Sheet Pan Herb Eggs
Baked sheet-pan eggs infused with oregano and thyme, perfect for making multiple breakfast sandwiches or meal prepping quick nutritious mornings.
Equipment
- 1 large sheet pan about 13x18 inches or 33x46 cm
- 1 round cutter or rim of a glass for shaping
- 1 large mixing bowl
- 1 whisk
- 1 spatula
Ingredients
- 12 large eggs
- 2 to 3 tbsp milk or cream optional
- 1 to 2 tsp dried oregano
- 1 to 2 tsp dried thyme
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- Optional mix-ins: diced bell pepper chopped spinach, cooked bacon or ham, shredded cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a large sheet pan or line it with parchment paper.
- In a large bowl, whisk together eggs, milk or cream if using, dried oregano, dried thyme, salt, and black pepper until combined.
- Add any desired mix-ins such as diced bell pepper, chopped spinach, cooked bacon or ham, or shredded cheese and stir to combine.
- Pour the egg mixture evenly onto the prepared sheet pan and smooth the surface with a spatula.
- Bake for 12 to 15 minutes, until eggs are set but still moist. Avoid overbaking.
- Allow the eggs to cool slightly, then use a round cutter or glass rim to cut rounds that fit your sandwich buns or English muffins.
- Serve immediately as breakfast sandwiches with your favorite toppings or store for later.
Notes
- Use fresh oregano and thyme for bolder flavors.
- Add a splash of water or baking powder for extra fluffy eggs.
- Sprinkle cheese on top before baking for a cheesy twist.
- Store cut egg pieces in the refrigerator up to 4 days for easy meal prep.