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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


  • 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


  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.