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Ultimate Sheet Pan Eggs for Meal Prep and Sandwiches

A square slice of baked sheet pan eggs, topped with melted cheddar cheese and fresh chives, served on a white plate.
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Make a large batch of easy sheet pan eggs in the oven. This recipe minimizes cleanup and creates perfect, sliceable eggs ideal for weekly meal prep or feeding a crowd for brunch. Customize with your favorite additions.

Ingredients

Scale
  • 18 large eggs
  • 1 cup cottage cheese (optional, for high protein)
  • 1/2 cup milk or half-and-half
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup chopped fresh chives or green onions
  • 1/2 cup shredded cheese (cheddar or Monterey Jack)
  • 1 tablespoon butter or cooking spray for the pan

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a standard half-sheet pan (about 18×13 inches) with butter or cooking spray. For the easiest cleanup, line the pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the eggs, cottage cheese (if using), milk, salt, pepper, and garlic powder until well combined and slightly frothy. If you are making scrambled style eggs, whisk until completely uniform. If you prefer a more defined yolk/white texture, whisk less vigorously.
  3. Pour the egg mixture evenly onto the prepared sheet pan. Gently spread any mix-ins like chopped vegetables or cooked meats across the surface now.
  4. Bake for 15 minutes.
  5. Remove the pan from the oven. Sprinkle the shredded cheese and fresh chives evenly over the top of the eggs.
  6. Return the pan to the oven and bake for another 5 to 10 minutes, or until the eggs are fully set and the cheese is melted and lightly golden. The total cook time will depend on your desired fluffiness and thickness.
  7. Remove from the oven and let the eggs cool on the pan for 5 minutes. This helps them set before slicing.
  8. Slice the sheet pan eggs into squares or rectangles suitable for your needs. These are perfect for making breakfast sandwiches or packing for meal prep.

Notes

  • For easy cleanup, always use parchment paper. If you skip the paper, ensure the pan is well-greased.
  • To make these keto sheet pan breakfast eggs, skip any high-carb additions like bread or potatoes in your final sandwich assembly.
  • For make ahead eggs, cool completely, then store slices in an airtight container in the refrigerator for up to 4 days or freeze individually wrapped portions for up to 2 months.
  • To make oven scrambled eggs, whisk the mixture thoroughly until no streaks remain before baking.

Nutrition

Find it online: https://tastethisplate.com/sheet-pan-eggs-meal-prep-and-sandwiches/