Skip to main content

Sheet-Pan Eggs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This clever sheet-pan eggs recipe is a game-changer for busy mornings and weekend brunches alike. By baking a large batch of seasoned eggs on a rimmed baking tray, you achieve a perfectly uniform texture that is ideal for feeding a crowd without the hassle of standing over a frying pan. The result is a light, fluffy omelettete-style base that can be easily customised with your favourite vegetarian toppings like wilted spinach or roasted peppers.

As a versatile vegetarian meal-prep staple, these eggs are particularly well-suited for homemade breakfast muffins or sourdough sandwiches. Once sliced into neat squares, they can be stored in the fridge for several days, providing a high-protein start to the school run or work week. Simply serve them warm with a side of sliced avocado or a dash of hot sauce for a satisfying, nutritious breakfast.

In this article:

Video picks

Continue reading below

Ingredients for Sheet-Pan Eggs

  • Unsalted butter or nonstick vegetable oil spray

  • 18 large eggs

  • 80ml milk

  • 2 teaspoons kosher salt

  • 1/4 teaspoons freshly ground black pepper

How to make Sheet-Pan Eggs

Back to contents

Preheat oven to 177°C. Grease an 18x13" rimmed baking sheet with butter or spray. Blend eggs, milk, salt, and pepper in a blender until well combined.

Place prepared baking sheet on oven rack and carefully pour in egg mixture. Bake until just set in the middle, 12–14 minutes.

Let cool slightly, then cut into 18–20 squares.

Eggs can be made 3 days ahead. Slice, transfer to an airtight container, and chill. Warm slightly in a toaster oven or microwave before serving, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.