Best 2 Time Saving Sheet Pan Eggs Recipe By Tasty Recipes

Indulge in a culinary symphony with our sheet pan eggs, a revolutionary approach to breakfast, brunch, and even dinner. This versatile dish transforms your ordinary eggs into an extraordinary feast, saving you time and effort without sacrificing flavor. Our collection of sheet pan egg recipes caters to diverse preferences, from classic omelets and frittatas to tantalizing shakshuka and sheet pan pancakes. Embrace the convenience of one-pan cooking and let your creativity soar as you explore a world of culinary possibilities with our sheet pan egg extravaganza.

Check out the recipes below so you can choose the best recipe for yourself!

SHEET PAN BREAKFAST SANDWICH RECIPE BY TASTY

Sheet Pan Breakfast Sandwich Recipe by Tasty image

Here's what you need: pancake mix, eggs, milk, breakfast sausage, eggs, milk, salt, pepper, shredded mexican cheese blend

Provided by Claire Nolan

Categories Breakfast

Yield 24 sandwiches

Number Of Ingredients 9

Ingredients

6 cups pancake mix
6 eggs
3 cups milk
3 lb breakfast sausage
12 eggs
½ cup milk
salt, to taste
pepper, to taste
1 cup shredded mexican cheese blend

Steps:

Preheat oven to 425˚F (220˚C).
In a large bowl, combine pancake mix, eggs and milk being careful not to over-mix.
Divide batter evenly onto two parchment paper-lined 17x11 inch baking sheets. Spread evenly and bake for 15 minutes.
In a large bowl, combine eggs, milk, salt and pepper. Pour the eggs onto a parchment paper-lined 17x11 inch baking sheet. Spread evenly and bake for 15-17 minutes.
Line another 18x13 inch baking sheet with parchment paper and spread out the sausage from corner to corner. Decrease oven temperature to 350˚F (180˚C) and bake for 20 minutes.
Drain fat, and sprinkle cheese on top of the sausage. Bake for another 5 minutes at the same temperature.
On a cutting board, layer the sandwich starting with a pancake, followed by sausage, egg, and the second pancake. Slice into breakfast size sandwiches and serve immediately, or wrap in parchment and freeze in a container for up to 1 month.
Enjoy!

Nutrition Facts : Calories 439 calories, Carbohydrate 33 grams, Fat 23 grams, Fiber 1 gram, Protein 22 grams, Sugar 9 grams

SHEET-PAN EGGS AND BACON BREAKFAST

Sheet-Pan Eggs and Bacon Breakfast image

I saw this sheet-pan eggs and bacon recipe on social media and decided to re-create it. It was a huge hit! Use any cheeses and spices you like—you can even try seasoned potatoes. —Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Ingredients

10 bacon strips
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1-1/2 cups shredded pepper jack cheese
1 cup shredded cheddar cheese
1/4 teaspoon pepper
8 large eggs
1/4 cup chopped green onions

Steps:

Preheat oven to 400°. Place bacon in a single layer in a 15x10x1-in. baking sheet. Bake until partially cooked but not crisp, about 10 minutes. Remove to paper towels to drain. When cool enough to handle, chop bacon; set aside., In a large bowl, combine potatoes and seasonings; spread evenly into drippings in pan. Bake until golden brown, 25-30 minutes., Sprinkle with cheeses. With the back of a spoon, make 8 wells in potato mixture. Break an egg in each well; sprinkle with pepper and reserved bacon. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-14 minutes. Sprinkle with green onions.

Nutrition Facts : Calories 446 calories, Fat 30g fat (13g saturated fat), Cholesterol 246mg cholesterol, Sodium 695mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein.

Tips:

Choose the right pan: Use a sheet pan with raised edges to prevent eggs from spilling over. A 13x18 inch pan is a good size for 8 eggs.
Preheat the oven: Preheat the oven to 400°F (200°C) before adding the eggs. This helps to ensure that the eggs cook evenly.
Grease the pan: Lightly grease the pan with cooking spray or butter to prevent the eggs from sticking.
Crack the eggs: Crack the eggs into a bowl and whisk them together until they are well blended. You can also add salt, pepper, and other seasonings to the eggs at this point.
Pour the eggs into the pan: Carefully pour the eggs into the prepared pan. Tilt the pan to evenly distribute the eggs.
Bake the eggs: Bake the eggs for 10-12 minutes, or until they are cooked to your desired doneness. You can check the doneness of the eggs by inserting a toothpick into the center. If the toothpick comes out clean, the eggs are done.
Serve immediately: Serve the eggs immediately with your favorite toppings, such as cheese, bacon, avocado, or salsa.

Conclusion:

Sheet pan eggs are a quick and easy way to make a healthy and delicious breakfast or brunch. They are also a great option for meal prep, as they can be made ahead of time and reheated later. With a few simple tips, you can make perfect sheet pan eggs every time. So next time you're looking for a quick and easy breakfast, give sheet pan eggs a try!