This easy sheet pan eggs recipe is an excellent meal prep option for the work week and a much healthier alternative to the standard American high-carb high-sugar breakfast.
Sheet pan eggs are perfect for hectic mornings or squeezing in a quick lunch during the day. Just warm them in the microwave for 30 seconds and they're ready to go.
This recipe is also great for a weekend brunch with family or friends.
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Health Benefits of Sheet Pan Eggs
Sheet pan eggs are a great way to increase your daily protein intake. This recipe contains 7 grams of protein per slice. You can also add a variety of shredded or cubed meat to the recipe if you want more protein (see Variations below).
This recipe works for breakfast, lunch, or dinner, but I recommend making it for breakfast to replace a typically high-sugar, high-carb meal.
Ingredients
While you can mix and match a variety of ingredients to make sheet pan eggs, this recipe was inspired by my vacation in Greece, where amazing dishes are made with the simplest ingredients.
- Large eggs - I recommend organic pasture-raised eggs for optimal nutrition.
- Onion powder and garlic power - choose a high-quality brand for more health benefits.
- Salt - I used Kosher salt, but regular table salt is fine.
- Ground black pepper - fresh ground black pepper adds the most flavor.
- Sun-dried tomatoes - find ones in a glass jar where the tomatoes have good color.
- Kalamata olives - choose pitted ones to save yourself some time.
- Crumbled feta cheese - plain or Mediterranean flavor works best.
- Fresh basil leaves - look for a bunch with large and vibrant green leaves.
See recipe card for quantities.
Instructions
Have you ever tried making meal-prep egg recipes in a muffin pan and felt it was too time-consuming? If so, you'll love using a rimmed sheet pan to make the process much faster!
Before you begin, set the oven rack to the middle position, then preheat the oven to 350℉.
Step 1: Use a rimmed ceramic non-stick baking sheet. Alternatively, you can use avocado oil or olive oil to grease an aluminum rimmed baking sheet.
Step 2: Crack the eggs into a large mixing bowl, then add the onion powder, garlic powder, salt, and black pepper.
Step 3: Using a balloon whisk, combine the egg mixture, then set aside.
Step 4: Rough chop the olives, basil, and sun-dried tomatoes.
Step 5: On the prepared baking sheet, spread the sun-dried tomatoes, olives, basil, and ¼ cup crumbled feta cheese
into an even layer.
Step 6: Pour the egg mixture
onto the baking sheet and place it in the preheated oven. Bake for 20 minutes, or until eggs are set.
Step 7: Garnish the eggs with the remaining feta cheese. Cut into 16 slices (4x4) and serve immediately.
For meal-prep, allow the eggs to cool to room temperature before storing in the refrigerator or freezer.
I hope you enjoy making these simple Greek-inspired baked eggs for yourself, the whole family, or a large crowd!
Variations
Once you learn the technique of making sheet pan eggs, you can try many other flavor combinations. For a balanced meal, I generally pick a cooked protein, crumbled or shredded cheese, and a vegetable option.
Here are some simple alternatives:
- Shredded cheddar cheese, green onions, and crumbled bacon. If you like it spicy, add some hot sauce.
- Chopped spinach, crumbled feta cheese, and torn pieces of sliced ham.
- Prosciutto, crumbled goat cheese, and fresh rosemary.
- Smoked salmon pieces with fresh dill, topped with a dollop of sour cream.
- Ground or thin sliced Italian sausage with green or red bell peppers, sliced mushrooms, and mozzarella cheese.
- Shredded chicken, fresh oregano, shredded cheddar cheese, topped with some salsa.
- Shredded pork with cilantro, corn, and shredded cheddar cheese.
- Vegetarian option - cherry tomatoes (or grape tomatoes) with red onion, olives, spinach and crumbled feta cheese.
Easy breakfast sandwich options:
- Toasted gluten-free English muffins with butter or sour cream is a delicious addition.
- Regular gluten-free sandwich bread works well toasted or untoasted.
Equipment
- A rimmed baking sheet (half sheet pan) is essential for this recipe. Using a ceramic non-stick version makes clean-up frustration-free.
- For ease of pouring the egg mixture onto the baking sheet, use a large mixing bowl with a pour spout.
- To whip up the egg mixture quickly, use a large balloon whisk.
Storage Options
Sheet pan eggs can be refrigerated in an airtight container for up to 7 days or stored in the freezer for up to 3 months.
I recommend storing food in glass containers, when possible, as food can absorb toxins and chemicals from plastics.
Reheating
- If stored in the freezer, first defrost sheet pan eggs overnight.
- To reheat, place the slices in a single layer on a plate, then microwave for about 30 seconds.
Top Tips
Avoid lining the sheet pan with parchment paper or a silicone baking mat. The egg mixture will leak onto the pan and become difficult to clean.
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