11, 2016

Success! I gave it a try and it came out wonderful, thank you.

Sharon I. January 26, 2018

Kerry! Good for you for going with your intuition! Doesn't it feel good when you turn out right? It means your brain is working, working, all the time behind the scene, and knows a lot more than you think it does!

the M. May 7, 2016

Brilliant! I love roasting everything and using my sheet pans instead of the stove. I made the recipe this morning and threw in some leftover roasted veggies. It turned out great, although I left it in for 20 minutes instead of 15, because the eggs didn't look quite done. Next time I'll pull it out at 15 minutes because the eggs do continue to set up once you remove them from the oven. Mine weren't overdone at all but perhaps not as "custardy" as described. I'd also like to try a quarter sheet pan to get a little more thickness.

EmilyC May 7, 2016

Love!! Is this a quarter or half sheet pan?

Ali S. May 7, 2016

Half! I'll clarify in the recipe.

EmilyC May 7, 2016

Thanks! I'm trying this soon!!

Sheet Pan Eggs Recipe on Food52 (2024)
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