Easy Sheet Pan Eggs Recipe

I’m sharing a Sheet Pan Eggs Recipe in which eggs, bacon, ham, cheese and onions are baked together on one sheet in under 30 minutes, making it ideal for feeding a crowd or meal prep.

I always keep a trick up my sleeve for mornings that go sideways. My Sheet Pan Eggs Recipe started as a happy accident and now I swear by it when I need to feed a crowd fast.

Loaded with eggs and bacon it somehow feels indulgent and stupidly practical at the same time. I cut it into portions for sandwiches or stash trays in the fridge for Breakfast Meal Prep and folks still act like I spent hours in the kitchen.

I wont pretend its perfect every bake, but it reliably gives that slightly messy, craveable bite.

Ingredients

• Eggs: protein packed, vitamin rich, bind and set the sheet pan, adds silky custard texture.
• Milk or half and half: adds creaminess, fat for tenderness, boosts calcium and calories.
• Bacon: salty, smoky, lots of fat and flavor, crunchy bits add contrast.
• Ham: meaty protein, lower fat than bacon if you pick lean ham, savory.
• Cheddar: melty, sharp, adds calcium and fat, makes it rich and comforting.
• Onion: adds sweet savory depth when cooked, small fibre boost and aroma.
• Parsley or chives: fresh herb lift, little vitamin C, brightens heavy flavors.

Ingredient Quantities

• 12 large eggs
• 1/2 cup whole milk or half and half
• 8 to 10 slices bacon, cooked and chopped
• 8 ounces cooked ham diced (about 1 to 1 1/2 cups)
• 2 cups shredded cheddar cheese about 8 ounces
• 1 medium yellow onion finely diced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons nonstick cooking spray or olive oil
• 1/2 teaspoon smoked paprika or garlic powder optional
• 2 tablespoons chopped fresh parsley or chives optional

How to Make this

1. Preheat oven to 425F and grease a rimmed sheet pan with 1 to 2 tablespoons nonstick spray or olive oil, or line it with parchment for easier cleanup.

2. Cook 8 to 10 slices bacon until crisp in a skillet or on a separate sheet pan, then chop and set aside; reserve a little bacon fat if you want extra flavor for the onions.

3. In that same skillet, add the finely diced medium yellow onion and a splash of oil or a teaspoon of reserved bacon fat, sauté until soft and translucent, about 4 to 5 minutes. you can skip this step and toss the raw onion on the sheet if you’re short on time but it tastes better cooked.

4. In a large bowl whisk together 12 large eggs, 1/2 cup whole milk or half and half, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika or garlic powder if using.

5. Spread the cooked chopped bacon, 8 ounces diced ham, and the sautéed onion evenly across the prepared sheet pan.

6. Pour the egg mixture over the toppings, give the pan a gentle shake so eggs settle evenly, then sprinkle 2 cups shredded cheddar cheese over the top.

7. Bake at 425F until the eggs are set and edges are lightly golden, about 12 to 18 minutes depending on your oven; center should not be jiggly. don’t overcook or it’ll get rubbery.

8. Let the sheet rest for 5 minutes, sprinkle with 2 tablespoons chopped fresh parsley or chives if you like, then cut into squares to serve. For meal prep store cooled pieces in the fridge up to 4 days and reheat in the microwave for about 60 to 90 seconds.

Equipment Needed

1. rimmed sheet pan or baking sheet (parchment paper optional)
2. large skillet or frying pan for bacon and onions
3. large mixing bowl
4. whisk
5. chef’s knife and cutting board
6. measuring cups and spoons
7. rubber spatula or wooden spoon
8. oven mitts and a plate or cooling rack for resting and cutting

FAQ

Easy Sheet Pan Eggs Recipe Substitutions and Variations

• Milk or half and half: swap 1:1 with 2% milk or unsweetened oat or soy milk. If you want it richer, use light cream thinned with a splash of water.
• Bacon: use cooked turkey bacon or breakfast sausage, or for a vegetarian option try smoked tempeh or coconut “bacon” (same amount chopped).
• Ham: replace with diced cooked chicken or turkey, or go meatless with roasted mushrooms and bell peppers for a similar savory bite.
• Shredded cheddar: use Monterey Jack, Colby, Gouda or pepper jack (swap 1:1), each melts well and changes the flavor just a bit.

Pro Tips

1. Use room temperature eggs and whisk them really well until a little frothy, it traps air and gives a lighter texture. Its a small step but makes the bake less rubbery.

2. Split the cheese trick: stir about half into the egg mixture and sprinkle the rest on top. That way you get gooeyness inside and a nicely browned top without overbaking.

3. Make the bacon extra crisp and chop it fine so it wont weigh the eggs down or make spots soggy, also reserve a tiny bit of the fat to sauté the onions for deeper flavor.

4. For best reheats cool completely then wrap portions tight and refrigerate or freeze. Reheat in a 350 F oven or toaster oven for a few minutes, microwave only if youre in a rush cause it tends to turn the eggs rubbery.