Sunday-Saved Sheet Pan Scrambled Eggs
Real talk: it’s 7:15 AM. One kid is crying because they can’t find their “lucky” socks, another is “starving” but refuses anything that requires a spoon, and I’m still trying to find the bottom of my first cup of coffee. I’ve been there approximately 4,000 times. This is exactly why I started making Sheet Pan Scrambled Eggs.
Think of this as a gift from “Sunday Lily” to “Monday-through-Friday Lily.” This healthy breakfast meal prep strategy is a total game-changer for the easy school morning breakfast run. Instead of standing over a hot stove for twenty minutes (the way I do for my 5-minute soft scrambled eggs), I spend 25 minutes on Sunday afternoon making a batch of “egg pizzas.”
The Modular Pan: Peace at the Table
The biggest win here is the “Modular Sheet Pan” approach. We all have that one picky eater. By using this method to batch cook eggs, I can divide them into zones.
I do one-third plain cheese for the kids, one-third spinach and feta for me, and one-third bacon bits or everything bagel seasoning for my husband. Everyone gets what they want, and I only have one pan to wash. That is what I call a parenting win. This is why it’s one of my best scrambled eggs hacks for families.
The Secret to Perfect Oven Baked Scrambled Eggs
I know what you’re thinking: Oven eggs? Won’t they be dry? The secret to great oven baked scrambled eggs is two-fold. First, don’t skip the milk or half-and-half. The fat acts as a buffer between the egg proteins so they don’t seize up and get chewy.
Second, the “Jiggle Test” is your best friend. You want to pull the pan out of the oven when the center still has a tiny bit of movement. Residual heat will finish the cooking while the pan sits on the counter. If you wait until they look bone-dry in the oven, they’ll be overdone by the time you eat them on Wednesday.
How to Serve and Store
My favorite way to use these is on a toasted English muffin, just like I do with my sheet pan pancakes or sheet pan cinnamon french toast for a full brunch spread. They are incredibly versatile:
- The DIY McMuffin: Slide a square onto an English muffin with a slice of Canadian bacon.
- The 30-Second Burrito: Wrap a square in a flour tortilla with some jarred salsa.
- The “Egg Pizza”: My kids literally just eat the squares cold or room temp with their fingers. No judgment here!
Pro Tip: If you’re breakfast meal preping, let the squares cool completely before stacking them. If you love this method, you should also try my egg breakfast muffins for another grab-and-go option. “Future You” will thank you when you’re rushing out the door on Tuesday morning!
Sunday-Saved Sheet Pan Scrambled Eggs
Ingredients
Instructions
Preheat your oven to 325°F (165°C). Line a 13x18 inch rimmed baking sheet (half-sheet pan) with parchment paper, then lightly spray the paper with non-stick spray.
In a large bowl, whisk the eggs, milk, salt, and pepper for about 60 seconds until very well combined and slightly frothy.
Pour the egg mixture onto the prepared sheet pan. Carefully tilt the pan to ensure the eggs reach all the corners.
Create your 'zones.' Drop the cream cheese dollops evenly across the whole pan. Sprinkle shredded cheese on one half (for the kids) and spinach or other veggies on the other half (for the adults).
Carefully slide the pan into the oven. Bake for 12–15 minutes.
Check for the 'jiggle': The eggs are done when the edges are set but the very center still has a slight, soft jiggle when you move the pan.
Let the eggs cool in the pan for 5 minutes before using a pizza cutter or knife to slice into 12 squares.