Freezer-Friendly Make-Ahead 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 whole-wheat English muffins give me the same satisfaction as those Starbucks sandwiches but filled with high-quality eggs, zucchini, and cheese. The best part is that you can make a batch in one sheet pan ahead of time and freeze them for later. Simply defrost individual servings overnight in the fridge, warm in the microwave for a few seconds before serving.

Sheet pan eggs with zucchini, pancetta, and cheddar cheese.

The recipe included here is a version with zucchini, pancetta, and cheddar cheese. I get cubed pancetta from Trader Joe’s, but if you can’t find any, you can substitute it with finely chopped sausages (already cooked ones.) Pancetta is ok to eat raw, so I add it directly to the sheet pan.
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. (amazon affiliate link)

I developed a vegetarian version of this recipe in partnership with Nellie’s Free Range, and you can find the written recipe here. Sun-dried tomatoes pack a lot of flavors, and you won’t miss the meat.

Sheet pan eggs with sun-dried tomatoes, zucchini, and cheese.

Freezer-Friendly Make-Ahead Sheet Pan Eggs

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

Course Breakfast
Cuisine American
Prep Time 10 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
  • 2 cups shredded cheddar cheese

Instructions

  1. Preheat oven to 350F.
  2. Line a 13" x 18" sheet pan with parchment paper and grease parchment with cooking spray.

  3. In a large bowl, combine eggs, half and half, salt, and pepper. Whisk vigorously until the mixture is creamy.

  4. Add zucchini, pancetta, and egg mixture into the sheet pan and evenly distribute the mixture.

  5. Sprinkle cheese on top.

  6. Bake for about 18 to 20 minutes or until fully set.
  7. Allow the eggs to cool before cutting into 18 smaller pieces.

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

  9. To reheat, thaw individual servings overnight in the fridge and warm up in the microwave right before serving.

Recipe Notes

For this recipe, use high quality eggs such as Nellie’s Free Range eggs. High quality eggs make a difference in flavor.

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.

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