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Easy Sheet Pan Eggs

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!

Servings: 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.

Servings: Makes 12 eggs

0- 2 PersonalPoints™ per egg*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan? 

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. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*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. 
Yield: 12

Easy Sheet Pan Eggs

Easy Sheet Pan Eggs

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

Author: thepounddropper.com

Prep Time 3 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 13 minutes

Ingredients

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

Instructions

    1. Preheat oven to 425 degrees.
    2. Spray a baking sheet with non stick cooking spray. 
    3. Crack each egg on the prepared baking sheet- try your best to distribute the yolks evenly across the tray.
    4. Salt and pepper the eggs.
    5. 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.) 
    6. 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.

    Servings: Makes 12 eggs

    0- 2 PersonalPoints™ per egg*

    *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

  • 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.
  • Smartpoints: GREEN: 2 smartpoints per egg BLUE/PURPLE: Zero smartpoints per egg

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Nutrition Information:

Yield:

12

Amount Per Serving: Calories: 70Total Fat: 5gSaturated Fat: 2gCholesterol: 185mgSodium: 160mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 6g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information are estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list. To accurately calculate the Personal Point value on a recipe you will need to enter the ingredients in the WW app recipe builder by going to the top bar in your WW App and selecting “My Foods” then when you are in my foods select “Recipes” then click “Create” in top corner, this is where you will build the recipe, give it a name, select how many servings it makes and then add all ingredients. This will give you the Personal Point value for the recipe.

Wendy

Friday 22nd of October 2021

Do you think this would work for scrambled eggs for sandwiches/breakfast muffins?

Lindsay Kehl

Sunday 24th of October 2021

Hi Wendy

Yes, that would just as well. ENJOY

John

Friday 10th of September 2021

We tried this fried egg in the oven recipe last weekend while out camping. Our egg whites turned out a bit rubbery, is this normal? They were still good just a little rubbery. But what a way to serve a bunch of people at once.

Lindsay Kehl

Tuesday 14th of September 2021

HI John

That could have been caused by over-cooking. Next time reduce the cooking time by 1-2 minutes! They will still set up after they are removed from the oven! Glad to hear they were a hit at your camp out!

Thanks

Heather

Tuesday 17th of August 2021

Is that a silicone baking sheet underneath? Or a special baking tray you use?

Lindsay Kehl

Tuesday 17th of August 2021

HI Heather,

No, this pan doesn't have a baking sheet under it, it's just how the baking sheet is made. You can check it out using this link: https://www.amazon.com/dp/B08KY1FHTS/?ref=exp_wwpounddropper_dp_vv_mw

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