Sheet Pan Eggs

Ingredients

• 12large eggs
• As neededoil or butter, for greasing the baking tray
• To tastesalt
• To tastepepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Grease the tray

   Coat the baking tray with oil, butter or spray oil.

3. 3

   Crack in eggs

   Crack each egg onto a baking tray with raised edges, distributing the yolks as evenly across the tray as you can.

4. 4

   Season the eggs

   Season with salt and pepper to taste.

5. 5

   Bake until set

   Bake for 12–15 minutes, until the whites no longer jiggle and the yolks are cooked to your liking. The eggs shown in the original recipe were baked for 12 minutes.

What are sheet pan eggs?

Sheet pan eggs are eggs baked together on a rimmed tray rather than fried one at a time in a pan. This American-style method is especially handy when you want to serve several people at once.

This version keeps things simple: whole eggs, a little seasoning and a greased tray. Spacing the yolks across the tray helps make the baked eggs easier to cut into portions for sandwiches.

Nutrition and macros by portion

The nutrition label shows one serving as written: 80 calories, 6g protein, 1g carbs, 6g fat.

The eggs provide most of the protein and fat, while the carbohydrates are minimal; the small amount of oil or butter used for greasing can add fat. Pair a portion with fruit or vegetables and wholegrain toast for a more balanced breakfast.

Choosing the tray and grease

Raised edges: use a tray with a rim to contain the uncooked eggs and any whites that spread as you crack them in.

Greasing: coat the tray with oil, butter or spray oil before adding the eggs. A thorough coating helps the cooked whites release more easily.

Getting the yolks evenly placed

Cracking: add the eggs one at a time, taking care not to break the yolks if you want them to remain whole. Try to distribute them evenly over the tray so portions are easier to cut.

Spacing: the recipe does not specify a tray size, so work with the tray you have and leave enough room for the eggs to spread without spilling over the rim.

How to judge doneness

Whites: look for whites that are set and no longer jiggle when you gently move the tray. If they still look loose, return the tray to the oven and check again shortly.

Yolks: bake for 12–15 minutes, adjusting within that range to suit your preferred yolk texture. The original recipe notes that its pictured eggs were baked for 12 minutes.

Seasoning and flavour

Salt and pepper: season the eggs before baking, using as much or as little as you like. Even seasoning over the tray helps each portion taste balanced.

Simple base: the recipe uses no added herbs or spices, so the eggs can pair easily with different sandwich fillings and breakfast sides.

Serving the eggs

Breakfast sandwiches: cut the baked eggs into portions that fit your bread or rolls, then add them to sandwiches while warm.

On the plate: serve with toast or other breakfast favourites. For a fuller plate, add fruit or vegetables alongside the eggs.

Recipe notes & tips

• Grease the whole cooking surface, including close to the tray's edges.
• Crack each egg carefully to keep the yolks intact.
• Distribute the yolks evenly so the tray is easier to portion.
• Start checking the eggs at 12 minutes, especially if you prefer softer yolks.
• Use a thin spatula to help lift portions from the tray.

Variations

• Herb finish: sprinkle chopped fresh herbs over the eggs after baking.
• Cheesy topping: scatter grated cheese over the eggs near the end of baking.
• Spicy seasoning: add a pinch of chilli flakes with the salt and pepper.
• Sandwich portions: cut the baked eggs to fit your chosen rolls or bread.
• Vegetable side: serve with cooked or fresh vegetables for extra variety.

Common mistakes to avoid

• Using an ungreased tray: the eggs can stick; coat the surface with oil, butter or spray oil first.
• Choosing a flat tray: uncooked whites may run off; use a tray with raised edges.
• Crowding the yolks: portions may be uneven; spread the eggs across the tray as evenly as possible.
• Baking by time alone: ovens and yolk preferences vary; check that the whites no longer jiggle and assess the yolks.
• Overseasoning: salt and pepper can quickly dominate; add them to taste.

How to store

Refrigerate leftover cooked eggs in a covered container and use within 3–4 days. Reheat gently in the microwave or in a covered pan until warmed through; the yolks may firm up further.

Frequently asked questions