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These Sheet Pan Eggs are a breakfast meal prep dream come true! They combine with your favorite veggies, cheeses, and breakfast meats to create a hearty egg frittata.
Enjoy as-is, with your favorite breakfast side dishes, meal prep, or make into freezer breakfast sandwiches, which is my favorite way to use this egg bale!
Sheet Pan Breakfast Frittata
These Sheet Pan Eggs have to be one of my favorite new ways to make eggs for breakfast! My family loves all different variations, and it couldn’t be easier to prepare.
This recipe is essentially a frittata that is baked on a sheet pan with any veggies, meats, and/or cheeses.
The eggs are baked into a thinner sheet compared to classic frittata, making them perfect for serving a crowd or for meal prepping.
Cut this breakfast frittata into squares and layer it in an airtight container OR add it to freezer breakfast sandwiches (highly recommended!).
Ingredients Needed
- Eggs – You’ll need 12 large eggs to fill the whole sheet pan.
- Milk – I use non-dairy milk, but any milk will work.
- Spices – We add simple versatile flavor with salt, black pepper, and garlic powder or granules.
- Cheese – Cheese is completely optional but is always a delicious addition! Try the egg bake with shredded cheddar, mozzarella, feta, or goat cheese, really – you name it.
- Meat/Veggies – You can use any combination of meat and veggies you love! Try cooked and crumbled bacon, diced ham, breakfast sausage, sliced onion, broccoli florets, spinach, grape tomatoes, bell peppers, mushrooms, and the list goes on. Whatever you use, you will need a total of 3 cups. See note about pre-cooking!
Veggie Tip!
Be sure that you’re pre-cooking veggies before adding them to the egg mixture. This helps rid them of excess water so you don’t end up with a watery frittata. The only veggie you won’t want to pre-cook is the spinach!
How to Make a Frittata on a Sheet Pan (it’s easy!)
- Make the egg mix: In a large bowl, whisk together the eggs, milk, garlic granules, salt, and pepper. Pre-cook the meat and veggies of your choice, chop them into smaller pieces, then mix them into the egg.
- Bake: Grab a rimmed baking sheet, grease well with oil, then line with parchment paper, being sure to press out any air bubbles. Add a layer of cooking spray on top of the parchment paper, then pour the egg mixture into the baking sheet. Bake at 350ºF until a knife inserted into the center comes out clean.
- Cool and serve as desired: Once the eggs are set and slightly puffy, remove them from the oven, cool them for a few minutes, then slice and serve, store, or make into freezer breakfast sandwiches.
Making Breakfast Sandwiches?
These sheet pan eggs are perfect when cut into squares and layered into my favorite freezer breakfast sandwiches. If you’re making sandwiches, you have a couple of options for the meat and cheese:
- Add them to the baked eggs directly so it’s ready to go for sandwiches. This would allow you to get further ahead on meal prep.
- Skip the cheese and meat in the vegetable frittata and add them to your sandwiches separately later on! This allows everyone you’re serving to customize their sandwiches with their meats and cheeses.
What Kind of Pan is Best for Frittata?
While that depends on the recipe and the amount of eggs you’re cooking, this recipe calls for a quarter-rimmed sheet pan (13x9x1). This creates thin slices that are perfect for eating on their own, but also just the right size and thickness to add to breakfast sandwiches!
What Temperature Do You Bake Eggs?
I find 350ºF to be the perfect temperature for these sheet pan eggs. It’s high enough heat that the eggs get nice and fluffy, but not so hot that the top and edges burn before the center is cooked through.
How Do You Make Frittata Not Rubbery?
Don’t over-cook it! The main culprit for rubbery eggs is simply that they were cooked too long. Be sure to check the frittata early so as not to over-bake it.
How Do You Know When Eggs Are Set in the Oven?
This sheet pan breakfast frittata needs right around 20 minutes in the oven, but the total time can depend on your specific oven. To check for doneness, give the sheet pan a little shake. If the center is still jiggly, then they need a little more time.
Alternatively, insert a knife into the very center of the eggs. If it comes out clean, then they’re ready to go!
Want to add Seasonal Vegetables?
- Winter: Roasted sweet potatoes, broccoli, red onion, beets, brussels sprouts, kale
- Spring: Roasted asparagus, spinach, onion, roasted potatoes, lemon zest, roasted carrots, cheddar cheese
- Summer: Roasted cherry tomatoes, onion, squash, zucchini, spinach, bell peppers, goat cheese
- Fall: Roasted squash, onion, olives, crumbled feta, spinach, potatoes…
Serving Suggestions
As I’ve mentioned, I love to meal prep and use this breakfast frittata to make my freezer breakfast sandwiches! It’s the perfect way to batch a delicious and hearty breakfast to keep on hand for busy mornings. Check out the post here for more details!
If you’re serving this frittata on its own and not as a sandwich, it’s delicious paired with any of your favorite breakfast recipes:
- Air Fryer Home Fries
- Bacon: Air Fryer Bacon or Bacon in the Oven
- Apple Sage Breakfast Sausage
- Biscuits and Gravy
- Cauliflower Hash Browns
- Jalapeño Cheddar Cornbread Muffins
- Diner-Style French Toast
- Winter Fruit Salad
Tips and Notes
- Grease, line, then grease again. Before you add the eggs to the pan, I recommend greasing it well-using avocado oil or olive oil, lining it firmly with parchment paper, then greasing it another time with a layer of cooking spray. These extra steps are so worth it with how easily they come off of the pan after baking.
- Pre-cook the veggies. Veggies release water as they cook. Neglecting to pre-cook the veggies could result in a watery frittata. You can sauté or roast!
- Move with care. Be super careful when you’re transferring the sheet pan with eggs to the oven. It can be easy to spill the running eggs over the edges if you’re not cautious.
How to Store
To store leftover breakfast frittata, let it cool completely, then store it for up to 5 days in the fridge or, for longer storage, in the freezer. To prevent sticking, be sure to separate layers with parchment paper.
To reheat, warm in the oven, on low on the stove, or in the microwave!
More Egg Meal Prep Recipes You’ll Love
- Freezer Breakfast Burritos
- Perfect Scrambled Eggs
- Tex Mex Egg Muffins Cups
- Spring Veggie Quiche
- Breakfast Prep Baked Egg Cups
- Bacon and Sweet Potato Frittata
Sheet Pan Frittata
Ingredients
- 12 eggs
- 1/2 cup milk I use non-dairy
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder or granules
- 1/2-1 cup cheese optional
- 3 cups veggies/cooked breakfast meat your choice! (see note)
Instructions
- Heat oven to 350°F. Rub a quarter rimmed sheet pan (13 x 9 x 1 inches) with avocado oil or olive oil (don’t forget the sides). Next, line with parchment paper and press out any bubbles. Spray again with cooking spray (I use avocado oil spray with no added ingredients).
- In a large bowl whisk together eggs, milk, garlic granules, salt and pepper.
- If adding veggies or breakfast meat, pre-cook meats and roast veggies, then combine any well-chopped ingredients into your egg mixture, and whisk until combined.
- Pour the mixture into the prepared baking sheet pan and carefully transfer to the oven.
- Bake for 15 minutes, or until the eggs are a bit puffy and well set (15-20 minutes depending on your oven!). Remove from oven and serve with any additional toppings you like. A knife inserted in the center should come out clean. Let sit and cool before slicing and serving.
Notes
- Breakfast Meats. You can use any combination of meat and veggies you love! Try cooked and crumbled bacon, diced ham, or breakfast sausage.
- Veggie Tip! I love using sliced onion, broccoli florets, spinach, grape tomatoes, bell peppers, mushrooms, and the list goes on. Whatever you use, you will need a total of 3 cups. Be sure that you’re pre-cooking veggies before adding them to the egg mixture. This helps rid them of excess water so you don’t end up with a watery frittata. The only veggie you won’t want to pre-cook is the spinach!
- Grease, line, then grease again. Before you add the eggs to the pan, I recommend greasing it well using avocado oil or olive oil, lining it firmly with parchment paper, then greasing it another time with a layer of cooking spray. These extra steps are so worth it with how easily they come off of the pan after baking.
- Move with care. Be super careful when you’re transferring the sheet pan with eggs to the oven. It can be easy to spill the running eggs over the edges if you’re not cautious.
