Best Sheet Pan Eggs Recipes

SHEET-PAN EGGS AND BACON BREAKFAST

Steps:

• Preheat oven to 400°. Place bacon in a single layer in a 15x10x1-in. baking sheet. Bake until partially cooked but not crisp, about 10 minutes. Remove to paper towels to drain. When cool enough to handle, chop bacon; set aside., In a large bowl, combine potatoes and seasonings; spread evenly into drippings in pan. Bake until golden brown, 25-30 minutes., Sprinkle with cheeses. With the back of a spoon, make 8 wells in potato mixture. Break an egg in each well; sprinkle with pepper and reserved bacon. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-14 minutes. Sprinkle with green onions.

SHEET PAN VEGETABLE HASH WITH EGGS

Steps:

• Preheat oven to 425°F. Pulse cauliflower in a food processor until finely chopped (you should have about 4 cups). Transfer to a rimmed baking sheet. Repeat with broccoli and transfer to baking sheet. Add bell pepper and red onion and drizzle with olive oil; toss until well combined. Season with salt and pepper; spread in an even layer and roast, stirring once, until golden around edges, 25 to 30 minutes.
• Remove sheet from oven; stir in baby spinach. Make 6 small wells in mixture with the back of a spoon. Crack an egg into each well and bake until whites are just set, about 5 minutes. Season eggs with salt and pepper and serve immediately.

TIME SAVING SHEET-PAN EGGS RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C).
• In a bowl, whisk together the eggs and milk until smooth.
• Pour the eggs onto a greased sheet pan and sprinkle in your favorite toppings.
• Bake for 15 minutes or until the eggs are cooked through.
• Slice the omelette and serve immediately or put into a storage container and freeze for up to 1 month.
• Enjoy!

SHEET PAN EGGS

Steps:

• Preheat the oven to 425 degrees F. Generously coat a quarter-sheet pan with oil and place in the oven to heat for 15 minutes.
• Crack the eggs carefully into a pitcher. Remove the sheet pan from the oven and, working quickly, gently pour the eggs into the pan. Sprinkle with salt and pepper and carefully return to the oven. Bake until the egg whites are just set but the yolks are still runny, about 5 minutes, or to the desired degree of doneness.

SHEET-PAN EGGS

Steps:

• Preheat oven to 350°F. Grease an 18x13" rimmed baking sheet with butter or spray. Blend eggs, milk, salt, and pepper in a blender until well combined.
• Place prepared baking sheet on oven rack and carefully pour in egg mixture. Bake until just set in the middle, 12-14 minutes.
• Let cool slightly, then cut into 18-20 squares.
• Do Ahead
• Eggs can be made 3 days ahead. Slice, transfer to an airtight container, and chill. Warm slightly in a toaster oven or microwave before serving, if desired.

SHEET PAN EGGS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a sheet pan well.
• Whisk eggs and milk together in a large bowl. Add 'mix ins'. Pour mixture onto the sheet pan. Dot with little piles of Cheddar cheese.
• Bake until eggs are just set, about 15 minutes. They will continue to cook a little more once out of the oven - leave them in too long and you will get rubbery eggs. Slice eggs into squares and serve.

SHEET PAN PESTO EGGS

Steps:

• Preheat the oven to 425 degrees F.
• Spread the pine nuts in an even layer on a quarter sheet pan (9-by-13-inches) and bake until golden, 2 to 3 minutes. Transfer immediately to a small plate.
• Pour 1/4 cup of oil onto the same sheet pan. Place the bread in an even layer on top and brush the top of each slice with 1 tablespoon of oil and season with 1/4 teaspoon of salt and a few grinds of pepper. Bake until the bread is toasted and golden brown, about 10 minutes. Transfer the bread to a platter or 4 plates and reserve the sheet pan.
• Meanwhile, pour the remaining 1/2 cup of oil into a blender along with the basil, Parmesan, toasted pine nuts, lemon juice, garlic, 1/4 teaspoon of salt and a few grinds of pepper. Blend until smooth.
• Pour the pesto on the same sheet pan and use a spoon to spread it out evenly. Carefully crack the eggs into a pitcher or large liquid measuring cup. Gently pour the eggs on top of the pesto on the sheet pan. Bake until the whites are just set and the yolks are still runny, 6 to 8 minutes, or until the desired doneness.
• Use a spatula to top each slice of bread with 2 eggs (making sure to scoop up that pesto!). Top the eggs with the avocado and tomatoes. Drizzle with the chili crisp or sprinkle with the red pepper flakes. Drizzle with honey and serve.

SHEET PAN HASH BROWNS & EGGS

Steps:

• Heat oven to 450°F.
• Melt butter with canola oil on a half sheet pan in oven 1 minute or until melted.
• Add hash browns, onions, peppers, garlic salt, salt, and pepper; stir to combine.
• Spread mixture evenly over pan.
• Bake 15 minutes; stir. Bake an additional 15 minutes.
• Add kale; stir. Bake 5 minutes. Reduce oven to 400°F.
• Stir in 1/2 cup cheese to hashbrown mixture.
• Form 4 mounds with hash brown mixture. Create an indentation in each mound with back of large spoon.
• Crack 1 egg into each nest; sprinkle remaining cheese evenly over eggs.
• Bake 10-15 minutes or until eggs are desired doneness. Serve immediately.

TIME SAVING SHEET-PAN EGGS RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C).
• In a bowl, whisk together the eggs and milk until smooth.
• Pour the eggs onto a greased sheet pan and sprinkle in your favorite toppings.
• Bake for 15 minutes or until the eggs are cooked through.
• Slice the omelette and serve immediately or put into a storage container and freeze for up to 1 month.
• Enjoy!