Freezer-Friendly Sheet Pan Eggs

When I worked in an office near a Starbucks, I loved to grab their breakfast sandwiches in the morning. These sheet pan eggs in between buttered and toasted English muffins give me the same satisfaction as those Starbucks sandwiches, and they’re filled with high-quality eggs. The best part is that you can make a batch in one sheet pan ahead of time and freeze them for later. They are great for a quick hot breakfast or packing school lunches. My kids love them in their lunchboxes and happily eat them cold.

Another great thing about making these sandwiches at home (vs. buying from Starbucks) is that I can get my English muffins nicely toasted with butter. That crispy edge makes the sandwiches irresistible. I have tried a few brands of store-bought English muffins, and my favorite is Bays English Muffins.

Bacon cooking hack

Did you know that you can bake bacon in the oven? You can fit the whole package of bacon on a baking sheet and put them in the oven at 400 F. Walk away for about 15 minutes, and you get crispy baked bacon without any grease splattered around the kitchen. The best part is that you can use the same sheet pan to make the eggs. Fewer dishes to clean is always a win.

Important note on parchment paper

It’s important to use high-quality nonstick parchment paper for this recipe. The quality of parchment paper varies a lot, and some aren’t even nonstick. I learned this lesson the hard way when I had thin parchment paper stuck to eggs. I managed to peel them off, but it took half an hour, and I lost bits of eggs. My favorite parchment paper is from King Arthur. They are thick, safe to use up to 450 F, and already cut to fit a half-size sheet pan.

To ensure the eggs slip out of the pan, I spray oil on the sheet pan before lining the paper and then spray oil again on top of the paper.

Sheet pan eggs freezing and reheating tips

In an airtight container, stack the sheet pan eggs with wax or parchment paper between each piece. I like to divide the eggs into single servings; one container contains one serving for my family. This way, I can simply move the container to the fridge for thawing. It’s also easy to pop them into the microwave for reheating.

Warm the sheet pan eggs in the microwave for a few seconds before serving. It is best to microwave using a low-power setting (I use power level 3 out of 10) and gently warm the egg patties. A high-power setting can result in soggy and rubbery eggs; no one wants that!

This recipe is so easy to customize. I have another version (with zucchini and pancetta) of these sheet pan eggs included in this post.
If you want a vegetarian version, check out the recipe I created for Nellie’s Free Range. In that recipe, I used sun-dried tomatoes instead of meat for the burst of flavor.

Also, check out Seaweed Wrapped Sandwich With Fried Egg for more egg recipes.

5 from 2 votes

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Sheet Pan Eggs for Starbucks style sandwiches

These sheet pan eggs are freezer-friendly, making it a breeze to prepare breakfast or lunch. They taste just like Starbucks sandwiches!

Course Breakfast, lunch box

Cuisine American

Prep Time 15 minutes

Cook Time 35 minutes

Servings 18 egg patties

Author whiteblankspace

Ingredients

• 8 oz uncured bacon
• 12 eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 8 oz shredded cheddar cheese
• cooking oil spray

Instructions

1. Position rack in the middle and preheat oven to 400F.
2. Line parchment paper on a half-sheet (13″X18″) pan. Place bacon in one layer.
3. Bake for 15~20 minutes until bacon turns crispy. Baking time will vary depending on the thickness.
4. Set aside the bacon and discard the paper and grease from the pan. (Or you can save bacon grease for making gravy.) Cut bacon into small pieces using kitchen shears.
5. Adjust oven temperature to 350F.
6. Spray oil on the now-empty baking sheet. Line the sheet pan with new parchment paper and grease the paper with cooking spray.
7. In a large bowl, beat the eggs. Mix in heavy cream, salt, and pepper. Pour the mixture into the sheet pan.
8. Sprinkle bacon and cheese on top.
9. Bake for about 18 to 20 minutes or until fully set.
10. Allow the eggs to cool before cutting them into 18 smaller pieces. You can also punch out circular shapes using a cookie cutter.
11. To freeze, add parchment or wax paper between individual pieces to prevent them from sticking together, then store them in an airtight container or zip-top bag.
12. To reheat, thaw individual servings overnight in the fridge and warm up in the microwave right before serving. It is best to use a low-power setting to preserve the soft texture.

Recipe Notes

You can substitute heavy cream with half and half or milk. Heavy cream will yield the creamiest texture.

5 from 2 votes

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Freezer-Friendly Make-Ahead Sheet Pan Eggs (with zucchini)

Make these sheet pan eggs and stock up your freezer for a quick and easy breakfast.

Course Breakfast

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Servings 18 egg patties

Author whiteblankspace

Ingredients

• 12 eggs
• 1 cup half and half
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 zucchinis shredded and squeezed dry
• 4 oz cubed pancetta
• 8 oz shredded cheddar cheese

Instructions

1. Preheat oven to 350F.

2. Spray oil on a baking sheet. Line the sheet pan with parchment paper and grease the paper with cooking spray.

3. In a large bowl, beat the eggs. Mix in half and half, salt, and pepper.

4. Add zucchini, pancetta, and egg mixture into the sheet pan and evenly distribute the mixture. Sprinkle cheese on top.

5. Bake for about 18 to 20 minutes or until fully set.

6. Allow the eggs to cool before cutting into 18 smaller pieces.

7. To freeze, add parchment paper between individual pieces to prevent them from sticking together, then store in an air-tight container or zip-top bag.

8. To reheat, thaw individual servings overnight in the fridge and warm up in the microwave right before serving. Use low-power setting to preserve texture.

Recipe Notes

Make sure the squeeze water out from the zucchini as much as possible to avoid soggy eggs. I like to use a potato ricer for this task.

Let’s Test Out This Recipe

I am happy to have an eager recipe tester, Kalya, on board, who tried out this recipe and shared her feedback. Kayla is a rookie home cook, understandably, still attending high school. I’m excited to have Kalya’s feedback, as I’m sure some of the readers here are also just learning to cook. I hope you find this section helpful and relatable.

Kayla: “These meal-prep sheet pan eggs are perfect for quick meals whether it be for a hot breakfast, school lunches, or even for an easy snack. By batch-cooking these eggs, anyone can easily heat up and assemble them in a matter of minutes! 

When I made these, I loved how this recipe was prep-ahead and convenient for a busy week. The fact that is very customizable also caught my eye because any toppings can be added to accommodate your taste buds. 

I first defrosted the frozen uncured bacon and added it to a sheet pan. Then, I cooked based on the recipe and after I took it out, I cut them into small rectangles. I cut mine to about one inch wide so you can have bacon in every bite! After adding the egg mixture to the pan, I added the cut bacon and the cheese on top and baked it. I found this recipe nice to make because its difficulty level is pretty low yet very tasty.

After baking everything in the oven, I added one slice to a toasted bagel and topped it with hot sauce. This was so delicious! I mean, to be honest, how could it not be good?! Because my family enjoys spicy food, adding hot sauce truly makes everything even more perfect. I can’t imagine how tasty this would be topped with avocado as well. (And yes, my mouth is already watering thinking about it…) 

Mornings can be hectic, yet mine just became a little less chaotic by already having my breakfast and lunch made. All I have to do is grab and go! I recommend this if you have a busy week and struggle to make homemade meals. Homemade meals make your week a little less stressful when you’re reminded of home!”