Easy Sheet Pan Eggs for a Crowd

Name: Easy Sheet Pan Eggs for a Crowd
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 18 large eggs; 3/4 cup heavy cream; Salt and pepper, to taste; 1 tablespoon olive oil (for greasing); 1/2 cup cubed ham; 1/2 cup cooked bacon, crumbled; 1/4 cup green onions, diced; 1/2 cup cheddar cheese, shredded

Posted on February 10, 2026 · [Elisa]

Breakfast

A Simple Tool I Use Every Week

Make Weekly Meals Simple

Plan your meals, organize recipes, and simplify grocery shopping with this easy-to-use Google Sheets meal planner.

Get My Meal Planner

Never miss a recipe again! Subscribe to my newsletter.

Jump to Recipe·Print Recipe

Feeding a crowd for breakfast or brunch just got way easier. These Easy Sheet Pan Eggs are your new best friend when it comes to quick, mess-free, and totally customizable breakfast prep. With a fluffy egg base and savory add-ins like bacon, ham, and cheese, this baked egg dish is perfect for gatherings, meal prep, or holiday mornings.

No more standing at the stove flipping omelets or frying eggs to order. This oven-baked method is efficient, tasty, and scales beautifully.

Why You’ll Love Sheet Pan Eggs

These baked eggs are:

Great for feeding a crowd in one go
Perfect for meal prepping protein-packed breakfasts
Customizable with your favorite fillings
Quick to make with minimal cleanup

They’re also low-carb and keto-friendly, making them ideal for anyone watching their carbs. If you enjoy easy breakfasts, you’ll also love Monte Cristo Breakfast Casserole or Loaded Breakfast Sweet Potatoes.

Who This Recipe Is For

Brunch hosts looking for a stress-free option
Busy parents prepping weekday breakfasts
Keto eaters and low-carb followers
People tired of scrambling eggs every morning

This is also a perfect dish to make ahead and reheat during the week.

Ingredients You’ll Need

18 large eggs
3/4 cup heavy cream
Salt and pepper to taste
1 tablespoon olive oil (for greasing)
1/2 cup cubed ham
1/2 cup cooked bacon, crumbled
1/4 cup green onions, diced
1/2 cup cheddar cheese, shredded

Ingredient Notes and Variations

Heavy Cream: Adds richness. You can substitute with whole milk or half-and-half.
Meats: Swap ham or bacon with sausage, turkey bacon, or make it vegetarian.
Cheese: Use mozzarella, feta, or pepper jack for a twist.
Veggies: Add bell peppers, spinach, mushrooms, or tomatoes.
Spices: Add garlic powder, paprika, or chili flakes for extra flavor.

Kitchen Equipment You’ll Need

12×18-inch rimmed baking sheet
Mixing bowl
Whisk or hand mixer
Spatula or knife for cutting
Oven preheated to 375°F

Step-by-Step Preparation: How to Make Sheet Pan Eggs

Step 1: Prep the Pan

Preheat your oven to 375°F. Lightly brush a 12×18-inch rimmed baking sheet with olive oil to prevent sticking.

Step 2: Whisk the Eggs

In a large mixing bowl, crack the 18 eggs and pour in 3/4 cup heavy cream. Add salt and pepper to taste. Whisk until well combined, but avoid making it too frothy.

Step 3: Assemble in the Pan

Pour the egg mixture into the greased sheet pan. Sprinkle evenly with cubed ham, crumbled bacon, diced green onions, and shredded cheddar cheese.

Step 4: Bake

Carefully transfer the pan to the oven. Bake for 10 minutes, then rotate the pan and bake for another 5-10 minutes, or until the eggs are set and no longer jiggly.

Step 5: Slice and Serve

Remove from oven and let cool slightly. Cut into 12 larger squares or 16 smaller portions. Serve warm or let cool for meal prep.

Pro Tips for the Best Sheet Pan Eggs

Don’t overwhisk the eggs; it can make the texture airy instead of creamy.
Let the eggs sit for a few minutes before slicing for cleaner cuts.
Use parchment paper for even easier cleanup.
Customize with leftovers or your favorite omelet fillings.

Common Mistakes to Avoid

Overbaking: Eggs dry out quickly, so remove them as soon as they’re just set.
Underseasoning: Don’t forget the salt and pepper in the egg mixture.
Uneven toppings: Distribute meats and cheese evenly for consistent flavor.

Serving Suggestions

Pair with Savory Mashed Sweet Potatoes or roasted veggies
Serve on a breakfast sandwich with a biscuit or English muffin
Add a drizzle of hot sauce or salsa on top

Creative Presentation Ideas

Serve on a wooden board with fresh herbs and toast points
Stack slices in a pyramid for a brunch buffet
Roll into pinwheels for party-style bites

Flavor Variations and Add-Ins

Add jalapeños or hot sauce for heat
Stir in fresh herbs like parsley, dill, or basil
Mix in cooked quinoa or sweet potato shreds for texture
Use sun-dried tomatoes and feta for a Mediterranean twist

How to Store and Reheat

Store in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or toaster oven.
Freeze in individual slices for up to 2 months. Thaw overnight before reheating.

Make-Ahead Tips

Bake the day before and slice
Store in a sealed container for grab-and-go breakfasts
Reheat individual portions in 30 seconds flat

Frequently Asked Questions

Can I cut this recipe in half?
Yes! Use a smaller pan and reduce the baking time slightly.

Can I make this dairy-free?
Substitute cream with almond milk and skip the cheese or use dairy-free cheese.

What’s the best way to reheat it?
Microwave for 30-45 seconds or warm in the oven at 300°F for 10 minutes.

Final Thoughts

Sheet Pan Eggs are the no-mess, high-protein breakfast you’ll wish you had discovered sooner. Whether you’re hosting brunch or just want a better weekday morning, this recipe is sure to be a hit.

Save