Fluffy Sheet Pan Eggs

Breakfast for One

Tender, fluffy baked eggs loaded with Italian sausage, sweet onion, and peppers — made easy in a sheet pan. No dry or rubbery edges, just one simple stir trick.

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Yield: 6 servings

Total Time: 45

Ingredients

Egg Mixture (yields 1 batch — 6 servings)

6 eggs
¼ cup half-and-half
¼ cup grated parmesan
A light pinch of salt
Freshly ground pepper
Unsalted butter for greasing

Mix-ins (yields 2 batches — enough for 2 rounds of 6 servings)

1 pack Mild Italian ground sausage
Diced sweet onion
Diced sweet peppers
Italian blend shredded cheese
Chopped parsley

Instructions

Finely dice sweet peppers and sweet onions, and chop parsley.
Cook the sausage on medium-high heat just until there’s no pink. Add the diced onions and peppers and sauté until fully cooked. Turn off the heat, stir in the parsley, and let cool.
Whisk 6 eggs, parmesan, half-and-half, salt, and pepper until smooth and thin.
Grease the sheet pan with butter. Add about half of the cooked mix-ins generously, saving the rest for another batch. Pour the egg mixture over evenly, top with Italian cheese blend, and scatter parsley on top.
Bake at 365°F for 20–25 minutes. Around the 10-minute mark, before the eggs fully set, pull the pan out and stir with a fork or spatula. Continue baking until set.

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Notes

Half-and-half is used here instead of heavy cream (as in the egg cups recipe) since the mix-ins are already rich — it keeps the texture a little lighter.
The sausage and cheese bring plenty of salt, so go easy on the added salt.
Mix-ins can be made ahead and reused for egg cups or microwave eggs.
Keeps 4–5 days in the fridge, or a few months in the freezer. If freezing, separate slices with small pieces of parchment paper so they're easy to pull apart later.