Name: Sheet Pan Eggs with Oregano
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 12 large eggs; 2 to 3 tablespoons milk or cream (optional); 1 to 2 teaspoons dried oregano; 1 to 2 teaspoons dried thyme; ½ teaspoon salt; ½ teaspoon black pepper; Optional: diced bell pepper (chopped spinach, cooked bacon or ham, shredded cheese)

Jump to Recipe Print Recipe

Start your morning effortlessly with these perfectly baked sheet pan eggs, infused with fragrant oregano and thyme. This recipe is designed to simplify breakfast preparation while delivering flavorful, fluffy eggs that are perfect for making multiple sandwiches or meal prepping for busy mornings.

Whether you’re feeding a crowd or setting yourself up for quick breakfasts ahead, these versatile eggs can be customized with your favorite mix-ins and ready in under 20 minutes – making breakfast both delicious and convenient.

Why You’ll Love This Recipe

Batch-cook eggs for multiple sandwiches or meal prep with minimal effort and mess.
Aromatic herbs like oregano and thyme elevate basic eggs to a flavorful, savory delight.
Customizable with veggies, meats, and cheese for endless breakfast variations.

Ingredients

Large eggs: Fresh, whole eggs provide the base for fluffy, protein-packed sheet pan eggs to feed a crowd.
Milk or cream: Adds creaminess and helps create light, fluffy eggs; optional but recommended for best texture.
Dried oregano: Earthy and slightly minty herb that adds aromatic warmth to the eggs.
Dried thyme: Subtle and lemony herb that complements oregano and enhances flavor depth.
Salt: Essential seasoning to bring out all the natural egg and herb flavors.
Black pepper: Freshly ground to add mild heat and enhance overall taste.
Diced bell pepper (optional): Adds sweetness and crunch, boosting color and nutrition.
Chopped spinach (optional): Provides a fresh, earthy flavor and a boost of vitamins.
Cooked bacon or ham (optional): Adds smoky, savory richness and protein for heartier sandwiches.
Shredded cheese (optional): Melts beautifully on top for creamy, savory indulgence.

Instructions

Preheat the oven and prepare the pan: Set your oven to 190 °C (375 °F) to ensure it reaches the perfect temperature for even cooking. Grease a large sheet pan or line it with parchment paper to prevent sticking and allow easy cleanup, which makes breakfast prep less stressful.
Whisk together eggs and seasonings: In a large bowl, whisk the eggs with milk or cream if using, along with dried oregano, thyme, salt, and pepper. This thorough whisking combines the herbs and seasoning evenly and incorporates a bit of air to lighten the eggs for fluffy baked results.
Add your favorite mix-ins: Fold in any optional ingredients like diced bell pepper, chopped spinach, cooked bacon, or shredded cheese. This step allows you to customize your breakfast with extra flavors and textures, making the eggs more interesting and satisfying.
Pour the egg mixture into the pan: Pour the combined eggs and mix-ins evenly into the prepared sheet pan. Smooth the surface with a spatula to ensure uniform thickness, helping the eggs cook evenly and making it easier to cut consistent sandwich rounds later.
Bake the eggs until set but moist: Bake for 12–15 minutes, monitoring closely to avoid overbaking. The eggs should be fully cooked yet still moist and tender, as overcooked eggs can become rubbery. This timing provides a perfect texture ideal for sandwiches.
Cool and cut into rounds: Allow the baked eggs to cool slightly so they firm up but remain soft enough to cut. Use a round cutter or the rim of a glass to create egg rounds sized perfectly for your sandwich buns or English muffins. This portioning simplifies sandwich assembly.
Assemble and serve breakfast sandwiches: Use your prepared egg rounds immediately as the hot, flavorful protein base for breakfast sandwiches topped with cheese, bacon, sausage, avocado, or your favorite garnishes. These make a warm, satisfying start to any day.

You Must Know

Fresh herbs can replace dried oregano and thyme for a brighter, more vibrant flavor; increase quantities accordingly.
Avoid overbaking to maintain moist, tender eggs—they will continue to cook slightly from residual heat when removed.
Leftover baked eggs can be refrigerated and quickly reheated, making mornings easier.

Storage Tips

Store your baked and cut egg rounds in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or toaster oven to retain moisture and texture before assembling sandwiches.

Serving Suggestions

Layer your egg rounds on toasted English muffins or sandwich buns with melted cheese, crispy bacon, fresh avocado slices, or sautéed spinach for a customizable and hearty breakfast. Pair with fresh fruit or a hot coffee for a complete morning meal.

Professional Tips

Add a splash of cold water or a pinch of baking powder to the eggs for extra fluffiness without weight.
Sprinkle shredded cheese over the eggs just before baking for a golden, melty topping.
Use a silicone spatula to smooth the egg mixture for an even surface and easy scraping.

FAQs

Can I use fresh herbs instead of dried oregano and thyme?: Yes, fresh herbs can be used to impart a brighter flavor. Increase the amounts by about 50% to compensate for drying.
How do I prevent the eggs from drying out in the oven?: Baking just until set but still moist and not overbaking ensures tender eggs. Adding milk or cream also helps keep them soft.
Can this recipe be frozen for meal prep?: While you can freeze the cooked eggs, texture may change slightly. Wrap well and thaw overnight in the fridge before reheating.
What other mix-ins work well in these sheet pan eggs?: Try sautéed mushrooms, tomatoes, green onions, ham, sausage, or different cheeses to personalize your breakfast.
How do I reheat these eggs without drying them out?: Reheat gently in short bursts in the microwave or in a toaster oven with a loose foil tent to retain moisture.