Breakfast · Tested at home

Baked Sheet-Pan Eggs

Name: Baked Sheet-Pan Eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 pieces (6 servings)
Ingredients: 12 large eggs; ¾ cup milk (whole or 2%); ¼ cup sour cream; 2 tbsp Dijon mustard; ¼ tsp salt; 2 whole stalks green onion, chopped; Avocado oil spray or another preferred oil, for greasing

These sheet-pan eggs are one of the easiest ways to make breakfast for several people without standing over a skillet. Sour cream keeps the eggs soft, Dijon adds a little extra flavor, and green onion gives the whole pan some freshness. Cut them into squares for a simple breakfast, meal prep, or breakfast sandwiches throughout the week.

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Prep10 minutes

Cook15 to 20 minutes

Total25 to 30 minutes

Makes12 pieces (6 servings)

Get everything ready

Ingredients

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12 large eggs
¾ cup milk (whole or 2%)
¼ cup sour cream
2 tbsp Dijon mustard
¼ tsp salt
2 whole stalks green onion, chopped
Avocado oil spray or another preferred oil, for greasing

Turn up the heat

Let’s cook.

Heat the oven to 350°F (175°C).
Blend the eggs, milk, sour cream, Dijon mustard, salt, and green onions until smooth and fully combined.
Grease a 13-by-18-inch rimmed sheet pan. Line it with parchment slightly larger than the pan, then grease the parchment as well.
Pour in the egg mixture and spread it evenly. Bake for 15 to 20 minutes, or until the eggs reach your preferred doneness.
Cut into squares and serve.

Options & Variations

Add Cheese

Sprinkle 1 cup shredded cheddar or pepper Jack over the eggs before baking.

Add Vegetables

Fold in up to 1 cup finely chopped cooked peppers, spinach, mushrooms, or broccoli.

Serving Ideas

Serve the squares with toast, fruit, or breakfast potatoes.

Use them in breakfast sandwiches with cheese, bacon, or sausage.

Storage

Cool completely, cover, and refrigerate for up to 4 days.

Reheat individual portions in the microwave or a 325°F oven until hot.

Recipe Notes

Do not overbake. The eggs should be just set in the center because they continue to firm as they cool.

From Justin’s kitchen

Let the eggs cool for 5 minutes before cutting so the squares hold their shape. For breakfast sandwiches, cut the slab to fit your bread or English muffins.