Sheet Pan Eggs with Ham, Bacon, Green Onions, and Cheddar Recipe
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.
- 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
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
- Preheat oven: Set your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the eggs evenly.
- 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.
- 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.
- Pour egg mixture: Pour the egg and cream mixture evenly into the greased baking sheet, spreading it out to cover the entire surface.
- Add toppings: Sprinkle the cubed ham, crumbled bacon, diced green onions, and grated cheddar cheese evenly over the eggs to distribute flavors throughout.
- 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.
- 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
