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Minimal-Cleanup Sheet Pan Eggs for Meal Prep

Close-up of stacked, fluffy, golden yellow portions of baked sheet pan eggs on a white plate.
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Bake eggs directly on a sheet pan for easy cleanup. This recipe makes a large batch perfect for weekly meal prep and breakfast sandwiches.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk or water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter or cooking spray (for pan lining)
  • Optional: 1/4 cup shredded cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Line a standard half-sheet pan (about 18×13 inches) completely with parchment paper, allowing excess paper to hang over the sides to act as handles. Lightly grease the parchment paper with butter or spray.
  3. In a large bowl, whisk together the eggs, milk or water, salt, and pepper until fully combined and slightly frothy. If using cheese, stir it in now.
  4. Pour the egg mixture onto the prepared sheet pan, spreading it into an even layer.
  5. Bake for 12 to 15 minutes, or until the eggs are set and no longer jiggly in the center.
  6. Remove the pan from the oven. Use the parchment paper handles to lift the entire cooked egg slab onto a cutting board.
  7. Let the eggs cool for 5 minutes before slicing. Cut the slab into 12 equal squares or rectangles suitable for your breakfast sandwiches.
  8. Store cooled portions in airtight containers for grab-and-go breakfasts.

Notes

  • For a high-protein version, whisk 1/2 cup of cottage cheese (blended smooth) into the egg mixture before baking.
  • To make freezer-friendly portions, wrap individual slices tightly in plastic wrap before placing them in a freezer bag. Reheat in the microwave.
  • If you prefer a thicker egg layer for sandwiches, use a smaller pan, like a quarter sheet pan, and reduce the baking time slightly.

Nutrition

Find it online: https://spoonfulsnap.com/sheet-pan-eggs-minimal-cleanup-meal-prep/