Easy Sheet Pan Eggs
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These Sheet Pan Eggs are loaded with classic omelet fillings for a hearty dish that isn’t too heavy. Easy to customize and even easier to make, this recipe is perfect for brunches and luncheons, or meal prep for the week. Especially if you’re tired of making individual servings over and over!
Sheet Pan Eggs
While quiches and frittatas are perfect for a weekend morning or brunch with friends, they aren’t the best for larger crowds — if you don’t want to juggle making several at a time, that is!
So when I discovered the magic of baking eggs on a sheet pan, I immediately got to work creating the best recipe.
These aren’t your basic, plain eggs either! We’re talking a true sheet pan omelet loaded with diced ham, cheddar cheese, and chopped spinach for an extra hearty dish.
Because this dish has a little bit of everything, you can easily grab a slice or two on your way out the door!
Add it to your list of grab-and-go breakfast options along with breakfast burritos and cheesy sausage pinwheels.
Sheet pan eggs are also a great addition to any brunch spread. Pair with breakfast potatoes, some fresh fruit, and toast or pancakes!
Ingredient Notes and Substitutions
- Eggs – You’ll need a lot of eggs to fill that sheet pan — a whopping 18, in fact! — so be sure to grab large ones to get the most bang for your buck.
In a pinch, you could also use a carton of liquid eggs. The large one (2 pounds) is an exact substitute for this recipe. - Half-and-Half – Adds rich flavor and makes the texture extra creamy. If it’s not available at your store, mix together ¼ cup milk with ¼ cup heavy cream.
- Diced Ham – This is a great way to use up holiday leftovers, but it’s just as easy to grab a couple of ham steaks from the deli and chop those up.
If you buy yours from the counter, ask them for thick slices. - Cheddar Cheese – I love the flavor of sharp cheddar with ham! Be sure to shred it yourself since the bagged shreds don’t melt as well.
- Fresh Spinach – Rinse and dry the greens really well — even “ready to eat” bags will have hidden dirt and grit sometimes.
You’ll also want to trim any stems from the leaves before chopping.
Don’t be alarmed by the amount of spinach either! It will wilt down when cooked, so really pack your measuring cup to make sure you have enough.
Tips and Tricks to Make a Perfect Sheet Pan Omelet
- Grease the pan really well.
Be sure to get into the corners and up the sides too. If you really want to be safe, add a layer of parchment paper.
I’d still recommend greasing the pan first — it will help hold the parchment in place so it doesn’t shift when you pour the egg into the sheet pan.
You’ll want to grease the top side too.
- Whisk the eggs well before adding the ham, cheese, and spinach.
I like to break all of the yolks with a fork first because sometimes one or two sneak by during whisking.
And if you have the time, let your eggs warm on the counter for 20-30 minutes before cracking them open.
The yolks and whites will whisk together a lot quicker and easier when the eggs aren’t fresh from the fridge.
- Let sheet pan eggs cool a bit before slicing.
This will help them set completely, plus it makes slicing and removing from the pan easier too.
If you lined your baking sheet with parchment, carefully slide a spatula between each slice and the paper to help it separate. You don’t want anyone getting a bite of paper!
Prep Ahead
- Dice ham
- Shred cheese
- Chop spinach
Kitchen Tools You Will Need
- Baking Sheet – Make sure it’s a large (half sheet) rimmed pan that measures 13×18-inches. If needed, you can also divide the egg mixture between 2 quarter sheets.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Cheese Grater – Fresh cheese makes this egg sheet pan recipe even better! Skip the bagged shreds and buy a block to grate yourself.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them.
Recipe Variations
There are so many different ways to customize this sheet pan eggs recipe, whether it’s swapping out ingredients or making a vegetarian version.
- Vegetables: Bell peppers, mushrooms, zucchini, asparagus, broccoli, and onions would all taste delicious. Chop into small pieces so they distribute evenly.
These can be in place of or in addition to the spinach, but it’s best to stick to 1 cup total. You’ll also need to sauté any additional veggies before mixing them into the eggs. - Meat: Substitute crumbled bacon or cooked breakfast sausage. I think chorizo would be yummy too! Or, replace the ham with other vegetables for a vegetarian version.
- Cheese: Take your pick from Swiss, mozzarella, Monterey Jack, or Gruyere. Basically, anything that melts really well!
- Seasonings: Make your sheet pan omelet extra savory with garlic powder or seasoned salt.
Creole or Cajun seasoning would add a nice kick, while fresh herbs such as parsley or cilantro can brighten the whole dish.
Storing and Reheating Egg Sheet Pan Leftovers
Transfer slices to an airtight container and refrigerate for 3 to 4 days. You can also freeze them for up to 2 months!
Wrap each slice in plastic wrap, then stack in a freezer-safe storage bag.
Reheat sheet pan eggs in the microwave in 20-second bursts, until warmed through. Thaw frozen slices in the refrigerator before reheating.
Sheet Pan Eggs Recipe FAQ
Yes, but it’s very easy to overmix them that way. Frothy eggs will collapse in the oven, turning out a bit rubbery.
If you don’t feel like whisking by hand, try an electric mixer at low speed.
Give the pan a gentle shake and watch for movement. Sheet pan eggs are ready when they’re no longer jiggly. They should also feel pretty firm and set and no longer appear shiny or wet.
You bet! And let me tell you… it’s a lifesaver for luncheons, bridal or baby showers, and any event where you need to feed a larger group.
Divide the bigger batch of egg mixture between two baking sheets and consider rotating them halfway through baking. Or, simply make multiple batches of the recipe as written and then bake them at the same time.
Enjoy!
With love, from our simple kitchen to yours.
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Easy Sheet Pan Eggs
Ingredients
- 18 large eggs
- 1/2 cup half and half
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 12 to 16 ounces diced ham, about 2 cups
- 1 1/2 cups sharp cheddar cheese, freshly shredded
- 1 cup chopped fresh spinach, packed
- chopped fresh chives, optional, for garnish
Instructions
- Preheat the Oven: Preheat the oven to 350 degrees Fahrenheit. Liberally grease a 13 x 18-inch half sheet pan with oil (flavorless cooking oil or non-stick spray), ensuring the edges and corners are well-coated to prevent sticking.
- Prepare the Egg Mixture: In a large mixing bowl, combine the eggs, half and half, kosher salt, and black pepper. Break the yolks with a fork, then whisk or use electric mixers to blend the ingredients until well combined. Avoid overmixing.
- Add Mix-Ins: Stir the diced ham, shredded cheddar cheese, and chopped spinach into the egg mixture.
- Pour and Bake: Pour the egg mixture into the prepared baking sheet, spreading it evenly. Bake in the preheated oven for 23 to 27 minutes, or until the eggs are set and no longer jiggly in the center.
- Cool and Serve: Allow the eggs to cool for a few minutes before slicing them into 12 squares. Garnish with chopped chives, if desired. Serve as-is, or use for breakfast sandwiches, wraps, or pair with toast, avocado, or fresh fruit.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2025
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