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If you’re looking for simple and moist eggs to make for breakfast sandwiches without the fuss of a water bath, look no further.
I especially love them with my chewy English muffins made with fresh milled flour.
They’re rich in flavor, tender, and stay creamy, which is perfect for reheating in sandwiches!
Sheet pan eggs are so simple and the only way I make eggs in large batches for freezer sandwiches. There’s no scrambling involved, extra pans, or fussy cooking techniques. It all goes into one pan and bakes.
About This Sheet Pan Eggs Recipe
These are not your rubbery eggs and keep well in the freezer or fridge for make ahead breakfast ideas. You don’t even need a mixing bowl, but I use one just to catch any egg shells!
I got this recipe from a busy Mennonite mom who does food ministry in her local town. She cooks A LOT, I’m talking full size, table pans of food.
Needless to say, we somehow got into the conversion of foods we like to make to feed our large families. You know the recipes, that feed the family from a day to day basis…
Well, she mentioned these sheet pan eggs and how she takes two dozen eggs and just blends it with a pack of cream cheese. She also happens to have a house full of boys so you could imagine the amounts of food she prepares.
Sheet Pan Eggs For Breakfast Sandwiches
I was drawn to the ease of this recipe and had to try it out for myself, only with homemade English muffins. If you make your own breads, you will know why easy recipes are essential for a home cook.
So, I took the eggs, added a block of cream cheese straight from the fridge, and turned on my blender… It was whipped in seconds.
In went the egg batter into the sheet pan and it baked less than 15 minutes (another key for non-rubbery eggs)! I’m telling you I was one happy lady wrapping about two dozen breakfast sandwiches in foil for freezer meals to come! It doesn’t get any better!
I thought that this was the best egg for a breakfast sandwich!
Variations
It is truly a versatile dish! My friend said she sprinkles cooked bacon or sausage over the egg batter for a complete breakfast. And I find that to be so much easier than to assemble the sandwich ingredients separately!
It’s like getting two things done at once, all in a single sheet pan! Add any one of these toppings to the egg batter before baking.
- Bacon- bake a sheet pan of bacon (1 pound) until crisp and it to the
- Breakfast Sausage- add 5 to 8 ounces of cooked and crumbled sausage to this recipe. You want the eggs to stand out.
- Cheese- if you would rather not use American cheese slices, shred a block of your favorite cheese over the eggs! Cheddar is a favorite!
- Sautéed onions and bell peppers- is a delicious way to get veggies into your eggs.
- Sage- or freshly cracked black pepper add great flavor to eggs. Sprinkle it over the top for savory flavor.
Mise En PlaceEverything you need! :
Equipment Needed:
- Large Sheet Pan (18×13)
- Blender
- Mixing bowl (to catch any egg shells)
Ingredients:
- Two dozen eggs (AA grade eggs).
- One pack of cream cheese (I used Philadelphia brand).
- Salt if not using any salty additions like bacon or sausage. I tend to omit it if I’m using bacon or breakfast sausage.
If you do not own a high speed blender, use an immersion hand blender. I do not recommend using a hand mixer or whisk as it can leave clumps of cream cheese in the egg batter.
How To Make Sheet Pan Eggs like a Pro:
- Preheat the oven to 425°F (218°C). Line a large 18×13 sheet pan with parchment paper and pour the eggs in.
- Crack open all the eggs into a mixing bowl to ensure that no shells fall into the eggs.
- Transfer the eggs into a heavy duty blender. Make sure it’s no smaller than a 64-ounce container.
- Add the cream cheese and blend over high speed for 15-20 seconds or until the cream cheese is smooth. Don’t over blend the eggs it will get too foamy. (See tip below).
- Pour the eggs into the prepared pan. Bake for 12-15 minutes. Don’t over bake or the eggs.
- Cool and slice into squares. Enjoy!
Tips & Tricks From a Chef
- The key to these eggs velvety, tender texture is cream cheese.
- Blending the cream cheese into the eggs binds the proteins, making the eggs smoother and airer.
- Preheat the oven to a high temperature of 425°F. I find that the eggs cook more evenly, quicker, and don’t dry out.
- Over-beating the eggs causes the air bubbles to collapse when baking. The proteins also expel water, and the foam ends up weeping liquid, resulting in a less fluffy product.
- Bake sheet pan eggs in the middle rack of the oven for even cooking.
- You can lightly grease the parchment pan, but these will turn out well on plain parchment paper. Use foil if you don’t have that.
- Cool the eggs down before cutting into squares. You want them to retain their shape.
Trouble Shooting
It is normal for the top to form a thin skin, the inside will still be very moist and velvety.
Storing & Reheating Sheet Pan Eggs
Refrigerating: If you’re not using these right away, cut the sheet pan eggs in half and stack them between parchment paper in the pan. Doubled wrap it in plastic wrap and keep refrigerated for up to 2 days.
Freezing in Sandwiches: I’ve only ever froze these sheet pan eggs for sandwiches, which I recommend. Simply place each square of eggs into English muffin bread or bagels. Top with a slice of your favorite cheese and wrap each sandwich with aluminum foil. Then freeze up to 6 months. I’ll place all the wrapped sandwiches in a jumbo freezer bag.
Reheating: To eat sheet pan eggs plain, place a square on a plate and microwave it on 50% power for a couple minutes (or 30 to 45 seconds on high power). To reheat frozen egg sandwiches, unwrap each sandwich and heat on defrost mode until thawed. Then microwave on high for 30 seconds.
These eggs stay just as creamy, moist, and fresh. It will be such a rewarding and satisfying breakfast! -Chef Alyona
Plastic Wrap vs Foil: use plastic wrap if you are planning to microwave the sandwiches and foil if you are planning to reheat them in the oven.
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Sheet Pan Eggs
Equipment
- 1 heavy-duty blender, (64-ounce capacity)
Ingredients
- 24 eggs
- 8 oz cream cheese
- 2 tsp salt, (if not using bacon or sausage)
Instructions
- Preheat the oven to 425°F (218°C). Line a sheet pan with parchment paper and set aside.
- Crack two dozen eggs into a medium mixing bowl first, to catch any egg shells. Transfer all the eggs into a blender (at least 64-ounce capacity). Add 8 oz of cream cheese (cold) and blend for 15-20 seconds until the cheese is smooth.
- Pour the eggs over the prepared pan and bake in the oven for 12-15 minutes. Cool before slicing into squares. Makes about 24 squares.
Notes
- Dairy-Free Option: omit the cream cheese and beat 1 cup of cold water with the eggs. These sheet pan eggs will still be as moist with water.
- Serving size: each square is about two eggs per serving.
- Over-beating the eggs causes the air bubbles to collapse when baking. The proteins also expel water, and the foam ends up weeping liquid, resulting in a less fluffy product.
- It is normal for the top layer of the eggs to fluff up during baking. They will deflate and still be moist inside.
- Omit the salt if using salted meats. I sprinkled 5 ounces of crumbled and cooked breakfast sausage over the eggs before baking. You could also add 12 oz of cooked bacon, crumbled.
- Freezing in Sandwiches: Cut eggs into 24 squares. Place each square into an English muffin or bagels. Top with a slice of your favorite cheese and wrap each sandwich with aluminum foil. Then freeze up to 6 months. Place all the wrapped sandwiches in a jumbo freezer bag for easier handling.
- Plastic Wrap vs Foil: use plastic wrap if you are planning to microwave the sandwiches and foil if you are planning to reheat them in the oven.
- Reheating: To reheat frozen egg sandwiches, place thawed sandwiches onto a sheet pan wrapped in foil. Bake in the oven at 350°F for 20 minutes.
- Refrigerating: If you’re not using these right away, cut the sheet pan eggs in half and stack them between parchment paper in the pan. Doubled wrap it in plastic wrap and keep refrigerated for up to 2 days.
- Use a solid pan if you don’t want ridges in your eggs. I used a USA sheet pan and had lines on the bottom (the smoothest side of the eggs). It really doesn’t make a difference but I thought I’d note it incase you want a better presentation.
Nutrition (per serving)
Tried this recipe?
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