Sheet-pan baked eggs are a great meal prep idea. Use them as a sandwich filling or eat them plain for a quick meal.
We’ve finally gotten back into the swing of the Back-to-School season. But making sure everyone’s on the same schedule again can take a while. Nothing hurts a morning routine more than having to 1. make breakfast and then 2. wait for the slow eater(s). Meal prep baked eggs are the solution to both problems. The eggs are baked on a sheet pan making them perfect to portion for easy transportation.
How to Serve Meal Prep Baked Eggs
The best way to serve these besides au naturale is on delicious breakfast sandwiches. English muffins, biscuits, toast, even fresh bread can make a great sandwich using these baked eggs.
Classic Flaky Southern Biscuits– I’ll have to admit that I’m most partial to this recipe. It’s one of the most popular recipes on the blog and for good reason. They are so flaky and buttery. Just perfect for serving the baked eggs and nothing else. (Get the recipe HERE)
Homemade English Muffins– This recipe is so simple. I could not believe how easy it was. And the reward of minimal effort? Tons of nooks and cranny goodness! Serve the baked eggs with sausage and cheese and you will never visit another drive-through. (Get the recipe HERE)
Keto Everything Bagels Recipe– I can’t forget about my low carb friends. Cloud bread is a lightly textured alternative to wheat bread. It’s firm enough to hold sandwich ingredients and at the same time soft enough to get that bread feel. (Get the recipe HERE)
All of these make-ahead sandwiches that can be wrapped and frozen; perfect for an on-the-go meal.
How to Prepare Sheet-Pan Baked Eggs
You will need a rimmed sheet pan like a jelly roll pan. I used a 9 x 13 sheet pan and 8 eggs for this recipe but you will need a pan large enough to fit the number of eggs that you choose. A sheet pan 18 x 13 will hold a dozen and a half eggs. Eight eggs were enough to make 6 breakfast sandwiches.
Crack your desired amount of eggs into a mixing bowl with milk and a little salt and pepper. Whisk until fluffy. Grease the pan with oil or butter. Pour the egg mixture on to the sprayed pan and bake them at 350 degrees for 10-15 minutes or until the eggs are fully set in the middle.
Let them cool for about 10 minutes before cutting them evenly, into 6-8 portions (or more if making a larger pan) depending on how I plan to serve them.
The sandwiches can be stored in an airtight container for refrigeration or double wrapped in wax paper and foil for freezing.
- 8 eggs
- 1/4 c whole milk
- salt and pepper to taste
- cooking spray
- Crack the eggs into a mixing bowl with milk and a little salt and pepper. Whisk until fluffy.
- Grease the pan with oil or butter. Pour the egg mixture on to the sprayed pan and bake them at 350 degrees for 10-15 minutes or until the eggs are fully set in the middle. Let them cool for about 10 minutes before cutting them even serving portions.