Breakfast Sheet Pan Eggs Recipe
There is a special kind of satisfaction that comes from pulling a single, bubbling baking tray from the oven that holds an entire meal. For me, that feeling is at its peak with this Sheet Pan Eggs Recipe. It transforms the humble egg into a fluffy, savoury bake, studded with colourful vegetables and salty feta cheese. This isn’t just a recipe; it’s a solution for busy mornings, a centrepiece for a relaxed weekend brunch, and a fantastic way to feed a group without being stuck at the stove flipping individual eggs.
This is my go-to recipe when I need something quick but impressive. The beauty of it lies in its simplicity and adaptability. We’re essentially making a large, thin frittata on a baking tray, which means every slice is perfectly cooked with a soft, custardy texture and no risk of a burnt bottom. The edges get just a little bit golden, offering a lovely contrast to the tender middle. It’s the kind of dish that looks and tastes like you’ve put in a great deal of effort, but it comes together in about 30 minutes with minimal fuss.
Whether you’re meal-prepping for the week ahead, hosting friends for a leisurely brunch, or simply need a nourishing breakfast for the family, this eggs recipe works beautifully. The combination of sweet cherry tomatoes, earthy spinach, and tangy feta is a classic for a reason, creating a balanced and utterly delicious bake that everyone seems to love.
Recipe Overview
This Sheet Pan Eggs Recipe delivers a light, fluffy egg base that’s rich with flavour from fresh vegetables and tangy feta cheese. Expect a custardy texture with bursts of sweetness from the roasted tomatoes and a savoury depth from the oregano and onion. After making this dozens of times, I’ve found that using a standard quarter-sheet pan (around 33cm x 23cm) yields the perfect thickness, ensuring the eggs are substantial but cook through evenly without drying out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 6-8 people
- Difficulty: Easy
Why You’ll Love This Sheet Pan Eggs Recipe
- Genuine Flavour: The eggs bake into a soft, fluffy texture that’s never rubbery. The cherry tomatoes soften and release their sweet juices, the feta adds a delightful salty tang, and the spinach wilts down to add a hint of iron-rich earthiness.
- Ready in Under 30 Minutes: From cracking the first egg to slicing the finished bake, this whole process is complete in about 25 minutes, making it ideal for mornings when you’re short on time.
- A Flexible Recipe: This recipe is a fantastic starting point. You can swap the spinach for kale, use cheddar instead of feta, or add some chopped bell peppers. You could even stir in some leftover shredded Lemon Garlic Chicken for a heartier meal.
- Great for Brunch or Meal Prep: It works wonderfully for serving a group for brunch, as everyone can be served at once. It’s also brilliant for meal prep – just slice it into squares for grab-and-go breakfasts or to build breakfast sandwiches throughout the week.
- Family Tested: My kids absolutely love building their own breakfast baps with these egg squares, and it always gets compliments when I make it for friends who come to visit.
Ingredients You’ll Need
The ingredients for this Sheet Pan Eggs Recipe are simple and accessible. I always opt for large, free-range eggs; the deep orange yolks add so much richness and colour. When it comes to the cheese, I recommend using a block of Greek feta preserved in brine, as its flavour is far superior to the pre-crumbled varieties.
- 12 large free-range eggs
- 120ml whole milk
- 100g fresh baby spinach
- 150g cherry tomatoes, halved
- 100g feta cheese, crumbled
- 1/2 small red onion, finely diced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- A small handful of fresh parsley, chopped (for garnish)
Sara’s Tip: Don’t skip lining the baking tray with baking parchment! Make sure it goes up the sides of the pan. This is the absolute key to preventing the eggs from sticking and allows you to lift the whole thing out for easy slicing and almost no washing up.
How to Make Sheet Pan Eggs Recipe
The process for making this eggs recipe is wonderfully straightforward. The main task is whisking the eggs properly to get that light, airy texture we’re aiming for. Once it’s in the oven, you can get on with making coffee and toasting some bread.
- Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Line a 33cm x 23cm (quarter) baking tray with non-stick baking parchment, ensuring there is a slight overhang on the sides to make removal easier. Drizzle the olive oil onto the parchment and spread it evenly.
- Whisk the Eggs: In a large bowl, crack all 12 eggs. Add the whole milk, salt, pepper, and dried oregano. Whisk vigorously for a full minute. What works best for me is using a large balloon whisk; this incorporates plenty of air, which is the secret to a fluffy result.
- Pour into the Pan: Gently pour the egg mixture into the prepared baking tray.
- Add the Toppings: Evenly scatter the fresh spinach, halved cherry tomatoes, and diced red onion over the surface of the egg mixture.
- Add the Cheese: Crumble the feta cheese and distribute it evenly over the top of the vegetables.
- Bake to Perfection: Place the tray in the preheated oven and bake for 12-15 minutes.
- Check for Doneness: The eggs are ready when the centre is just set (it shouldn’t be liquidy) and the edges are lightly golden. If you gently shake the pan, there should be a very slight wobble in the very centre. This ensures it won’t be overcooked.
- Rest and Garnish: Remove from the oven and let it cool in the tray for a few minutes. This allows it to set fully, making it easier to slice. Garnish with a sprinkle of freshly chopped parsley.
- Serve: Use the parchment paper overhangs to lift the baked eggs out of the pan and onto a cutting board. Slice into squares and serve immediately.
Tips From My Kitchen
- Temperature is Key: Baking these eggs at a moderate temperature of 180°C is important. Too high, and the bottom can become tough before the centre is cooked. Keep a close eye on it from the 10-minute mark, as all ovens vary slightly.
- The Whisking Secret: I learned that the difference between good and great sheet pan eggs is in the whisking. Don’t just combine the ingredients; really whip them. For a deeper dive into the science of whisking eggs, this guide from Serious Eats is fascinating. This step creates air pockets that expand in the heat, giving you that coveted light and airy texture.
- Make-Ahead Prep: To save time in the morning, you can chop all your vegetables the night before and store them in an airtight container in the fridge. You can also pre-whisk the eggs and milk, storing the mixture in a sealed jug. Just give it another quick whisk before pouring and adding the toppings.
- Storage and Reheating: Leftovers are a gift! Store any remaining egg squares in an airtight container in the refrigerator for up to 3 days. They are delicious cold, or you can reheat them gently in the microwave for 30-45 seconds.
Delicious Variations to Try
One of the best things about this eggs recipe is how easily it can be adapted. Feel free to use it as a base and experiment with your favourite flavours and ingredients.
- Spicy Chorizo and Cheddar: Swap the feta for 100g of grated mature cheddar and add 75g of diced, cooked chorizo on top before baking. A few slices of jalapeño will add an extra kick.
- Mushroom and Thyme: Sauté 150g of sliced chestnut mushrooms with a clove of garlic and a teaspoon of fresh thyme leaves until golden. Scatter them over the eggs instead of the tomatoes and onion. Goat’s cheese would work beautifully here instead of feta.
- Protein-Packed: For an even more substantial meal, add some leftover protein. Some shredded pieces from our Black Pepper Chicken recipe or some flaked smoked salmon would be excellent additions.
What to Serve With Sheet Pan Eggs Recipe
These baked eggs are wonderfully versatile and can be served in many different ways, depending on the occasion.
- Breakfast Baps: This is a family favourite. Slice the eggs into squares and serve them inside toasted brioche buns or English muffins with a smear of avocado or a slice of melted cheese.
- On Sourdough Toast: For a simple and elegant meal, place a warm square of the sheet pan eggs on a slice of buttered, toasted sourdough bread.
- With a Simple Salad: To turn this into a lovely light lunch or brunch, serve it alongside a fresh green salad dressed with a sharp lemon vinaigrette. The acidity cuts through the richness of the eggs perfectly.
- A Refreshing Drink: A glass of freshly squeezed orange juice or a hot cup of tea or coffee is the ideal companion to this savoury breakfast bake.
Frequently Asked Questions
Sheet Pan Eggs
Ingredients
Method
- Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Line a 33cm x 23cm (quarter) baking tray with non-stick baking parchment, ensuring there is a slight overhang on the sides to make removal easier. Drizzle the olive oil onto the parchment and spread it evenly.
- Whisk the Eggs: In a large bowl, crack all 12 eggs. Add the whole milk, salt, pepper, and dried oregano. Whisk vigorously for a full minute. What works best for me is using a large balloon whisk; this incorporates plenty of air, which is the secret to a fluffy result.
- Pour into the Pan: Gently pour the egg mixture into the prepared baking tray.
- Add the Toppings: Evenly scatter the fresh spinach, halved cherry tomatoes, and diced red onion over the surface of the egg mixture.
- Add the Cheese: Crumble the feta cheese and distribute it evenly over the top of the vegetables.
- Bake to Perfection: Place the tray in the preheated oven and bake for 12-15 minutes.
- Check for Doneness: The eggs are ready when the centre is just set (it shouldn't be liquidy) and the edges are lightly golden. If you gently shake the pan, there should be a very slight wobble in the very centre. This ensures it won't be overcooked.
- Rest and Garnish: Remove from the oven and let it cool in the tray for a few minutes. This allows it to set fully, making it easier to slice. Garnish with a sprinkle of freshly chopped parsley.
- Serve: Use the parchment paper overhangs to lift the baked eggs out of the pan and onto a cutting board. Slice into squares and serve immediately.
Notes
I really hope this Sheet Pan Eggs Recipe becomes a new favourite in your home. It’s a wonderfully efficient and delicious way to prepare a satisfying meal, and its versatility means you’ll never get bored of it. If you give it a try, I’d love to hear about it! Please leave a comment below and let me know how it turned out or what creative variations you came up with. Happy cooking! – Sara
