These Fluffy Sheet Pan Eggs are perfect for making easy breakfast sandwiches for your whole family to enjoy!
I fancy myself a breakfast sando connoisseur. My favorite place in the world is a chic little bakery that sells bomb pastries, the best selection of breakfast sandwiches, and a stout latte. My local bakery does a version of these Fluffy Sheet Pan Eggs in a biscuit sandwich form that I needed to recreate ASAP.
Since the egg was square, I knew it had to be baked in a sheet tray and sliced, so that was task #1. Easy peasy. The egg mixture itself was so fluffy it fell apart in your mouth. Squishy deliciousness. It reminded me of the texture of sous vide egg bites from Starbucks, so I started the recipe journey there.
These Fluffy Sheet Pan Eggs are fairly basic to give you a base but you’re welcome to add flavorings and add-ins as desired. I listed a few options below!
Fluffy Sheet Pan Eggs Ingredients & Subs
eggs
shredded gruyere cheese — any shredded cheese will be fine! You can also add in additional shredded cheese after the mixture is blending if you like.
full fat cottage cheese — You could sub cream cheese if you like
salt and black pepper
How to Make Fluffy Sheet Pan Eggs.
Pre-heat oven to 300ºF and place a baking dish that is filled with 1 inch of water on the bottom rack.
Add the eggs, cheese, cottage cheese, salt, and pepper to a blender and blend on high for 20 seconds until light and frothy.
Grease a 1/4 sheet pan (9×13) rimmed sheet pan with cooking spray, line with parchment paper, and spray again.
Pour the egg mixture into the prepared sheet pan and bake in the oven for 30-35 minutes, or until the center of the eggs are just set. Remove from oven and let cool for 5 minutes, slice into portions, and serve.
How are these different than other sheet pan eggs?
The. Texture. If you’ve ever had the sous vide eggs from Starbucks, then you’re familiar with that creamy and fluffy egg texture. That’s exactly what these are like! The water in the oven creates a humid environment that keeps them moist and luscious.
To store:
Slice into portions then keep in an airtight container in the fridge for 3 days or freeze for 2-3 months. Reheat in the microwave or warm oven.
How can I use these Fluffy Sheet Pan Eggs?
Sandwiches are my favorite way to use these easy sheet pan eggs! Imagine a giant buttermilk biscuit with tomato, sausage, and some grainy dijon mustard. DROOOOL. Like, I’m actually drooling right now that sounds so good. Or pictured here, an everything bagel, white cheddar cheese, and crispy bacon. A classic. Of course, if you’re low-carb or keto, you can leave it as is and it’s just as delicious!
Tip:
If you do want to use these for sandwiches, you can use a cookie cutter, biscuit cutter, or even a paring knife to cut the portions into rounds to match the bread, biscuit, muffin, or bagel size that you’re using. Any scraps you can just eat as-is for a random breakfast!
Mix-Ins for Fluffy Sheet Pan Eggs
- Crumbled bacon
- Diced bell peppers and onions
- Sliced mushrooms
- Defrosted spinach, squeezed of any moisture
- Browned breakfast sausage
- Everything bagel seasoning
More Breakfast Recipes to serve with your Fluffy Sheet Pan Eggs!
Keto Smoked Salmon Everything Quiche
Corn Fritter, Chorizo, and Egg Stacks with Green Chili Jam
Old-Fashioned Cherry French Toast
Sausage, Egg, and Cheese Cresent Rolls
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
Fluffy Sheet Pan Eggs
Ingredients
- 5 eggs
- ½ cup of shredded gruyere cheese
- ¼ cup full fat cottage cheese
- ¼ teaspoon kosher salt
- pinch of black pepper
Instructions
Pre-heat oven to 300ºF and place a baking dish that is filled with 1 inch of water on the bottom rack.
Add the eggs, cheese, cottage cheese, salt, and pepper to a blender and blend on high for 20 seconds until light and frothy.
Grease a 1/4 sheet pan (9×13) rimmed sheet pan with cooking spray, line with parchment paper, and spray again.
Pour the egg mixture into the prepared sheet pan and bake in the oven for 30-35 minutes, or until the center of the eggs are just set. Remove from oven and let cool for 5 minutes, slice into portions, and serve.
Notes
See the blog post above.
Eve
Friday 17th of January 2025
So I have to start with saying that the flavor is wonderful and so is the texture. I did this in an 8 x 8 square pan and it came out done in the middle and raw Around the edges. I didn’t notice this until I took the whole thing out of the parchment because the whole center was perfect. There was not enough eggs to put it in a 9 x 13 pan. Mine is the same size as yours but with a much smaller pan. They definitely wouldn’t have fluffed up high enough to look like yours how do I use the smaller pan. I will try cooking them a little bit longer and hoping that the middle isn’t over done but I still will be using the smaller pan as there are not enough eggs to use in a 9 x 13 pan!
Julie
Saturday 11th of January 2025
Don't use a 9x13 pan. I used a small loaf pan to achieve the desired thickness. I consider this recipe as only 1-3 servings depending on how hungry you are
Lisa
Thursday 2nd of January 2025
Did you mean 8x8 pan, because I used 13x9 and they were barely 1/2 inch thick?
Leanne
Tuesday 9th of July 2024
These were not fluffy at all. I wouldn’t recommend using this recipe.
Carla
Sunday 12th of May 2024
I followed the instructions perfectly, and my eggs were flat. Not sure how you got yours so thick.