Sheet Pan Eggs

Sheet Pan Eggs are a cozy, easy breakfast for when you want something homemade without spending all morning in the kitchen. The eggs bake right over the bacon and toast, giving you crisp edges and soft centers in every bite. They fit right into weekend brunches, family mornings, or weekly meal prep. They’re easy to make ahead, store, and reheat whenever you need something quick and comforting.

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Prep Time: 5

Cook Time: 15

Total Time: 20

Course: Breakfast, Brunch

Cuisine: American

Keyword: Sheet Pan Eggs

Servings:

Calories: 415kcal

Equipment

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

US Customary - Metric

Video

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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

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