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Fluffy & Customizable Sheet Pan Eggs for Meal Prep

Close-up of fluffy, golden-brown squares of sheet pan eggs served on a white plate.
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Cook a large batch of fluffy eggs easily on one sheet pan for quick breakfasts or sandwiches with minimal cleanup.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup milk or cottage cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter, melted
  • Optional additions: 1 cup chopped vegetables (spinach, peppers), 1/2 cup shredded cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard half-sheet pan (about 18×13 inches) with parchment paper, letting the edges hang over for easy removal.
  2. In a large bowl, whisk together the eggs, milk or cottage cheese, salt, and pepper until well combined and slightly frothy.
  3. If using, stir in your chopped vegetables.
  4. Pour the egg mixture evenly onto the prepared sheet pan. Drizzle the melted butter over the top.
  5. If using cheese, sprinkle it evenly over the surface now.
  6. Bake for 15 to 20 minutes, or until the eggs are set in the center and slightly puffed. The time depends on your oven and desired fluffiness.
  7. Remove from the oven. Let it cool for 5 minutes before lifting the entire egg sheet out using the parchment paper handles.
  8. Cut the egg sheet into squares or rectangles suitable for your breakfast sandwiches or serving size.

Notes

  • For high-protein eggs, use cottage cheese instead of milk. Blend the cottage cheese first for a smoother texture.
  • If you want thicker eggs, use a smaller sheet pan or line a 9×13 inch baking dish instead. Adjust baking time accordingly.
  • This recipe is great for making ahead. Store cooled egg portions in an airtight container in the refrigerator for up to 4 days.

Nutrition

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