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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

GREEN: 2 smartpoints per egg

BLUE/PURPLE: Zero smartpoints per egg

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

GREEN: 2 smartpoints per egg

BLUE/PURPLE: Zero smartpoints per egg

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

    GREEN: 2 smartpoints per egg

    BLUE/PURPLE: Zero smartpoints per egg

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.

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Nutrition Information:

Yield:

12

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

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

Julie David

Monday 16th of August 2021

Any tips for reheating? I have trouble with eggs “exploding” on me in the microwave. Thank you!

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