Sheet Pan Eggs
The ultimate no fuss way to cook eggs for a crowd. Perfectly baked, evenly cooked, and ready in minutes. Ideal for brunches, meal prep, or feeding hungry guests with almost zero cleanup.
- Prep time: 10 min
- Makes: 10 to 12 eggs
- Cook time: 4 to 6 min
Nutritional Information
Ingredients
- 10 to 12
- Naturegg Omega 3 eggs
- 2 to 3 tbsp
- olive oil
- salt and freshly ground black pepper
- fresh herbs, chili flakes, grated cheese, green onions (optional toppings)
Directions
Preheat the oven to 425°F (220°C).
Drizzle olive oil onto a baking sheet and use a brush (or tilt the pan) to coat the entire surface generously.
Place the oiled baking sheet in the oven for 10 minutes to heat thoroughly.
Crack 10 to 12 eggs into a bowl or shallow dish, keeping the yolks intact.
Carefully remove the hot baking sheet from the oven and gently pour the eggs onto the surface.
Season with salt and freshly ground black pepper.
Bake for 4–6 minutes (4 minutes for runny yolks and 6 minutes for firmer yolks).
Use a flat spatula to slide the eggs off the pan, portion, and serve immediately.
Tips
Customize your sheet pan eggs by finishing them with toppings like fresh herbs, chili flakes, grated cheese, or sliced green onions for extra colour and flavour.
Naturegg Omega 3
A nutritionally enhanced egg that offers even more essential nutrients.
Learn MoreTips: Shell Eggs
When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.