Ingredients
– 12 large eggs The main ingredient providing structure and protein
– Salt to taste Enhances the natural flavor of the eggs
– Pepper to taste Adds depth and a touch of heat
– Oil, butter, or spray oil for greasing the baking sheet Helps prevent sticking and adds a subtle richness
Instructions
1-Preheat the oven to 350 degrees Fahrenheit to start your sheet pan fried eggs adventure.
2-Lightly grease a baking sheet with raised edges using oil, butter, or spray oil for easy release after baking.
3-Crack each of the 12 large eggs onto the baking sheet, making sure to space the yolks evenly for even cooking.
4-Season the eggs with salt and pepper as desired to bring out their natural flavors.
5-Bake in the oven for 12-15 minutes until the egg whites are set and the yolks reach your preferred doneness about 12 minutes for medium or dippy yolks, and up to 15 minutes for fully hard yolks.
Last Step:
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🔥 Bake eggs at 350°F for best control over yolk doneness; higher temps may harden yolks too quickly.
🍳 Use a baking sheet with raised edges for easier handling and cleanup.
⏰ Adjust baking time to achieve desired yolk consistency.
❄️ Do not freeze baked eggs; refrigerate and consume within one week.
♨️ Reheat with foil and moisture in oven to keep eggs from drying out.
🥪 Baked eggs can be prepped ahead for meal prep or group breakfasts.
🍽️ Note baked eggs won’t have crispy white edges like skillet-fried eggs and may have a thin film over yolks.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 egg
- Calories: 80 kcal
- Sugar: 0.6 g
- Sodium: 62 mg
- Fat: 5.6 g
- Saturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 0.6 g
- Fiber: 0 g
- Protein: 6.3 g
- Cholesterol: 186.5 mg