4.38 from 27 votes
Home » Recipes » Breakfast » Sheet Pan Scrambled Eggs (Perfect For Breakfast Sandwiches!)

Sheet Pan Scrambled Eggs (Perfect For Breakfast Sandwiches!)

This post may contain affiliate links. Please read my disclosure policy for details.

Sheet pan scrambled eggs – easy to make scrambled eggs perfect for a large crowd. They can be eaten as is, with add-ins, or used for breakfast meal prep for the week!

Eggs with mushrooms, spinach, and tomatoes.

Want To Save This Recipe?

Enter your information below, and I’ll send it straight to your inbox! Plus, you’ll get complimentary gifts!

Save Recipe

By submitting this form, you consent to receive emails from Kim Schob.

Breakfast is often challenging for someone short on time. There are so many recipes that require a lot of time and preparation, but not these eggs! Not to mention it’s easy to get stuck in a breakfast rut! When you’re feeling a little bored with your morning routine, switch things up by making sheet-pan scrambled eggs.

This recipe is perfect for when you have a lot of people to feed or just want to make enough eggs for the week. You can add different mixins, so everyone gets exactly what they want! Plus, these are super versatile and work well cut into sandwich-sized squares or rounds for when you need breakfast on the go.

Why you should make this Sheet Pan Scrambled Egg Recipe

  • It’s easy to make and inexpensive! All you need is a carton of eggs, salt, and pepper.
  • It’s a great way to use up leftovers in the fridge! Try adding different mix-ins like chopped veggies or grated cheese.
  • This sheet pan egg recipe is perfect for meal prep, and you won’t have to spend all day Sunday making it!
  • You can set out your favorite add-ins so everyone gets exactly what they want without making several different batches of scrambled eggs on the stovetop!

If you love recipes like this, you may also enjoy this Farmers Market Ham & Egg Breakfast Casserole

What You Need To Make This Sheet Pan Egg Recipe

Ingredients for sheet pan scrambled eggs sitting on a countertop.
  • Eggs
  • Milk
  • Salt & pepper
  • Various add-ins – bacon, sausage, cheese, veggies, etc.

Substitutions and Variations

  • Diary intolerant? No problem! Substitute water instead of milk in this recipe. You’ll still end up with fluffy eggs. Some even argue that water produces better eggs than milk.
  • Love egg mcmuffins and egg bagel sandwiches? Use a cookie cutter to get the perfect egg to English muffin or bagel ratio.
  • Use a hearty bread for your sandwich, like sourdough, when you can’t eat your breakfast sandwich right away. White or even wheat bread tends to get soggy faster, and no one wants to eat a soggy egg sandwich!

How to Make Sheet Pan Eggs

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Collage of whisking eggs and pouring into sheet pan.
  1. Preheat oven to 350F degrees; prepare a sheet pan with nonstick spray 
  2. Whisk together eggs, milk, salt & pepper (Photo 1)
  3. Pour into a prepared sheet pan (Photo 2)
Collage of creating scrambled egg in a sheet pan.
  1. In sections of 6 or 8, sprinkle on add-ins if desired per your preference (Photo 3)
  2. Bake 18-20 minutes until the center is firm (Photo 4)
  3. Cool slightly and cut into 6 or 8 pieces 
  4. Serve and enjoy! 
Six pieces of scrambled egg with tomatoes, mushroom, and, spinach.

Storage

Your sheet pan scrambled eggs will store well in the fridge for up to five days. Just put each egg section (if using it to make breakfast sandwiches) into an individual sandwich bag or a single large Ziplock bag and stash it in the refrigerator or freezer.

Can I freeze these breakfast sandwiches for later use?

Yes, this is a great freezer-friendly recipe. Make your sandwich, and instead of putting it back into the fridge for breakfast, pop it in the freezer. Then, grab and go by popping them into a toaster oven or microwave when you’re ready!

Tips

  • For fluffy eggs, use a blender to combine the eggs and milk before adding them to the sheet pan. Blend for 30 seconds, and you’re good to go!
  • For easy breakfast access, label each of your Ziploc bags so you can quickly grab and go in the am.
Scrambled eggs sitting on a plate.

Recipe FAQs

Can I use brown eggs in this recipe instead of white?

Absolutely! You can use whatever kind of eggs you prefer.

Can I make this recipe without a sheet pan?

You can, but it would just be a stovetop open-faced omelet. You can also use a griddle instead of a sheet pan.

Can I use egg whites only?

Yes, if you want to make an egg white only sheet pan scrambled eggs recipe, use 12-14 large egg whites instead of 8-10 whole eggs.

More Breakfast Recipes You May Enjoy

Did you make this recipe?

Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and drop a 📝 comment sharing your thoughts!

Make sure you’re not missing the latest content. You can subscribe to my newsletter and join us In Kim Schob’s Kitchen. And follow along below!

Plate of scrambled Eggs with cheese, tomatoes, spinach and mushrooms.
4.38 from 27 votes

Sheet Pan Scrambled Eggs (Perfect For Breakfast Sandwiches!)


Author: Kim Schob
Course: Breakfast & Brunch
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
This easy sheet pan scrambled egg recipe only calls for 4 main ingredients, and is perfect for meal prep! Customize sections with your favorite add-ins, cut into squares, and you're ready to go!

Ingredients 

  • 8-10 eggs
  • 3-4 tablespoons (3 tablespoons) milk
  • Salt & pepper to taste
  • Various add-ins bacon, sausage, cheese, veggies, etc. per your preference

Instructions

  • Preheat oven to 350 °F (177 °C) degrees, prepare a sheet pan with nonstick spray
  • Whisk together eggs, milk, salt & pepper
  • Pour into prepared sheet pan
  • In sections of 6 or 8 sprinkle on add-ins if desired per your preference
  • Bake 18-20 minutes until the center is firm
  • Cool slightly and cut into 6 or 8 pieces
  • Serve and enjoy!

Nutrition Information

Serving: 1 Square Calories: 66kcal (3%) Carbohydrates: 1g Protein: 6g (12%) Fat: 4g (6%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 164mg (55%) Sodium: 65mg (3%) Potassium: 68mg (2%) Sugar: 1g (1%) Vitamin A: 247IU (5%) Calcium: 31mg (3%) Iron: 1mg (6%)

Hungry for more?

Follow me on Pinterest and make sure to comment below!

Get 3 FREE Conversion charts + Bonus!

When you subscribe to the latest updates, recipes, and content.

Rate + Review

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

You May Also Like...