THE RECIPE JOURNAL · Breakfast
Simple Sheet Pan Scrambled Eggs
This easy breakfast recipe saves you time by cooking scrambled eggs on a single sheet pan, perfect for busy mornings. With minimal cleanup and fluffy results, it’s a great way to start your day without the hassle.
FROM THE KITCHEN • Simple Sheet Pan Scrambled Eggs
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Juicy Chicken Snacks
Something delicious to watch next.
01
Step 1
Start by heating your oven to 300°F (150°C) and grease a sheet pan really well so the eggs don’t stick. In a big bowl, whisk together the eggs and milk until everything is combined. Stir in any mix-ins you like, then pour the mixture evenly onto the prepared pan. Scatter small piles of Cheddar cheese over the top. Pop it in the oven and bake until the eggs are just set, which usually takes about 15 minutes. Keep in mind they’ll keep cooking a bit once you take them out, so don’t let them go too long or they’ll get rubbery. Once done, cut into squares and enjoy!
Why you’ll love it
This recipe is quick and easy, making breakfast a breeze on busy mornings. Using a sheet pan means you can cook a large batch all at once, perfect for feeding a crowd or meal prepping. Plus, the eggs come out fluffy and evenly cooked every time.
How to serve
Serve with fresh fruit, toast, or avocado for a balanced meal. Add a sprinkle of fresh herbs like chives or parsley to brighten the flavor. Pair with a side of crispy bacon or sautéed vegetables for extra protein and nutrients.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or oven to keep the eggs moist. Avoid freezing, as the texture may become rubbery after thawing.
