Sheet Pan Eggs
Published April 1, 2021 • Updated July 10, 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. You get quarter-inch-thick eggs, 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?
If you're wondering how long to bake eggs at 350, I pull mine at 10 minutes 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 great. The texture isn't as rich, but still soft. Skip the cheese or use dairy-free shreds. The eggs do the trick either way, so you're staying keto.
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 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 thin.
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 keto without any changes.
How should I store leftovers?
I stack portions in an airtight container with parchment between layers so they don't stick. They'll keep about a week in the fridge. I reheat mine in the microwave for 45 seconds, but the oven works too if you want the edges crispy (350 for 3-4 minutes).
Line the pan so the parchment comes up the sides an inch or two and you can lift the whole slab out to cut on a board instead of in the pan. Cleaned up my Sunday prep immediately. I do two pans back to back now and stack the squares with a piece of parchment between layers so nothing sticks. They hold through Thursday no problem, and reheating takes under a minute.
Making this for a work brunch next Saturday, so I'm looking at three back-to-back batches for roughly 30 people. Main question: does the 5-6 minute bake time hold on a larger half sheet pan? The egg depth changes when you spread the same 12-egg batch across more surface area, and I'd assume thicker eggs need more time, but I'm not sure if 350 is still right or whether the temperature needs adjusting too.nnAlso considering running two standard pans on different racks at once. When you've done that, does the bottom rack need longer, or does timing stay consistent on both?nnI'd rather work this out before Saturday than troubleshoot in front of coworkers.
12 portions from one pan. meal prep sorted.
Left mine in too long the first time and the edges got rubbery. Pull them at 5 minutes, not 6, if your oven runs warm. Shockingly simple for someone who burns scrambled eggs regularly.
Scrambled eggs take more babysitting than people realize. Sheet pan you just set a timer and walk away. That one-minute window matters though, thin layer of eggs doesn't have much buffer.
the cheddar hit and I was twelve again.
Cheddar in eggs has that effect. I use sharp for this one, mild kind of disappears in the bake.
Makes sense. I've been using mild this whole time, gonna try sharp next.
Month three on keto and breakfast had turned into something I managed instead of wanted. Just protein, just moving on. Made a full pan Sunday, logged it after: 0.2 net carbs and 7.2g protein per square in ten minutes flat. Those numbers for that little effort actually got to me. Been eating these cold from the container all week. Would go heavier on salt next time, but this fixed the morning problem.
I kept scrolling past this because eggs on a sheet pan just seemed like they'd come out rubbery and weird. Finally did it for meal prep. The pizza cutter step is almost the best part. I've been making scrambled eggs every Sunday for years and I think that's just over now.
Scrambled eggs had a long run. The cream is what keeps these from going rubbery, that plus pulling them right at 10 minutes.
Thought baked eggs would be dry and sad, but the heavy cream saves them. And the pizza cutter thing? Can't go back.
The pizza cutter was an accident the first time. Nearest thing in reach. Now it's the only way.
I've lost count of how many Sunday mornings I've done this at this point, somewhere around eight or nine batches since January I think. What gets me every time is how the edges set a little firmer than the center (which sounds like a complaint, it's not) and when you run the pizza cutter through it the whole thing still holds together clean. I started adding a bit more pepper than the recipe calls for around the third or fourth batch, nothing dramatic, just enough heat to notice, and it clicked into what I now just call my Sunday eggs. Pull portions all week, about 45 seconds in the microwave, and they don't get rubbery the way regular scrambled eggs do when you reheat them. My whole breakfast prep is built around this now.
Regular scrambled eggs turn to rubber at 45 seconds. These don't. That's why I batch cook them every Sunday.
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.
That custard-y center is the goal. Edges set, middle still jiggles a little. That's 10 minutes for me in the 12x16. Smaller pan, go 12-13.
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.
Same thing happens when you saute them - they just do it faster. Smoked paprika from the start is going on my next batch.
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.
Standing at the counter before the parchment is off. That's the review. Cook the sausage first and drain it well before mixing in, otherwise the extra fat makes the eggs a little greasy.
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.
Four squares before you sat down. The cheddar, probably. My kids won't touch scrambled eggs but they'll eat anything with a melted cheese crust on top.
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.
The broil trick works. 90 seconds max or the center dries out before the top colors.