Sheet Pan Eggs
Serves 16
10 mins prep
12 mins cook
22 mins total
These Sheet Pan Eggs have that iconic breakfast sandwich texture and are the easiest way to prep a lot of eggs at one time! They're the perfect eggs for breakfast sandwiches, crunchwraps, or enjoying plain for a quick breakfast!
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Generously grease a half sheet pan with olive oil or cooking spray.
Crack 16 large eggs directly onto the pan.
Add 1 tablespoon milk and gently mix using a fork to break apart the egg yolks and egg whites. I like to keep some of the yolks and whites visibly separated but you can fully scramble if you prefer. Top with salt & black pepper.
Bake at 350°F for 12-14 minutes. Once cool, slice into individual slices with a sharp knife or pizza cutter and use for breakfast sandwiches, crunchwraps or enjoy plain!