Sheet Pan Eggs with Oregano
Baked eggs on a sheet pan seasoned with oregano and thyme, perfect for meal prep or making multiple breakfast sandwiches quickly and easily.
Equipment
- 1 sheet pan about 13×18 inches
- 1 large bowl for mixing eggs
- 1 spatula for smoothing eggs
- 1 round cutter or glass rim for cutting rounds
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
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a large sheet pan or line it with parchment paper.
- In a large bowl, whisk together eggs, milk or cream if using, oregano, thyme, salt, and black pepper until combined.
- Add any desired mix-ins such as bell peppers, spinach, cooked bacon, ham, or shredded cheese to the egg mixture and stir to incorporate.
- Pour the egg mixture evenly onto the prepared sheet pan and smooth the surface with a spatula.
- Bake for 12 to 15 minutes until the eggs are set but still moist; avoid overbaking.
- Allow the baked eggs to cool slightly, then use a round cutter or glass rim to cut egg rounds that fit your sandwich buns or English muffins.
- Use the egg rounds immediately to assemble breakfast sandwiches with cheese, bacon, sausage, avocado, or preferred toppings.
Notes
- Use fresh oregano and thyme for bolder flavor.
- Add a splash of water or baking powder for extra fluffiness.
- Sprinkle cheese over eggs before baking for a cheesy variation.
- Store cut egg pieces in the fridge up to 4 days for quick meal prep.