I know what you’re thinking – why would I make eggs in the oven when they cook pretty quickly on the stovetop? Well, sheet pan eggs lets you cook a lot of eggs at once and customize them with toppings like you would with a pizza. They are pretty special.
I thought about cooking these up after a conversation with a friend and we needed to figure out how to cook eggs – fast, like a lot of eggs. I mentioned a casserole dish and then she mentioned a sheet pan – genius.
I figured out the formula:
For every 4 eggs, it’s 1/8 teaspoon of salt and 1/16 teaspoon black pepper.
I don’t add milk or water to thin out the eggs, I just whisk them to add some air. I also LOVE to add toppings.
I used a 9×7 sheet pan, but a regular cookie sheet will work too and hold a dozen eggs – 12-15 minutes at 400°F and done.
This reminds me of a little piece of art. For these sheet pan eggs, I used red bell pepper, spinach, and feta cheese. The combinations are endless and work for vegetarians and meat eaters alike.
So what can you do with these eggs? You could add them to a piece of toast (perfect size for that by the way), make a breakfast sandwich, or just wrap them up and take them to go (a super non-messy way to eat your eggs).
These eggs go perfect with a Mediterranean style of eating, which is the subject of my new book – Live to Eat WellPrint
4 to 12 eggs
1/8 teaspoon salt for every 4 eggs
1/16 teaspoon black pepper for every 4 eggs
Toppings of your choice
Preheat oven to 400°F
Spray a sheet pan (for 12 eggs, use ~ 11×15 baking sheet) with cooking spray, lay down parchment paper to cover the pan and then spray again.
Add all eggs, salt, and pepper to a medium mixing bowl and whisk to combine.
Pour eggs into sheet pan and add any additional toppings to the top.
Bake for 12-15 minutes or until the eggs are no longer liquid in the center.
Cut and serve immediately
If you don’t have a steady set of hands. you can put the pan on the rack in the oven and then pour the eggs into the pan.