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Ultimate Sheet Pan Eggs for Meal Prep and Breakfast Sandwiches

A square slice of fluffy sheet pan eggs, featuring visible white cheese curds and topped with fresh green chives.
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Bake a large batch of eggs on a sheet pan for easy breakfast meal prep or to feed a crowd. This recipe works for both oven-cooked scrambled eggs and a simple frittata style, offering quick cleanup and perfect components for breakfast sandwiches.

Ingredients

Scale
  • 18 large eggs
  • 1/2 cup cottage cheese (optional, for high protein)
  • 1/4 cup milk or cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter, melted (or cooking spray)
  • 1/4 cup chopped fresh chives or green onions
  • Optional add-ins: 1/2 cup shredded cheese, 1/2 cup cooked, crumbled bacon, or 1/2 cup diced bell peppers

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard 13×18 inch half sheet pan with parchment paper. This is your simple cleanup hack.
  2. If making scrambled eggs: In a large bowl, whisk the eggs, cottage cheese (if using), milk, salt, and pepper until fully combined and slightly frothy. If you want fluffier baked eggs, whisk vigorously to incorporate air.
  3. If making a frittata style: Lightly grease the parchment paper with melted butter or spray. Whisk eggs, cottage cheese (if using), milk, salt, and pepper. Pour the mixture evenly onto the prepared sheet pan.
  4. Sprinkle any optional add-ins like cheese or vegetables evenly over the egg mixture.
  5. Bake for 15 to 20 minutes. The eggs are done when the center is set and no longer liquid. For scrambled eggs, gently push the edges toward the center halfway through baking to create soft curds.
  6. Remove the pan from the oven. Sprinkle with fresh chives. Let cool for 5 minutes.
  7. For meal prep or sandwiches, carefully lift the parchment paper and slide the entire egg slab onto a cutting board. Slice into squares (about 15 servings).
  8. Store cooled egg squares in an airtight container in the refrigerator for up to 4 days.

Notes

  • For a high-protein version, use the cottage cheese as directed. For an even creamier texture, blend the eggs and cottage cheese in a blender before pouring onto the pan.
  • If you prefer whole, unbroken yolks (like a baked frittata), gently crack the eggs directly onto the greased parchment paper, spacing them evenly, and bake for 12-15 minutes until whites are set.
  • These egg squares are excellent for quick breakfast sandwiches on English muffins or rolls.

Nutrition

Find it online: https://hearthbite.com/sheet-pan-eggs-meal-prep-breakfast-sandwiches/