Soft baked eggs with cheddar and cream, cut into 12 easy breakfast portions. Whisk, pour onto a rimmed sheet pan and bake at 350°F. Start checking at 5 minutes and continue until the center is set and reaches 160°F; pan size and toppings affect the time.
Sheet pan eggs make a whole batch of breakfast portions in one pan. Cheddar and a splash of heavy cream give the eggs richness, and the flat bake makes them easy to cut for sandwiches or breakfast plates.
Whisk the ingredients, pour onto a lined, rimmed sheet pan and bake at 350°F. The original timing is 5-6 minutes for a thin layer, but use that as a starting check. Thicker eggs and added fillings need longer; the center must reach 160°F before the pan comes out.
Cut into 12 equal pieces for the serving size shown in the recipe card. For breakfasts later in the week, refrigerate enough for 3-4 days and freeze the rest. Reheat portions to 165°F.
Add cooked, drained bacon or sausage, chopped green onions or a small amount of chopped vegetables for variety. Cook raw meat fully before it goes into the egg mixture. Sauté and drain vegetables such as mushrooms or spinach that release a lot of water.
Cheddar is the cheese in the base recipe. Other cheeses or extra fillings change the flavor, nutrition and sometimes the cooking time. Keep the additions modest and check for 160°F in the center.
Breakfast sandwich portions
Cut the cooked eggs into pieces that fit your sandwich bread or lettuce wrap, then add cooked bacon, avocado or other prepared fillings. The card nutrition is for 12 equal egg portions, before sandwich extras. If you cut larger pieces, each one contains a larger share of the batch.
Refrigerating, freezing and reheating
Refrigerate cooked portions in shallow, covered containers within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3-4 days. Place parchment between layers to help keep the pieces separate.
For longer storage, chill promptly and freeze individual portions for up to 3 months for best quality. Thaw in the refrigerator. Reheat in the microwave or a 350°F oven until the center reaches 165°F; the time depends on portion thickness and starting temperature. There is no single microwave time that works for every portion.
How to tell when the eggs are done
The eggs should be set in the center, without liquid egg or a loose jiggle. Check the thickest part with a food thermometer for 160°F before removing the pan. Insert the probe at an angle into the egg layer without touching the metal pan.
Start checking at 5-6 minutes, but continue baking as needed. The short rest afterward helps with cutting; it does not replace cooking the eggs fully.
Tips for an even bake
Whisk until the yolks and whites are combined.
Use a rimmed pan large enough for a thin layer of eggs.
Set the prepared pan on a level surface and pour carefully; liquid egg can spill during the move to the oven.
Check the center, not just the faster-cooking edges.
Let the cooked eggs rest briefly before cutting.
Parchment paper or foil?
The recipe uses parchment coated with cooking spray for easier release. Keep the paper tucked within the rim. If you choose foil instead, grease it well, but release may differ. Do not put parchment under a broiler; follow the paper manufacturer’s heat limit.
More breakfast ideas
Looking for more easy keto breakfast ideas? Try these.
Whisk the eggs with cheddar, heavy cream, salt and pepper, then pour into a parchment-lined rimmed sheet pan. Bake at 350°F, checking from 5 minutes onward until set and 160°F in the center. Rest briefly, then cut into 12 equal portions. If adding meat, cook and drain it first; pre-cook and drain watery vegetables so they do not thin the egg mixture.
Preheat the oven to 350°F. Line a large rimmed sheet pan, approximately 12 by 16 inches, with parchment paper and coat with cooking spray. Keep parchment within the pan and away from heating elements. Do not use a flat, rimless cookie sheet.
2
Whisk eggs
Add eggs to a medium bowl. Whisk in shredded cheese, heavy cream, salt and pepper.
3
Pour egg mixture
Pour egg mixture onto prepared baking tray.
4
Bake the eggs
Bake at 350°F, starting to check after 5-6 minutes. Continue until the center is set, no longer liquid or jiggly, and reaches 160°F on a food thermometer. A smaller pan, thicker egg layer or added fillings can need more time. Do not remove the eggs while underdone and rely on carryover heat to finish them.
5
Slice the eggs
Let the cooked eggs rest in the pan for about 2 minutes, then use a pizza cutter or knife to cut into 12 equal portions. One portion is 1/12 of the pan.
Nutrition
Per serving: 1/12 pan (1 of 12 equal portions)
Calories
105
Fat
8.5g
Protein
7.2g
Total carbs
0.2g
Net carbs
0.2g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
What size pan should I use?
The original author reply describes a pan approximately 12 by 16 inches, possibly 12 by 17. Measure your pan rather than relying on the term half-sheet. A smaller pan makes a thicker layer that needs longer; do not assume the same timing for every pan.
How long do these take to bake?
Start checking at 5-6 minutes in a 350°F oven. Continue until the center is set and reaches 160°F. Egg depth, pan material, oven and added fillings can make the bake longer than the starting estimate.
Can I make these dairy-free?
The base recipe contains both heavy cream and cheddar. Replacing only the cream leaves dairy in the cheese. A dairy-free variation needs both addressed, and its texture and nutrition will differ; there is no confirmed replacement formula provided here.
Can I use cottage cheese instead of heavy cream?
Cottage cheese changes the moisture, protein and consistency. The suggested half-cup swap is not a confirmed equivalent for the 1/4 cup heavy cream in this recipe, so use the base formula for the directions shown.
Can I keep a batch for the whole week?
Refrigerate cooked portions for 3-4 days at 40°F or below and freeze extras for later days. Reheat to 165°F rather than relying on a fixed 45-second microwave time.
Bit embarrassing but I didn’t own a rimmed sheet pan until this week. Mine were set right at six minutes like the recipe says. If I halve it in a smaller pan does the timing change much?
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.
The original pan description was approximately 12 by 16 inches, possibly 12 by 17; it should not have been called a standard half-sheet measurement. Measure your pans and account for egg depth. Multiple pans can change the bake: check each for a set center and 160°F rather than relying on the same 5-6 minutes.
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.
Thin eggs can overcook quickly, so begin checking early. Remove them once the center is set and reaches 160°F, rather than choosing a fixed 5-minute cutoff.
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.
Glad the recipe worked for you. Start checking at 5-6 minutes, but cook until the center is set and reaches 160°F; the clock alone cannot confirm doneness.
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.
Glad this has been useful for breakfast prep. Refrigerate cooked portions for 3-4 days and freeze the rest. Reheat to 165°F; the microwave time depends on the portion and appliance.
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.
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.
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 would be a variation, not a confirmed one-for-one replacement here. The recipe also contains cheddar, so changing only the cream would not make it dairy-free. Different liquids and fats can change the set.
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.
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.
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.
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.
Thanks for sharing your variation. Added spinach can release water; cooking and draining it first gives you more control over moisture. Check the eggs for 160°F rather than relying on a fixed bake time.
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.
Glad the recipes have been helpful! For this batch, refrigerate portions for 3-4 days and freeze the rest for later in the week. Bake until the center reaches 160°F.
