It took me awhile to “crack” the code on sheet pan eggs, but here they are: The Best Creamy Sheet Pan Eggs. They are perfect for a no-fuss morning, great for make-ahead meal prep and marvelous in a breakfast sandwich.
I almost didn’t try sheet pan eggs at all after numerous attempts at those obnoxious little muffin cup frittatas! You know what I mean? The ones that look so pretty but have such an off texture? If you’ve had bad experiences with those, don’t let that stand in the way of these sheet pan eggs. These sheet pan eggs are creamy and delicious just like eggs should be.
About The Best Creamy Sheet Pan Eggs:
Sheet pan eggs are drop-dead simple and will be on your table in about 20 minutes. There are three things kinda fussy things that give these sheet pan eggs and edge in texture (even if they aren’t exactly “lookers”) over most sheet pan eggs.
You can fool around with the recipe, but your results might be just a bit off. Maybe they’ll be the Second Best Creamy Sheet Pan Eggs so I’ll leave it up to you whether you want to follow the recipe exactly or cheat a bit.
For the Best Creamy Sheet Pan Eggs:
- Set your oven to low and slow and preheat your pan in the oven, then spray the hot pan liberally with cooking spray.
- Use a blender for your eggs. A little extra hassle to be sure, and you can just whisk vigorously, but the blender is really your best bet.
- Add liquid to your eggs, preferably cream. Milk will work and water might, but the cream is part of the key to getting these creamy.
I tested these eggs over and over before coming to my final recipe. See, I don’t really like compromising on my food – even if a recipe is quick and make ahead, I want it to be good. Really good.
Which is why I have never posted my Muffin Cup Frittatas. They were more like a make ahead and eat it because it was a low carb thing. These you’ll want because they’re good, and you will make because they’re easy, fast & almost no effort.
How Can I Vary The Best Creamy Sheet Pan Eggs?:
That brings me to add-ins for The Best Creamy Sheet Pan Eggs. All kinds of things can be added to the sheet pan eggs, but be wary of adding too much or anything that is at all wet. The eggs just won’t cook through properly and adding more oven time in an attempt to get the eggs right risks tough and weepy eggs.
The layer of egg is thin, so that leaves out anything bulky, but you might try a little finely diced ham like I did here. A little prosciutto, cooked bacon or crumbled sausage would be great.
As far as veggies, after trying a couple options, I chose to put my veggies on the side and serve The Best Creamy Sheet Pan Eggs with salsa or as in the pics, with my Bell Pepper & Tomato Salad. If you’d like, herbs, maybe drier items like chopped olives or green onions are a good option.
I did try cheese, both in and on the eggs. In the end, I used a modest amount of cheese on the eggs. The reason being the cheese layer protects the top of the eggs, if only just a little, from the heat of the oven.
What to do with The Best Creamy Sheet Pan Eggs:
You can serve these eggs right out of the sheet pan for breakfast or brunch. They may not be “lookers” but the taste makes up for them and they’re fast enough, even for a weekday.
I made them, the first time, primarily for breakfast sandwiches. I “frizzled” up some ham in a hot skillet and layered the eggs, ham, and cheese on a nice bun. Take that McDonalds! Never mind that I already had some ham and cheese in these eggs in the photos. Usually, I make them plain for the sandwiches.
For a quick breakfast prep, wrap the breakfast sandwiches in waxed paper, tape them up and freeze. Unwrap & reheat, still frozen, wrapped in a napkin or paper towel, in the microwave. Defrost for one minute then turn over and cook another about 30 to 40 seconds on high. That timing might vary a bit for your microwave.Print
Best Creamy Sheet Pan Eggs
A super simple drop-dead easy way to get eggs on the table! Best of all, they taste great!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 to 12 servings 1x
- 12 eggs
- 2 to 3 tablespoons cream, milk in a pinch
- cooking spray
- 1 cup finely diced ham
- 1 cup (4 ounces) shredded cheese
- salt & pepper to taste
Place a rimmed baking sheet approximately 11 x 17″ in oven on the second rack from the top. Turn oven on to 300°F.
Meanwhile, crack 12 eggs in a blender, add two to three tablespoons cream and salt and pepper to taste. Cover and pulse until well blended.
When the oven is preheated, working quickly, remove the sheet pan and spray generously with cooking spray. Sprinkle with ham, if using. Pour blended eggs over (pulse again in the blender if they have separated). Sprinkle cheese evenly over the top.
Replace sheet pan on the same oven rack. Bake for about 15 minutes, rotating once, very carefully, at about 10 minutes in. Bake, until edges have pulled slightly away from the pan and top is set & is still a little moist, but not wet. Eggs will firm up just a little as they cool a bit but won’t continue to cook very much with residual heat.
Serve hot or cut into squares for breakfast sandwiches.
Different ovens and pan sizes will affect the timing of the eggs. Watch carefully.
I’ll be bringing my Best Creamy Sheet Pan Eggs to Fiesta Friday #221, hosted this week by Jenni of Dragonfly Home Recipes. Stop by and take a peek, and if you’re a blogger, join in. We’d love to have you!
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