This sheet-pan eggs recipe is a simple, reliable way to make a large batch of sunny-side-up eggs for family breakfasts, brunches, or gatherings. In about 15 minutes you can bake a dozen evenly cooked eggs with set whites and the yolk texture you prefer.
Sheet Pan Eggs Ingredients
This sheet-pan method produces clean, consistent results. The eggs bake on a single rimmed sheet, freeing up burners and making it easy to serve a crowd.
You’ll need:
- Non-stick cooking spray (or butter)
- 12 large eggs, cold from the refrigerator
- Salt and black pepper, to taste
PRO TIP:
Use fresh eggs. Older eggs have thinner whites that spread more, while fresh eggs hold their shape better on the sheet pan.
Substitutions And Additions
Butter: You can grease the pan with butter instead of using cooking spray. Butter adds flavor, so keep that in mind if you prefer a neutral taste.
How To Make This Sheet Pan Eggs Recipe
Follow these straightforward steps to bake a dozen eggs at once. Timings below give you control over yolk doneness.
STEP ONE: Preheat the oven to 350°F (175°C).
OUR RECIPE DEVELOPER SAYS
For quicker set whites and runny yolks, some people bake at 425°F. At that temperature the whites set in about 6 minutes. Baking at 350°F gives you a bit more margin for exact doneness.
STEP TWO: Spray a rimmed sheet pan evenly with non-stick cooking spray, or lightly coat with butter.
PRO TIP:
Lining the pan with parchment paper works, but it can get soft when eggs are cooked on it and makes scooping the eggs a bit harder.
STEP THREE: Crack 12 eggs directly onto the prepared sheet pan, spacing them evenly so the whites have room to spread slightly.
STEP FOUR: Season with salt and freshly cracked black pepper to taste.
STEP FIVE: Bake according to desired yolk texture:
- 7–8 minutes for set whites and runny yolks.
- 10–11 minutes for a soft but mostly set yolk—ideal for egg sandwiches.
PRO TIP:
The eggs will carryover cook a bit on the hot pan once removed from the oven. If you want very runny yolks, transfer the eggs to plates as soon as the whites turn opaque.
How To Serve
These baked eggs are versatile and pair well with many breakfast or lunch options.
Make quick breakfast sandwiches by placing eggs on toasted English muffins or biscuits with cheddar and bacon. Serve alongside hash browns, breakfast sausage, or toast for a full morning spread.
You can also use them cold in salads or chop them for egg salad sandwiches. Their consistent shape and texture make them handy for meal prep.
MORE EGG IDEAS
Omelet in a Hole
Campfire Scrambled Eggs
Storage
Leftovers refrigerate well and are convenient for quick meals later in the week.
Make ahead: After baking, cool the eggs, then store whole or portioned in an airtight container. Keep in the refrigerator for 2–3 days.
Fridge: Store cooled eggs in a sealed container for up to three days.
Freezer: Freezing is not recommended; the texture deteriorates when thawed.
Reheating: Reheat gently. Microwave in 20–30 second bursts until warm, or refresh in a 350°F oven for 10–15 minutes. For stovetop reheating, warm slowly in a nonstick skillet over low heat.
Why We Love This Recipe
Effortless preparation: Baking eggs on a sheet pan is fast, requires minimal attention, and feeds a crowd without standing over the stove.
Easy cleanup: A single rimmed sheet pan is all you need. Lining with parchment reduces cleanup further, though be mindful that parchment can get soft after baking.
This is a favorite method for quick breakfasts, meal prep, and feeding groups. Use these sheet-pan eggs for sandwiches, to top salads, or simply with toast for dipping.
Frequently Asked Questions
Yes. Store cooled leftovers in an airtight container in the fridge for up to three days.
An 18×13-inch rimmed baking sheet fits 12 eggs comfortably, but use whatever rimmed sheet you have. If needed, use a second pan to avoid crowding.
Yes. Butter will work and adds flavor, but cooking spray offers a more neutral taste and easier cleanup.
More Recipes You’ll Love
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Sheet Pan Eggs
Ingredients
- non-stick cooking spray
- 12 large eggs, cold from refrigerator
- salt and pepper, to taste
Instructions
-
Preheat oven to 350°F (175°C).
-
Spray a rimmed sheet pan with non-stick cooking spray or lightly coat with butter.
-
Crack 12 eggs onto the sheet pan, spacing them evenly.
-
Season with salt and pepper.
-
Bake 7–8 minutes for runny yolks, or 10–11 minutes for soft but set yolks.
Notes
- Use fresh eggs for firmer whites and better shape on the pan.
- If you prefer, bake at 425°F for a shorter time—around 6 minutes for runny yolks and set whites.
- Parchment can be used, but it may make scooping eggs harder after baking.
- Remove eggs promptly if you want very runny yolks, since the hot pan will continue to cook them slightly.
Nutrition
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