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

Honey Buns for Two

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!

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Yield: 4-6 servings

Fluffy Sheet Pan Eggs

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

These Fluffy Sheet Pan Eggs are perfect for making easy breakfast sandwiches for your whole family to enjoy!

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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.

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