Sheet Pan Eggs
Published April 1, 2021 • Updated March 9, 2026
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These sheet pan eggs are my go-to when I need to feed a crowd or meal prep breakfast for the week. Whisk, pour, bake for 10 minutes, then cut with a pizza cutter.
I used to stand at the stove making eggs one pan at a time. Scrambled for my husband, over-easy for me, then another round for the kids. By the time I sat down, everyone else was done eating. Baking everything on one pan changed that completely. One batch, 10 minutes in the oven, and breakfast is ready for everyone at the same time.
The method is almost embarrassingly simple. Whisk your eggs with heavy cream, cheese, salt, and pepper. Pour the mixture onto a parchment-lined baking tray (or cookie sheet, same thing). Bake at 350 degrees for about 10 minutes. Then grab a pizza cutter and slice the whole thing into portions in under a minute. It’s the cleanest batch cooking system I’ve found for breakfast.
I use a 12×16 pan, which gives you eggs that are thick enough to hold together but thin enough to cook evenly. If you go smaller (quarter pan), they’ll be thicker and need a couple extra minutes. If you go bigger, they spread too thin and dry out at the edges.
Heavy cream is what keeps these from turning rubbery. I’ve tried making them with just eggs and they come out dense (one of my readers called the result ‘a protein puck,’ and that’s exactly right). A quarter cup of cream changes everything. The edges set up golden and firm while the center stays tender. Closer to a soft omelet than a baked egg.
Since eggs are naturally low carb (0.2g total carbs per serving), this fits right into a keto eating style without any modifications. I usually throw in whatever’s in the fridge. Pepperoni turns it into keto pizza eggs. Bacon and cheese is the classic. Spinach and feta if I’m feeling Mediterranean.
For meal prep, I cut the whole pan into individual portions and stack them in containers for the week. They reheat in about 45 seconds in the microwave and taste almost as good as fresh. I pair mine with keto hash browns or build a breakfast bowl with avocado and hot sauce.
If you’re used to making mini frittatas in muffin tins, this is the same idea with a fraction of the cleanup. One pan versus twelve little cups. No contest.
How to bake eggs on a sheet pan
You can keep this as simple or as loaded as you want. At its most basic, it’s just eggs on a baking tray. That’s it.
For creamier eggs, I add a quarter cup of heavy cream. If you’re dairy-free, macadamia nut milk works (just grab an unsweetened version to keep it keto). I’ve also mixed in cream cheese or low-carb yogurt for extra richness.
Add whatever vegetables you have on hand. Bell peppers, onions, spinach, olives, mushrooms. I toss them right into the egg mixture before pouring.
For protein, bacon and pepperoni are my favorites. Pepperoni especially, because it crisps up in the oven and gives you something close to pizza for breakfast.
The whole process: mix everything in a bowl, pour onto your prepared pan, bake. I pull mine at 10 minutes and they’re set every time.
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Ingredients
12 eggs -
1/2 cup shredded cheddar cheese
-
1/4 cup heavy cream
-
1 teaspoon salt
-
1/2 teaspoon pepper
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat oven to 350 degrees. Line a rimmed sheet pan with parchment paper and coat with cooking spray.
Whisk eggs
Add eggs to a medium bowl. Whisk in shredded cheese, heavy cream, salt and pepper.
Pour egg mixture
Pour egg mixture onto prepared baking tray.
Bake the eggs
Bake at eggs at 350 degrees for 5-6 minutes or until eggs are set and no longer jiggly.
Slice the eggs
Using a pizza cutter or knife, cut eggs into 12-15 portions.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What size pan should I use?
I use a 12x16 inch pan (some call it 12x17, same thing). That's a standard half-sheet. It gives you eggs about a quarter inch thick, which is the sweet spot for even cooking. A quarter pan works if you're halving the recipe, but the eggs will be thicker and need a few extra minutes.
How long do these actually take to bake?
10 minutes at 350 degrees. That's what I get every time in my 12x16 pan. If your eggs are thicker (smaller pan), you might need 12-13 minutes. If they still look jiggly at the 5-6 minute mark, that's normal. Keep baking until the center is set but not dry.
Can I make these dairy-free?
Yes. I've swapped the heavy cream for unsweetened macadamia nut milk and it works well. The texture is slightly less rich, but still soft. Skip the cheese or use a dairy-free shred. The eggs carry the recipe either way, so it still fits a keto eating style.
Can I use cottage cheese instead of heavy cream?
I've tried it. Blend the cottage cheese first so you don't get lumps, then use about half a cup in place of the quarter cup of cream. It adds protein and makes the eggs slightly puffier, almost souffle-like. The flavor is milder, which works well if you're loading up on toppings.
What temperature works best for baking eggs?
I bake mine at 350 degrees and pull at 10 minutes. Some recipes call for 400 with a shorter bake, but I find the lower temp gives me more control. At 400, the edges can overcook before the center sets, especially if your pan is on the thinner side.
How many total carbs per serving?
0.2 grams. I've run the numbers myself. Eggs and cheese are naturally low in carbs, so this fits a keto or low carb lifestyle without any swaps or substitutions.
How should I store leftovers?
I stack portions in an airtight container with parchment between layers so they don't stick. They keep in the fridge for up to a week. I reheat mine in the microwave for 45 seconds, but the oven works too if you want the edges to re-crisp (350 for 3-4 minutes).
I didn't think baking eggs flat on a pan was going to give me anything worth eating. Figured it would be rubbery or weirdly spongy. But I poured my 12-egg batch in Sunday morning and they came out with this soft, almost custard-y center while the edges firmed up just enough to cut clean with the pizza cutter. Been reheating portions all week and they're holding up way better than scrambled eggs ever do. Four stars only because I'm still figuring out timing in my oven.
Added a handful of chopped green onions and a pinch of smoked paprika before it went in the oven, and the color change alone was worth it. What I didn't expect was the green onions kind of melting into the egg layer instead of sitting on top (in a good way, they get a little sweet). The pizza cutter step sounds like a gimmick but it makes the whole thing feel seamless. Packed these into containers Sunday evening and breakfast has been handled all week.
Cut these into squares with my pizza cutter Sunday night and my husband (who ignores everything I meal prep) was eating one standing at the counter before I even got the parchment off the pan. Something about the format just registers as actual food to people who think sheet pan eggs sound weird. Four stars because I'm going back in next time with crumbled sausage mixed through.
My 7-year-old turns down eggs in basically every form and she ate four squares before I even set the table. I have no explanation.
Threw in some diced jalapeño and a swirl of sriracha before pouring onto the pan, and oh my god the edges where it hit the parchment got this spicy caramelized thing happening that I was not prepared for. I've made plenty of sheet pan eggs but nothing like this. The pizza cutter portioning also means I can have six days of breakfast ready in about 30 seconds once it's out of the oven. Already planning a chorizo and roasted pepper version.
That caramelized edge thing is real. I've never done jalapeño directly in the pour but now I need to. Chorizo and roasted pepper next.
Keto breakfast had become one of those things I just stopped bothering with. Ten minutes start to finish and I actually felt like I was eating real food again. Mine came out pale on top, so I'll broil it for the last minute next time, but that's on me not the recipe.
Brought these to a spring brunch and my friends thought I was joking when I said I cut them with a pizza cutter. Gone before the quiche even got touched.
I've been making sheet pan eggs for a couple years, always just eggs and cheese, no cream. They crack when I cut them with the pizza cutter, every time. Noticed you use 1/4 cup heavy cream for 12 eggs and I'm guessing that's what gives them that softer, more flexible set. Trying to cut back on dairy, so I grabbed some coconut cream thinking I'd swap it in. Does the fat content matter here or is it more about the liquid ratio? Don't want something too eggy or that won't cut cleanly.
Coconut cream at the same ratio should work. Fat is what keeps them from cracking, not the dairy specifically. I've subbed macadamia nut milk before and that holds up, so coconut cream (more fat) should be at least as good.
My kids saw me pull out the pizza cutter at 7am and now they refuse to let me go back to scrambled eggs.
The 7am pizza cutter does something to kids. Mine started calling these breakfast pizza about two years ago and it just stuck.
Ok I have to share this because it saved me from a mess on my third attempt. When I pour the egg mixture, the parchment kept sliding around the pan until I lightly wet the sheet pan first, then press the parchment down flat. It sticks and stays put the whole time. I also realized you can sprinkle any toppings (I did spinach and diced peppers) right before baking and they set right into the eggs, so it's basically still one step. The pizza cutter for slicing is SO satisfying by the way, way easier than I expected as someone who is very new to this. Four stars because mine took closer to 8 minutes to fully set in my oven, so just keep an eye on them instead of trusting the exact time. Going to keep making these for spring meal prep.
That wet pan thing is a good catch. Never tried it but makes sense. And 8 is fine, ovens run different.
I've made muffin tin eggs for meal prep for years and always wrote off the rubbery texture as the tradeoff. These don't have that. Heavy cream and a flat bake get you something closer to a soft omelet than a protein puck. Using a pizza cutter to portion the whole pan in under a minute is the cleanest batch cooking system I've tried.
The protein puck comparison made me laugh. That's exactly it. Heavy cream is the whole reason these stay soft, and the pizza cutter thing I've been doing for years.
Sheet pan eggs used to be my Sunday thing pre-keto and I thought I'd just have to give it up. The heavy cream makes them so much silkier, and using a pizza cutter to slice them is oddly satisfying. Getting back on track this spring and this is exactly the kind of breakfast that makes it stick.
Not oddly satisfying. Just satisfying. And the cream is literally the only reason these aren't rubbery. Good to have Sundays back.
Used feta instead of cheddar and threw in some baby spinach right before it went in the oven. That briny punch feta brings is something cheddar just can't do, and the spinach wilts in perfectly without getting watery.
Feta works so well here. The bake is only 10 minutes so the spinach doesn't have time to go soggy. Stealing this for my next batch.
Hello, I recently started following you on YouTube and am enjoying all your videos. I wanted to thank you for the wonderful recipes and advice on meal prepping.
Sheet pan eggs if you haven't tried them yet - 10 minutes and breakfast is done for the whole week.
Hi! Just made the sheet pan eggs for the week and added bacon bits. The house smells wonderful! In the directions it says to bake for 5-6 minutes, which was not nearly long enough, but the video says 5-10. Ten worked great. Might be some confusion about the different times, or maybe it is just my age, LOL!
Thanks for you delicious and practical recipes.
Kathy
Bacon bits in there sound amazing. And you're right on the timing, the written directions need to be updated. Ten minutes is what I'd tell everyone.