Sheet Pan Eggs in Oven
These sheet pan eggs are baked in the oven with melted cheese, bacon, bell pepper, and chives, then cut into tender squares. They are easy to portion for breakfast plates, sandwiches, or a few breakfasts later in the week- just like my tortilla egg bake.
You need just 5 minutes of prep before a short bake. Whisk the eggs, pour into a greased pan, add the toppings, and let the oven do the cooking.
This recipe makes a small batch with four eggs, so use a small rimmed baking pan like the one pictured. A full-size sheet pan would spread the mixture too thinly unless you increased the recipe.
If you enjoy easy breakfasts like my chili crisp fried eggs or egg in a bagel, these egg squares are another useful option for busy mornings.
Quick Look: Sheet Pan Eggs in Oven
- 🔪 Prep time: 5 mins, using cooked bacon.
- ⏲️ Cook time: 12–15 mins, plus 2 mins cooling.
- 👪 Servings: 4.
- 📋 Main ingredients: Eggs, heavy cream, shredded cheese, bacon, bell pepper, chives, oil, salt, pepper.
- ♨️ Cooking method: Whisk eggs and cream → pour into greased pan → add toppings → bake → rest and slice.
- ⭐ Difficulty: Easy.
- 🥣 Best served: With toast or tucked into breakfast sandwiches made using homemade baguette.
Jump to:
What's So Great About the Recipe?
- The oven cooks the eggs in one pan, with no need to stand at the stove stirring.
- The finished eggs slice neatly for sandwiches or individual breakfast portions.
- You can change the cheese and toppings to suit what you have ready to use. I love adding my oven roasted sun dried tomatoes.
Recipe Ingredients
Eggs: Whisk until the whites and yolks are fully combined for an even texture.
Heavy cream: Adds richness to the egg mixture.
Shredded cheese: Use a melting cheese you enjoy, such as cheddar or mozzarella.
Bell pepper: Chop into small, evenly sized pieces so it softens during the short bake. You can also use Air Fryer dehydrated bell peppers.
Bacon: Use cooked, chopped bacon. Chicken or turkey bacon also works when prepared according to its package instructions.
Chives: Add a mild onion flavor and flecks of green. You can also use dried parsley.
See recipe card for quantities.
Substitutions & Variations
- For a vegetarian version, leave out the bacon or use carrot bacon, or replace it with cooked, well-drained mushrooms. I love using my Italian sautéed mushrooms.
- Try cheddar, Monterey Jack, or a mixture of your favorite melting cheeses.
- Add a little cooked spinach, squeezing it dry first so it does not water down the eggs.
- For a little heat, use jalapeno flakes or try using a different seasoning like mixed herb seasoning or lemon pepper seasoning.
How to Make Sheet Pan Eggs in Oven
Preheat the oven to 350°F. Grease a small rimmed baking pan well. Have the bacon cooked and chopped before assembling the eggs.
Step 1: Combine the eggs, heavy cream, salt, and pepper in a jar or mixing bowl. Whisk for 1–2 minutes until the mixture is uniform.
Step 2: Pour into the greased pan. Scatter the cooked bacon, chopped bell pepper, chives, and shredded cheese evenly over the top.
Step 3: Bake for 12–15 minutes, until the center is set with no liquid egg remaining. Check that the egg mixture reaches 160°F (71°C), allowing more time if needed.
Step 4: Remove from the oven and let stand for 2 minutes. Loosen the edges gently, cut into squares, and serve.
💭Top Tip
Use a pan that keeps the egg mixture in an even layer with room below the rim. Pan size affects the timing: a thin layer cooks faster, while a deeper layer needs longer to set.
Tips & Tricks to Nail the Recipe
- Grease the corners and sides as well as the bottom so the cooked eggs lift out more easily.
- Whisk thoroughly to avoid streaks of plain egg white in the finished squares.
- Distribute the toppings evenly so each portion gets some cheese, pepper, and bacon. I always do this when I make my Air Fryer avocado egg boats.
- Use cooked bacon and pre-cook watery add-ins such as mushrooms before adding them. Drain excess liquid.
- Start checking at 12 minutes. Remove once the center is set and reaches 160°F (71°C) to avoid drying out the edges.
- Let the eggs rest briefly before cutting so the slices hold together. It's what I always do when I make my Spanish omelette.
How to Serve Sheet Pan Eggs in Oven
Serve the egg squares warm with toast, fruit, or spicy roasted potatoes for a simple breakfast. They also fit neatly into an English muffin, bagel, or toasted roll. I love using biscuits made using my homemade biscuit dough as the base for these sheet pan eggs.
Add a slice to a breakfast wrap with a little fermented jalapeno hot sauce, or serve alongside a salad for a light lunch. For another easy egg breakfast, try my egg bhurji or savory breakfast bowl.
Troubleshooting and FAQs
Use a small rimmed baking pan like the one shown, with enough depth to contain the mixture and toppings. A full-size sheet pan is too large for this small batch. Changing the size and depth of the pan changes the baking time.
Yes. Use cooked, chopped bacon so it is ready to eat within the short egg-baking time. Prepare chicken or turkey bacon according to the package directions before adding it.
The center should be set with no liquid egg remaining. A food thermometer should read 160°F (71°C) in the egg mixture. A deeper layer may take longer than the time listed.
Overbaking can make eggs rubbery, while watery vegetables can leave moisture in the pan. Use small pieces of bell pepper, cook and drain wetter add-ins, and check the eggs near the end of baking.
Refrigerate cooled portions promptly in an airtight container for up to 3–4 days. Reheat a portion gently in the microwave or a covered oven-safe dish until hot throughout. Keep any fresh sandwich toppings separate.
Yes. Cool completely, separate portions with parchment, and freeze in a sealed container for up to 2 months. Thaw in the refrigerator before reheating thoroughly. The texture may be a little firmer after freezing.
More Easy Breakfast Recipes
Looking for other recipes like this? Try these:
If you tried this sheet pan eggs in oven or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Sheet Pan Eggs in Oven
Ingredients
- 4 eggs
- 1 cup shredded cheese
- 4 bacon strips chopped
- 1 cup bell pepper chopped
- 2 tablespoon heavy cream
- 1 teaspoon chives
- 1 teaspoon oil
- Salt and pepper to taste
Instructions
- Add eggs and heavy cream in a jar and season with salt and pepper. Whisk for 1-2 minutes until you get a uniform mixture.
- Pour the mixture into a greased sheet pan and top with chopped bacon, bell peppers, chives and shredded cheese.
- Bake in the oven preheated at 350°F for 12-15 minutes, or until the top looks set.
- Remove, let it cool for 2 minutes and cut into squares.
Notes
- Use a small, rimmed baking sheet for this recipe, as a large sheet pan will spread the four-egg mixture too thinly.
- Cook the bacon before adding it to the eggs, and chop the bell peppers into small pieces so they soften during baking.
- Grease the baking pan thoroughly, including the corners and sides, to prevent the eggs from sticking.
- Swap the cheddar for mozzarella or Monterey Jack, or add cooked spinach, mushrooms, or jalapeños for extra flavor.
- Bake until the center is completely set and reaches 160°F (71°C). Avoid overbaking, as the eggs can become rubbery.
- Let the eggs rest for 2 minutes before slicing into squares. Serve with toast or use them in breakfast sandwiches and wraps.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days, or freeze individual portions for up to 2 months.
