Sheet Pan Fried Eggs

Making breakfast or brunch for a crowd? Pull out a sheet pan! It's the easiest way to make a bunch of fried eggs at once.

By Sarah Epperson
Published April 26, 2023
Fried eggs on a plate with bacon and toast

Simply Recipes / Sally Vargas

Say hello to the easiest way to make fried eggs for a crowd. In fact, this sheet pan technique for frying eggs might just be the best thing to happen to breakfast since oven baked bacon. 

A version of this article originally appeared on MyRecipes.com

Sheet Pan Fried Eggs

Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 5 to 10 servings
Yield 10 fried eggs

Ingredients

  • 10 large eggs

  • Olive oil

  • 1/4 teaspoon salt and pepper

Method

  1. Preheat the sheet pan in the oven:

    Arrange a rack in the middle of oven and place a rimmed baking sheet on the middle rack. Preheat oven to 425°F, letting the sheet pan preheat in the oven for 15 minutes.

  2. Prepare the eggs and oil the sheet pan:

    Meanwhile, crack the eggs in a liquid measuring cup. Once the sheet pan is preheated, remove it from the oven. Working quickly, drizzle olive oil onto the hot sheet pan, coating it generously to prevent sticking.

  3. Bake and serve:

    Pour the eggs, 1 at a time, beside each other onto the sheet pan (careful not to crack yolks).

    Return the sheet pan to the oven and bake until the egg whites are set but the yolks are still jiggly, about 5 minutes, or until desired doneness. Sprinkle with salt and pepper, and serve.

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Nutrition Facts (per serving)
84 Calories
6g Fat
0g Carbs
6g Protein
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Nutrition Facts
Servings: 5 to 10
Amount per serving
Calories 84
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 9%
Cholesterol 186mg 62%
Sodium 101mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 6g
Vitamin C 0mg 0%
Calcium 28mg 2%
Iron 1mg 5%
Potassium 69mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.