Easy Sheet Pan Scrambled Eggs for Meal Prep and Crowds
Make a large batch of fluffy scrambled eggs baked on a sheet pan. This hands-off recipe is perfect for feeding a crowd, meal prepping for the week, or assembling quick breakfast sandwiches.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 18 large eggs
- 1/2 cup milk or half-and-half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup cooked, crumbled bacon or diced ham (optional)
- 1/4 cup chopped green onions (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a standard 18×13 inch rimmed baking sheet.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until the mixture is uniform and slightly frothy.
- Stir in the shredded cheese and any optional cooked meats or vegetables you are using.
- Pour the egg mixture evenly onto the prepared sheet pan. Spread it out gently.
- Bake for 15 to 20 minutes, or until the eggs are set in the center and no longer liquid. The cooking time depends on your oven.
- Remove the pan from the oven. Sprinkle the green onions over the top, if using.
- Let the eggs cool slightly on the pan for about 5 minutes.
- Use a large spatula to cut the eggs into squares or desired serving sizes.
Notes
- For breakfast sandwiches, slice the baked eggs to fit your bread or English muffins.
- You can freeze portions of the cooked eggs. Cool completely, wrap individually, and store in a freezer-safe container for up to one month. Reheat in the microwave.
- This recipe scales well; double the ingredients for two sheet pans if you need more servings.
Nutrition
- Serving Size: 1 square
- Calories: 120
- Sugar: 1
- Sodium: 250
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 10
- Cholesterol: 200