RECIPE: Sheet Pan Eggs

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Photo courtesy of Kim Galeaz

16 large eggs*

3 tablespoons whole milk

Salt and pepper to taste

½ to 1 cup favorite shredded cheese


Heat oven to 300°F. Lightly butter a rimmed 18×13-inch baking sheet. Whisk eggs with milk, salt and pepper in a large glass bowl until thoroughly blended. Pour into buttered pan and sprinkle with shredded cheese. Bake until the eggs are just set, about 15 to 18 minutes. Cut into squares or rectangles and serve immediately. Enjoy plain, or use for sandwiches, salads, wraps.

*You can add the cheese TO the whisked egg mixture if you want instead of putting on top. You can even add about 1 cup of any favorite add-in, like spinach, onion, chive, finely diced ham, bacon, chorizo, etc. to this egg mixture and then bake. Be creative!

Makes about 6 to 8 servings.


Recipe created by culinary nutritionist & dietitian Kim Galeaz, RDN CD

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.