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.

Sliced Greek-inspired sheet pan eggs on a plate next to more slices on a baking sheet.

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
Ingredients
Instructions
Variations
Equipment
Storage Options
Reheating
Top Tips
Recipe

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℉.

Ceramic non-stick sheet pan placed on the counter for use.

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.

Cracked eggs in a white bowl with onion powder, garlic powder, salt, and pepper.

Step 2: Crack the eggs into a large mixing bowl, then add the onion powder, garlic powder, salt, and black pepper.

Cracked eggs in a white bowl with seasonings whisked together.

Step 3: Using a balloon whisk, combine the egg mixture, then set aside.

Chopped kalamata olives, sundried tomatoes, and basil on a cutting board, next to a chef's knife.

Step 4: Rough chop the olives, basil, and sun-dried tomatoes.

Chopped olives, sundried tomatoes, and basil evenly spread on a baking sheet with crumbled feta cheese.

Step 5: On the prepared baking sheet, spread the sun-dried tomatoes, olives, basil, and ¼ cup crumbled feta cheese
into an even layer.

All recipe ingredients evenly spread on a baking sheet, with whisked eggs poured in.

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.

Sheet pan eggs sliced into 16 portions on a baking sheet.

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.

Five slices of sheet pan eggs on a green plate with fork, next to the baking sheet.

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.

Sliced sheet pan eggs transferred to a glass storage container next to the storage lid.

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.

Greek-Inspired Sheet Pan Eggs