This egg scramble is perfect for a busy morning, meal prep, or holiday breakfast for a crowd! All the flavors of a meat-lovers scrambled eggs, but made on one sheet pan, so it’s easy to slice and make sandwiches and more!
This is one of my Breakfast recipes I know you’ll want to keep on hand!
Around here, school is about to start, which means mornings are going to be a lot more hectic and rushed.
I like for my kids to have a hearty breakfast before heading off to school, but at 5:30am I’m certainly not in a state to be working a stovetop!
Breakfasts like this are fantastic for the school year, or just a regular busy morning, since I can make this egg scramble on the weekend and we’ll have something great to nibble on all week.
Not only are these eggs great for meal prep, they can also be frozen!
And they’re super customize-able… you can add any of your favorite toppings, and season the eggs to your tastes.
Why you’ll love this recipe!
- Easy to make a big batch – this makes enough to feed a lot of people, or to make for meal prep.
- Customize-able – you can add in your faves!
- Freeze-able – you can have a delicious egg scramble any time!
What do I need to make this recipe?
- Eggs – this recipe has only been tested using large eggs.
- Milk – I found that whole milk worked the best with this recipe.
- Heavy cream – this helps keep the eggs soft and fluffy, plus adds a rich almost buttery flavor.
- Salt – I use kosher salt, so if you’ll be using another type, use a bit less of it.
- Pepper – feel free to adjust this amount to your tastes, or to add some when serving.
- Sausage – you can use any type of sausage you typically would eat with eggs. I love a breakfast sausage (specifically one that’s flavored with maple syrup, or the sage variety).
- Bacon – I like to use thicker cut bacon so it has great texture, but any bacon will work.
- Ham – this is great to use up leftover holiday ham (if it’s around that time), or you can pick up some diced ham from the store.
- Cheese – I chose cheddar cheese since it’s common and a cheese most people like, however you can use your favorite cheese, or a blend of different types.
How to make loaded sheet pan egg scramble:
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Mix. I like to use a hand mixer to combine the eggs, dairy, and seasonings. It gives the eggs a better texture.
- Add in meats.
- Stir. Stir everything together with a rubber spatula.
- Pour into baking pan and add cheese. Do this carefully, and close to the oven, so you don’t risk spilling the eggs.
- Bake. You’ll know the eggs are done when the center is set.
Helpful Tip!
You’ll want to make sure you’re using the size sheet pan indicated in the recipe. Using another size pan will mean the eggs won’t cook for the same amount of time, so you’ll have to do some adjusting.
Variations of this recipe
- Seasonings – I prefer to keep the seasonings to a minimum, to allow the flavor of the cheese and meats to shine, but if you prefer a more robust seasoning in your eggs, feel free to add whatever you normally like.
- Cheese – instead of cheddar, cheddar jack, pepper jack, gruyere, or monterey jack would be good alternatives.
- Meat – if you’re not a huge meat-lover, you can pick and choose which meats to add. For some heat, try some cooked and crumbled chorizo!
- Other add-ins – some chopped onions, peppers, sautéed mushrooms, or herbs are great to add some extra flavor.
- Serving ideas – you can certainly enjoy a slice or two of egg scramble by itself, chop them up to add to a breakfast burrito, or add a slice or two to a bagel/english muffin to make a breakfast sandwich.
FAQ’s
This recipe helps prevent that in 3 ways. First, we add some heavy cream to the mixture. The fat from the cream coats the egg proteins so they cook a little more slowly, keeping them soft. Second, the eggs are cooked a moderate temperature of 350°F. And third, the eggs are removed from the oven once they’re set and not jiggly.
No worries! I’ve included the way to get the right amount of ingredients and new baking times in the recipe. It can be found in tip #3 in the “chef tips” section at the bottom of the recipe card.
Making egg scramble ahead of time
Since these eggs make such great meal prep, it’s sort of a natural make ahead recipe.
Since almost everything could be prepped ahead though, that’s a way to save some time!
Storage
Leftover egg scramble should be refrigerated in an airtight container and enjoyed within 4-5 days.
Freezing
Once you’ve sliced the eggs, they can be stacked with pieces of parchment paper in between them, and added to a freezer bag.
Freeze for up to 3 months, then thaw a slice or two in the refrigerator and heat up as desired.
More Easy Breakfast Recipes:
My Favorite Sheet Pan!
Any sheet pan will work, but if you’re interested in the ones I use every day, it’s these half sheet pans from Nordic Ware. I got a two pack and have used them nearly daily for years!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 18 large eggs
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1 – 1 1/2 tsp kosher salt or to your tastes
- 1/2 tsp black pepper or to your tastes
- 3/4 cup crumbled cooked breakfast sausage
- 3/4 cup crumbled cooked bacon
- 3/4 cup diced ham
- 1 1/2 cups shredded cheddar cheese shredding your own gives you the best melt and texture
- minced fresh chives or parsley for garnish (optional)
Instructions
Prepare
- Preheat oven to 350°F and generously spray a rimmed half baking sheet (13×18") with cooking spray.
Mix eggs
- To a mixing bowl, add 18 large eggs, 1/2 cup whole milk, 1/4 cup heavy cream, 1 – 1 1/2 tsp kosher salt, and 1/2 tsp black pepper. Whisk until well combined.
- Stir in 3/4 cup crumbled cooked breakfast sausage, 3/4 cup crumbled cooked bacon, and 3/4 cup diced ham. I like to use a rubber spatula for this.
Assemble and bake
- Gently pour mixture into prepared baking sheet, and sprinkle 1 1/2 cups shredded cheddar cheese over the top.
- Bake in preheated oven for about 25-30 minutes, or until eggs are set in the center, and not jiggly.
Serve
- Remove pan from oven and let sit for 5-10 minutes before slicing. Serve hot with minced fresh chives or parsley (if desired), or cool to room temperature and store in the refrigerator or freezer (see post above recipe for storage instructions/tips).
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- I’ve estimated this recipe serves approximately 12-16, but the exact serving size and number of servings is up to you.
- I didn’t have the best results when using parchment paper on the sheet pan, so I much prefer to just use cooking spray. However, you may have a different result, so feel free to give it a try if you’d like.
- For a 9×13″ pan, change the number of servings to 8. The ingredient amounts will be automatically calculated for you and that should work well for a 9×13″ baking pan. Bake for 18-23 minutes, or until center is set and not jiggly.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Leave a Comment