Sheet Pan Eggs
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Sheet Pan Eggs have become my favorite way to enjoy a cozy, homemade meal without any fuss. The egg bakes beautifully on top of the bacon, right in the center of buttery toast, giving you the right balance between soft and crisp in every bite. With a simple prep before baking, they come together perfectly straight from the oven.
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When I plan a weekend brunch or want something ready for meal prep, this simple sheet pan recipe makes everything easier. It’s hearty enough to fill you up, easy to store, and reheats nicely when mornings get busy. It’s become the kind of make-ahead breakfast I can count on, no matter the day.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sheet Pan Eggs with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple steps, you’ll find that making Sheet Pan Eggs is the easiest way to pull together the most rewarding breakfast.
Prepare the Baking Sheet
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper so nothing sticks and cleanup stays easy.
I always keep a box of precut parchment sheets in my drawer to avoid scrubbing later. If you prefer, you can also spray the pan directly with nonstick cooking spray like this to help avoid any sticky mess.
Butter and Cut the Bread
Spread softened butter on both sides of each bread slice for a rich, golden brown crust that crisps up beautifully as they toast. A butter spreader like this one makes this part quick and smooth without tearing the bread.
Using a 3-inch biscuit cutter or the rim of a glass, cut a round hole right in the center. This will hold your egg later, giving that classic “egg in a hole” look once baked.
Don’t throw away those little bread circles; they make great dippers for the yolk or mini toasts, too.
Assemble the Bread
Arrange the bread slices on your prepared pan, leaving a bit of space between each one so they toast up nicely and evenly. I use this large rimmed sheet pan to give everything enough room without crowding.
Cover the hole of each slice with partially cooked bacon. You don’t want the bacon fully cooked at this point; it still needs time in the oven to crisp up without becoming too hard or brittle. A nonstick skillet makes prepping bacon quick and mess-free.
Carefully crack one egg onto the bacon, keeping the yolk intact. Sprinkle with crumbled feta cheese, Italian seasoning, salt, and black pepper for flavor. You’ll start to see how colorful and inviting they already look, even before baking!
A salt and pepper grinder set is super handy for seasoning these eggs right before they go in the oven.
Bake Until Set
Slide the pan into the oven and bake for about 12–15 minutes, cooking eggs to your liking. The yolks can stay soft and slightly runny if that’s your preference, but the whites should always be fully set for food safety.
Garnish and Serve
Remove the pan from the oven and top the warm pieces of toast with a handful of chopped green onions for freshness and a pop of color. A quick snip with herb scissors like these saves so much time and gives perfect cuts.
Serve them warm right from the sheet pan for a cozy, all-in-one breakfast that looks just as good as it tastes. Enjoy!
If you’re packing them up for a breakfast potluck or brunch gathering, use a hard-sided container to keep everything intact. Keep them warm in this insulated casserole carrier; that way, they’re just as comforting once served.
Equipment
- Nonstick cooking spray optional
Ingredients
- 12 slices bacon cooked until just beginning to crisp
- 6 slices whole bread about ½ inch thick
- 3 tablespoons unsalted butter softened
- 6 large eggs
- 6 tablespoons feta cheese crumbled
- 1 ½ teaspoons Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons green onions chopped
Video
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush both sides of each bread slice with softened butter. Use a 3-inch biscuit cutter (or a glass) to cut a hole in the center of each slice. Arrange the bread on the baking sheet.6 slices whole bread, 3 tablespoons unsalted butter
- Place the cooked bacon around the hole of each bread slice. Carefully crack one egg into each hole, keeping the yolk intact.12 slices bacon, 6 large eggs
- Sprinkle each egg with feta cheese, Italian seasoning, salt, and pepper.6 tablespoons feta cheese, 1 ½ teaspoons Italian seasoning, Salt and black pepper
- Bake for 12–15 minutes, or until the egg whites are set but the yolks are still slightly runny (or to your desired doneness).
- Remove from the oven and garnish with chopped green onions. Serve warm.2 tablespoons green onions
Notes
- Prep the bacon right: Cook the bacon just until it starts to crisp. That way, it finishes cooking in the oven without getting too hard. Then, pat it dry to remove excess moisture before baking.
- Boost the flavor with add-ins: You can add vegetables like spinach, mushrooms, or red bell peppers before baking. These veggie mix-ins bring depth, freshness, and balance to every bite, making your sheet pan egg sandwich more filling.
- Try other cheese options: Add cottage cheese beside the egg for extra creaminess and a subtle tang, or swap feta for cream cheese to make the center more velvety with a mild, buttery flavor.
- Add savory seasoning: Sprinkle garlic powder into the eggs before baking to bring out a warm, balanced flavor and an extra layer of savory depth.
- Crack eggs gently: Tap the egg on a flat surface and open it close to the bread to keep the yolk whole and centered.
- Watch the baking time: Check around the 12-minute mark to make sure your yolks don’t overcook. A soft center adds the perfect texture.
- Toast the edges: If you like extra crunch, pop the pan under the broiler for a minute at the end, just until the bread edges turn golden.
- Serve right away: These are best enjoyed hot from the oven when the bacon is still crisp and the yolk is soft.
Nutrition
Recipe Notes and Expert Tips
I’ve learned a few simple techniques along the way to make these Sheet Pan Eggs come out perfectly every time, and I’m sharing them here so yours do too.
- Prep the bacon right: Cook the bacon just until it starts to crisp. That way, it finishes cooking in the oven without getting too hard. Then, pat it dry to remove excess moisture before baking.
- Boost the flavor with add-ins: You can add vegetables like spinach, mushrooms, or red bell peppers before baking. These veggie mix-ins bring depth, freshness, and balance to every bite, making your sheet pan egg sandwich more filling.
- Try other cheese options: Add cottage cheese beside the egg for extra creaminess and a subtle tang, or swap feta for cream cheese to make the center more velvety with a mild, buttery flavor.
- Add savory seasoning: Sprinkle garlic powder into the eggs before baking to bring out a warm, balanced flavor and an extra layer of savory depth.
- Crack eggs gently: Tap the egg on a flat surface and open it close to the bread to keep the yolk whole and centered.
- Watch the baking time: Check around the 12-minute mark to make sure your yolks don’t overcook. A soft center adds the perfect texture.
- Toast the edges: If you like extra crunch, pop the pan under the broiler for a minute at the end, just until the bread edges turn golden.
- Serve right away: These are best enjoyed hot from the oven when the bacon is still crisp and the yolk is soft.
How to Store Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 4 days. I like using these stackable glass food containers, so they’re sealed tight and fresh.
I don’t recommend freezing these because the eggs can change texture after thawing. They’re best enjoyed fresh or the next morning. When you’re ready to serve them again, reheat the slices in the oven or microwave until warmed through.
What to Serve With Sheet Pan Eggs
These Sheet Pan Eggs make a complete meal on their own, but they’re even more filling with a few easy sides. Serve them with roasted breakfast potatoes, sausage links, a toasted bagel, or even a warm, cheesy muffin for something hearty.
You can also add fresh toppings like sliced tomatoes or creamy avocado for extra color and balance. For a full spread, pair them with a veggie scramble or mini frittata and finish with a small green salad or a bowl of mixed fruit.
They also go perfectly with orange juice or a freshly brewed cup of coffee for a balanced, no-fuss breakfast.
More Easy Recipes for You to Try at Home
If you want simple yet flavor-packed meals that start the day right, I have plenty more you’ll love trying next:
