This Easy Sheet Pan Eggs make for an easy meal prep recipe! The eggs are perfectly cook in just a few minutes. Use the eggs for breakfast sandwiches, weekend brunch, or breakfast meal prep!

Makes 12 eggs

These Sheet Pan eggs are hands down, the easiest and best way to cook eggs for a small or large crowd!! These eggs make for the best breakfast sandwiches.

What do I need to make these Easy Sheet Pan Eggs?

• 12 large eggs 
• Kosher salt
• Fresh ground black pepper
• Cooking spray
• Baking tray 

 

What can I use these eggs for?! 

• Use to meal prep breakfast sandwiches 
• Inside a breakfast burritos 
• Brunch for a party or group
• On top of a hamburger 
• As a side dish for breakfast-along side bacon, hash browns, or sausages

How do I make these Easy Sheet Pan Eggs?

Preheat oven to 425 degrees.

Spray a baking sheet with non stick cooking spray. 

Crack each egg on the prepared baking sheet- try your best to distribute the yolks evenly across the tray.

Salt and pepper the eggs.

Bake for 6-10 minutes or until the whites don’t jiggle and the yolks reach your preferred doneness. 

( 6 minutes for runny yolks and 8 minutes for the perfect dippy egg or 9-10 minutes for a firmer yolk.) 

Note: the eggs will continue to cook with the residual heat of the baking sheet once they come out of the oven, so pull them out just before they reach your desired doneness.

Use a spatula to cut each portion of eggs.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Ingredients: 

• 12 large eggs 
• Kosher salt
• Fresh ground black pepper

Directions: 

• Preheat oven to 425 degrees.
• Spray a baking sheet with non stick cooking spray. 
• Crack each egg on the prepared baking sheet- try your best to distribute the yolks evenly across the tray.
• Salt and pepper the eggs.
• Bake for 6-10 minutes or until the whites don’t jiggle and the yolks reach your preferred doneness.  ( 6 minutes for runny yolks and 8 minutes for the perfect dippy egg or 9-10 minutes for a firmer yolk.) Note: the eggs will continue to cook with the residual heat of the baking sheet once they come out of the oven, so pull them out just before they reach your desired doneness.
• Use a spatula to cut each portion of eggs and serve immediately and/or store leftovers in an airtight container in the refrigerator for up to 4 days.

Makes 12 eggs

0 Points® per egg

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Author Notes:

• This recipe can be halved, if desired.