Sheet Pan Eggs with Ham, Bacon, Green Onions, and Cheddar Recipe

Introduction

Sheet Pan Eggs are a simple and delicious way to prepare a large batch of eggs all at once, perfect for brunch or meal prep. Packed with savory ham, crispy bacon, fresh green onions, and melty cheese, this dish bakes evenly in the oven for a fuss-free breakfast everyone will enjoy.

Ingredients

• 18 large eggs
• 3/4 cup heavy cream (or heavy whipping cream)
• Salt and pepper to taste
• 1/2 cup cooked ham (cubed)
• 1/2 cup cooked bacon (crumbled)
• 1/4 cup green onions (diced)
• 1/2 cup cheddar cheese (or other cheese variety) (grated)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Crack the eggs into a large mixing bowl.
3. Step 3: Add the heavy cream, salt, and pepper to the eggs. Whisk gently until combined. Avoid over mixing to prevent frothiness.
4. Step 4: Grease a 12×18-inch rimmed sheet pan with your choice of oil, covering the entire surface and inside edges.
5. Step 5: Pour the egg mixture evenly into the prepared baking sheet.
6. Step 6: Sprinkle the cubed ham, crumbled bacon, diced green onions, and grated cheese evenly over the eggs.
7. Step 7: Place the baking sheet in the oven and bake for 10 minutes. Then, rotate the pan and bake for another 5 to 10 minutes until the eggs are fully set in the center.
8. Step 8: Remove the sheet pan from the oven and let cool slightly before slicing into 12 or 16 servings.

Tips & Variations

• Try swapping ham and bacon for cooked sausage or sautéed vegetables to customize the flavors.
• For a fluffier texture, separate the egg whites and yolks, whip the whites until stiff peaks form, and gently fold them into the yolks before baking.
• Use different cheeses like mozzarella, pepper jack, or Swiss for a new twist.
• To add extra flavor, sprinkle some smoked paprika or fresh herbs such as parsley or chives on top before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for about 30 seconds or until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

A 12×18-inch rimmed sheet pan works best for even cooking and proper thickness, but you can use a similar-sized pan. Adjust baking time if the egg layer is thicker or thinner to ensure it sets properly.

What if I don’t have heavy cream?

You can substitute milk for the heavy cream, but the texture will be less rich and creamy. For best results, use whole milk or a blend of milk and a small amount of butter to mimic creaminess.

Sheet Pan Eggs with Ham, Bacon, Green Onions, and Cheddar Recipe

Print Recipe

★★★★★

4.9 from 90 reviews

Sheet Pan Eggs is a simple, crowd-pleasing breakfast recipe perfect for serving a group. Whisked eggs combined with cream, diced ham, crispy bacon, green onions, and cheddar cheese bake together on a rimmed sheet pan to create a fluffy, flavorful egg dish that’s easy to slice and serve. Ideal for brunch or meal prepping, this hands-off bake combines classic breakfast flavors with effortless cooking.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 to 16 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Egg Mixture

• 18 large eggs
• 3/4 cup heavy cream (or heavy whipping cream)
• Salt and pepper to taste

Toppings

• 1/2 cup cooked ham, cubed
• 1/2 cup cooked bacon, crumbled
• 1/4 cup green onions, diced
• 1/2 cup cheddar cheese, grated

For Greasing

• Olive oil, avocado oil, or canola oil for greasing the baking sheet

Instructions

1. Preheat oven: Set your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the eggs evenly.
2. Whisk eggs and cream: Crack all 18 eggs into a large mixing bowl. Add the heavy cream along with salt and pepper to taste. Whisk until fully combined but avoid over-mixing to prevent the eggs from becoming frothy.
3. Prepare the baking sheet: Generously grease a 12×18 inch rimmed sheet pan with your choice of olive, avocado, or canola oil. Ensure the entire surface and inside edges are covered to prevent sticking.
4. Pour egg mixture: Pour the egg and cream mixture evenly into the greased baking sheet, spreading it out to cover the entire surface.
5. Add toppings: Sprinkle the cubed ham, crumbled bacon, diced green onions, and grated cheddar cheese evenly over the eggs to distribute flavors throughout.
6. Bake the eggs: Place the baking sheet carefully in the preheated oven and bake for 10 minutes. Then rotate the pan for even cooking and bake for an additional 5 to 10 minutes until the eggs are fully set in the center.
7. Slice and serve: Remove from the oven and let cool slightly. Use a sharp knife to slice the sheet pan eggs into 12 or 16 portions, depending on your desired serving size.

Notes

• For a dairy-free option, substitute heavy cream with coconut cream or a plant-based milk thickened with a bit of flour or cornstarch.
• Add vegetables like bell peppers, mushrooms, or spinach for extra nutrition and flavor.
• Use any cheese variety you like – mozzarella, Monterey Jack, or pepper jack add different flavor profiles.
• Line the baking sheet with parchment paper for easier cleanup.
• Allow the baked eggs to rest a few minutes before slicing for cleaner edges.
• Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently.

Keywords: sheet pan eggs, baked eggs, breakfast casserole, easy brunch recipe, sheet pan breakfast, ham and bacon eggs, quick egg bake