Sheet Pan Eggs


Apparently, sheet pan eggs are a thing. Have you guys heard of them? I ran across them on Pinterest. The concept is that you cook eggs on a sheet pan (duh, right?) and then cut them into individual squares to be eaten as is, on top of toast, or used as an egg layer for a breakfast sandwich. I am in the process of testing out different sheet pan egg recipes for a new meal plan I am working on, but I couldn’t wait to share the concept and recipe with you guys.

Originally, I was going to make freezer breakfast sandwiches with these but they were gobbled up too quickly in my house! Bode and I ate them as is and Cody used a few pieces in between toast for a sandwich. I will try the freezer breakfast sandwiches next time and keep you guys posted!

Feel free to mix and match your favorite vegetables, meat, and cheese combinations–just stick to the serving size amounts I have listed and it should turn out great! Enjoy!

Sheet Pan Eggs
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Serves: 12
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


  • 12 eggs
  • 1/2 cup dairy milk
  • 1/2 lb. bacon, cooked and crumbled
  • 1 cup broccoli, finely diced
  • 1/2 cup feta cheese, crumbled
  • salt and pepper, to taste


  1. Preheat oven to 350 degrees. Whisk eggs, milk, salt, and pepper together. Stir bacon, broccoli, and feta cheese into the egg mixture.
  2. Gently pour egg mixture into a sprayed or greased baking sheet. Bake for 20-25 minutes or until a fork inserted comes out clean. Remove from oven; let cool. Slice into 12 pieces.


Vegetarian: Omit bacon.

Gina Schade

Gina Schade

Gina is a certified health coach, author of The 90/10 Life Cookbook and director at Beautycounter. She helps her clients create a toxin-free complexion they feel 100% confident in!


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