Feeding a crowd at breakfast does not have to mean hours in the kitchen. Sheet pan recipes let you cook everything on one or two pans with little prep. These ideas focus on simple ingredients and straightforward steps that scale up easily. You will find options that work for family visits or group get togethers. Most recipes need only basic oven time and basic cleanup.
Helpful Tips Before You Start
These tips will help you handle sheet pan breakfasts smoothly when cooking for a group.
Line Your Pans
Parchment paper or foil prevents sticking and speeds up cleanup after several batches.
Cut Ingredients Evenly
Slice vegetables and meats to similar sizes so they cook at the same pace across large pans.
Prep the Night Before
Chop produce and portion proteins ahead of time to reduce morning work.
Avoid Overcrowding
Use two pans if needed so food roasts instead of steaming and finishes evenly.
Hold Batches Warm
Keep cooked pans in a 200 degree oven while the next ones bake.
Sheet Pan Sausage, Pepper, and Egg Scramble
This sheet pan scramble brings together savory sausage, sweet bell peppers, and fluffy eggs in one pan. It works well for weekend mornings when you want a filling breakfast without standing at the stove. The result is a hearty mix with tender vegetables and lightly browned sausage pieces.
The dish has a balanced savory flavor with a bit of natural sweetness from the peppers. Everything cooks together on the pan, so cleanup stays simple and the portions scale easily for a small group.
Serves 4 people.
Ingredients
- 1 pound sausage links, sliced into 1/2-inch rounds
- 2 bell peppers, sliced
- 1 red onion, sliced
- 8 large eggs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees and line a large sheet pan with parchment paper.
- Place the sliced sausage, bell peppers, and red onion on the pan. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss to coat evenly and spread into a single layer.
- Roast for 15 minutes, stirring once halfway through, until the sausage is lightly browned and the vegetables start to soften.
- In a bowl, whisk the eggs until smooth. Pour them evenly over the sausage and vegetables on the pan.
- Return the pan to the oven and bake for 8 to 10 minutes, until the eggs are just set. Remove from the oven and gently stir to create a scramble texture.
- Sprinkle with chopped parsley before serving.
Extra Tips
Stir the eggs only after they have set on top to keep the scramble from becoming too dry. Leftovers reheat well in a skillet over medium heat with a splash of water to loosen the eggs. Skip the parsley if you prefer a simpler finish or swap in another fresh herb you have on hand. Course: Breakfast Cuisine: American Equipment: Sheet pan, Large bowl, Oven
Sheet Pan Blueberry Pancake Squares with Maple Drizzle
This sheet pan recipe turns regular pancake batter into soft squares packed with blueberries. It works well for weekend breakfasts when you want to feed a small group without standing at the stove flipping cakes one by one.
The finished squares have a tender center and light golden edges. Maple syrup drizzled on top brings a simple sweet finish that pairs nicely with the berries.
Serves 4 people.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1 cup fresh blueberries
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 425 degrees and line a rimmed baking sheet with parchment paper. Lightly brush the paper with a little of the melted butter.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, eggs, vanilla extract, and remaining melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix.
- Gently fold the blueberries into the batter.
- Spread the batter evenly across the prepared baking sheet. Bake for 12 to 15 minutes until the top is golden and a toothpick comes out clean.
- Remove the pan from the oven and let the pancake slab cool for 5 minutes. Cut into squares and drizzle with maple syrup before serving.
Extra Tips
Cut the cooled slab into even squares with a sharp knife for neat portions. Warm leftover squares in a toaster oven to bring back a bit of crisp edge. If the batter seems thick, add a splash more milk before spreading it on the pan. Course: Breakfast Cuisine: American Equipment: Baking Sheet, Large Mixing Bowl, Whisk
Sheet Pan Mediterranean Frittata with Spinach and Feta
This frittata bakes on a single sheet pan so you can feed four without flipping or watching a skillet. The eggs set up light and tender while the vegetables soften and the feta turns creamy in places.
It works well for weekend brunch or weekday mornings when you want a hands-off breakfast with bright, savory flavors. Cherry tomatoes and olives bring a little tang that pairs nicely with the spinach and cheese.
Serves 4 people.
Ingredients
- 8 large eggs
- 1/4 cup milk
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/4 cup sliced kalamata olives
- 1 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 375°F and line a sheet pan with parchment paper or lightly grease the surface.
- Place the spinach, cherry tomatoes, and red onion on the pan. Drizzle with the olive oil, then sprinkle with oregano, salt, and pepper. Toss to coat and spread into an even layer.
- Whisk the eggs with the milk until smooth, then pour the mixture evenly over the vegetables on the pan.
- Scatter the feta cheese and kalamata olives across the top.
- Bake for 20 to 25 minutes until the eggs are fully set and the edges begin to turn golden.
- Remove from the oven, let rest a few minutes, then sprinkle with the chopped parsley before slicing.
Extra Tips
Keep an eye on the bake time so the eggs stay soft rather than dry. Leftovers hold up well in the fridge for two days and reheat best in a 350°F oven for a few minutes to restore the texture. If you want less salt, reduce the feta slightly since the olives already add brininess. Course: Breakfast Cuisine: Mediterranean Equipment: Sheet Pan, Mixing Bowl, Whisk
Sheet Pan Apple Cinnamon French Toast Bake
This sheet pan version turns classic French toast into an easy breakfast that bakes all at once. Cubes of bread soak up a cinnamon egg mixture while apple pieces soften and caramelize around the edges. It works well for weekend mornings or when you want a warm, hands-off option that feeds a small group without standing at the stove.
The result is soft in the middle with slightly crisp tops and sweet spiced apples throughout. A light dusting of powdered sugar or drizzle of maple syrup at the end brings everything together.
Serves 4 people.
Ingredients
- 8 slices day-old bread, cut into 1-inch cubes
- 2 medium apples, cored and diced
- 4 large eggs
- 1 cup milk
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons butter, melted
- Maple syrup, for serving
Instructions
- Preheat the oven to 375 degrees and line a sheet pan with parchment paper.
- Spread the bread cubes and diced apples evenly across the prepared sheet pan.
- In a mixing bowl, whisk together the eggs, milk, brown sugar, cinnamon, and vanilla until smooth.
- Pour the egg mixture over the bread and apples, then toss gently so everything is coated.
- Drizzle the melted butter evenly over the top.
- Bake for 25 to 30 minutes until the bread is golden and the apples are tender.
- Remove from the oven and let it rest for a few minutes before serving with maple syrup.
Extra Tips
For the best texture, use slightly stale bread so it holds its shape after soaking. If you want to prep ahead, assemble everything on the sheet pan the night before, cover it, and refrigerate. Add the melted butter right before baking so the top still browns nicely. Leftovers reheat well in a 350-degree oven for about 10 minutes. Course: Breakfast Cuisine: American Equipment: Sheet Pan, Mixing Bowl
Sheet Pan Chorizo Potato Hash with Sunny-Side Eggs
This sheet pan chorizo potato hash combines spicy sausage with crispy potatoes and vegetables for a hearty breakfast option. It works well for feeding a group since most of the work happens in the oven with minimal cleanup. The sunny-side eggs on top add a soft texture that balances the roasted ingredients.
The dish brings together smoky and savory notes from the chorizo with the natural sweetness of onions and peppers. Potatoes turn golden and crisp at the edges while everything cooks together on one pan.
Serves 4 people.
Ingredients
- 1.5 pounds Yukon gold potatoes, cut into 1-inch cubes
- 12 ounces Mexican chorizo, casings removed
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- Chopped fresh cilantro, for serving
Instructions
- Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.
- Place the potatoes, onion, bell pepper, and chorizo in a large bowl. Add the olive oil, smoked paprika, salt, and black pepper, then toss until everything is evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast for 25 minutes, stirring once halfway through, until the potatoes are golden and the chorizo is fully cooked.
- Remove the pan from the oven and use a spoon to make four wells in the hash. Crack one egg into each well.
- Return the pan to the oven and bake for 5 to 8 minutes until the egg whites are set but the yolks remain runny.
- Sprinkle with chopped cilantro and serve straight from the pan.
Extra Tips
Soak the diced potatoes in cold water for 10 minutes before seasoning to remove excess starch and help them crisp better in the oven. If the chorizo releases a lot of fat during roasting, tilt the pan slightly and use a spoon to drain some before adding the eggs. Leftovers keep in the fridge for up to two days and reheat best in a skillet to restore crisp edges. Course: Breakfast Cuisine: Mexican Equipment: Large Baking Sheet, Oven, Mixing Bowl
Sheet Pan Ham, Cheese, and Croissant Breakfast Casserole
This sheet pan casserole turns leftover croissants into a hearty breakfast that feels special without much work. The flaky pastry soaks up the egg mixture while the ham and cheese create savory pockets throughout. It works well for weekend brunch or when you need a simple dish that can sit out for a bit.
It bakes into a golden top with a soft, custardy center and plenty of melted cheese in every bite.
Serves 4 people.
Ingredients
- 4 large croissants, torn into bite-sized pieces
- 8 ounces diced ham
- 1 1/2 cups shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
Instructions
- Preheat the oven to 375 degrees F. Use the butter to grease a rimmed sheet pan.
- Spread the torn croissant pieces evenly across the prepared pan.
- Scatter the diced ham over the croissants, followed by 1 cup of the shredded cheddar cheese.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until smooth.
- Pour the egg mixture evenly over the croissants, ham, and cheese.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Bake for 25 to 30 minutes, until the eggs are set and the top is golden.
Extra Tips
Let the casserole rest for five minutes after baking so the eggs finish setting. Leftovers reheat well in a 350 degree oven for about ten minutes to restore some crispness to the croissants. You can assemble everything on the pan the night before, cover it, and add the egg mixture right before baking. Course: Breakfast Cuisine: American Equipment: Sheet pan, Mixing bowl, Whisk
Sheet Pan Sweet Potato Hash with Kale and Bacon
This sheet pan hash brings together sweet potatoes, smoky bacon, and tender kale in one pan. It works well for weekend brunch or when you need to feed a group without standing at the stove. The potatoes turn crisp at the edges while the bacon adds saltiness and the kale softens just enough to keep some bite.
The flavors lean savory with a touch of sweetness from the potatoes and a hint of smoke. Everything cooks together so the bacon fat coats the vegetables and builds flavor without extra steps.
Serves 4 people.
Ingredients
- 2 large sweet potatoes, diced into 1/2-inch pieces
- 8 slices bacon, chopped
- 1 medium onion, diced
- 1 red bell pepper, diced
- 4 cups kale leaves, stems removed and roughly chopped
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil for easy cleanup.
- In a large bowl, toss the diced sweet potatoes, onion, and red bell pepper with the olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- Spread the mixture in a single layer on the prepared sheet pan. Scatter the chopped bacon evenly over the top.
- Roast for 20 minutes, then remove the pan from the oven and stir the vegetables and bacon.
- Add the chopped kale to the pan and toss lightly to combine with the other ingredients.
- Return the pan to the oven and roast for another 10 to 12 minutes until the sweet potatoes are tender and the kale has wilted and crisped slightly at the edges.
Extra Tips
Stir the kale in only after the first roast so it does not overcook and turn too soft. If you want extra crisp bacon, chop it a little finer before adding it. Leftovers reheat well in a skillet over medium heat to bring back some texture, or store them in the fridge for up to three days. Course: Breakfast Cuisine: American Equipment: Baking Sheet, Mixing Bowl, Knife
Sheet Pan Veggie-Loaded Omelet with Mushrooms and Swiss
This sheet pan omelet brings together plenty of vegetables and melty Swiss cheese in one pan. It works well for weekend mornings when you need to feed a group without standing at the stove flipping individual omelets. The result is a firm yet tender egg base with earthy mushrooms and a light cheese flavor throughout.
It also makes a good option for brunch because everything cooks at once and slices neatly for serving.
Serves 4 people.
Ingredients
- 8 large eggs
- 1/2 cup milk
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 1 red bell pepper, diced
- 2 cups fresh spinach
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded Swiss cheese
Instructions
- Preheat the oven to 400 degrees F and line a rimmed sheet pan with parchment paper. Drizzle the olive oil over the pan and spread it evenly.
- Scatter the sliced mushrooms and diced bell pepper across the pan. Place the pan in the oven and roast the vegetables for 10 minutes.
- While the vegetables roast, whisk the eggs, milk, salt, and black pepper in a mixing bowl until well combined.
- Remove the pan from the oven and stir in the spinach so it begins to wilt from the heat. Pour the egg mixture evenly over the vegetables.
- Sprinkle the shredded Swiss cheese across the top. Return the pan to the oven and bake for 15 to 18 minutes until the eggs are set and the cheese has melted.
- Let the omelet cool for a few minutes, then cut it into squares for serving.
Extra Tips
Slice the omelet into portions while it is still slightly warm so the cheese does not tear the eggs. Leftovers reheat well in a 350 degree F oven for about 8 minutes. If you want a milder flavor, swap half the Swiss for mild cheddar. The spinach wilts quickly, so add it right before the eggs to keep some texture. Course: Breakfast Cuisine: American Equipment: Sheet Pan, Oven, Mixing Bowl, Whisk
Sheet Pan Banana Oatmeal Bake with Walnuts
This sheet pan oatmeal bake turns simple pantry staples into a hearty breakfast that feeds a small group without much hands-on work. It works well for weekend mornings or when you want something warm and filling ready all at once. The oats soften into a chewy base while the bananas add natural sweetness and the walnuts bring a bit of crunch on top.
Serves 4 people.
Ingredients
- 2 cups rolled oats
- 3 ripe bananas, mashed
- 2 cups milk
- 2 large eggs
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 375 degrees and line a sheet pan with parchment paper.
- In a large bowl, stir together the mashed bananas, milk, eggs, maple syrup, and melted butter until smooth.
- Add the rolled oats, cinnamon, baking powder, and salt to the wet mixture and mix until everything is evenly combined.
- Spread the oat mixture in an even layer on the prepared sheet pan.
- Scatter the chopped walnuts evenly over the top.
- Bake for 25 to 30 minutes until the edges are golden and the center is set.
- Let the bake cool for 5 minutes before slicing into portions.
Extra Tips
Slice any leftovers into squares and store them in the fridge for up to three days. Reheat portions in the microwave for about a minute or in a 350-degree oven for 10 minutes to bring back some crisp edges. If you want less sweetness, reduce the maple syrup by one tablespoon. The walnuts toast nicely during baking, so there is no need to toast them ahead. Course: Breakfast Cuisine: American Equipment: Sheet Pan, Large Mixing Bowl
Sheet Pan Huevos Rancheros with Black Beans and Avocado
This sheet pan version of huevos rancheros brings together crisp tortillas, spiced black beans, and baked eggs in one pan. It works well for weekend brunch or feeding a small group without much hands-on time. The result has savory beans, soft eggs, and fresh avocado on top for a balanced plate.
The dish keeps the classic rancheros flavors but uses the oven to handle most of the work. Black beans get seasoned and roasted alongside the tortillas, then eggs cook right on the pan until set. Avocado and salsa finish it off for creaminess and brightness.
Serves 4 people.
Ingredients
- 4 corn tortillas
- 1 (15-ounce) can black beans, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 cup salsa
- 2 avocados, sliced
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 400 degrees F and line a large sheet pan with parchment paper.
- In a bowl, toss the black beans with olive oil, cumin, chili powder, salt, and black pepper until evenly coated.
- Arrange the corn tortillas on the sheet pan and spread the seasoned black beans over and around them in an even layer.
- Use the back of a spoon to make four shallow wells in the bean mixture, then crack one egg into each well.
- Bake for 12 to 15 minutes until the egg whites are set but the yolks are still slightly runny.
- Remove the pan from the oven and let it rest for 2 minutes.
- Top with salsa, avocado slices, and chopped cilantro before serving.
Extra Tips
Warm the salsa briefly before adding it so the temperature stays consistent across the dish. If you prefer firmer yolks, bake an extra two minutes. Leftovers reheat best in a 350-degree oven for five minutes to keep the tortillas from getting soggy. Skip the cilantro if you want a milder finish. Course: Breakfast Cuisine: Mexican Equipment: Sheet Pan, Oven, Mixing Bowl
Sheet Pan Everything Bagel Egg Bake with Lox
This sheet pan recipe brings together the flavors of a classic bagel and lox breakfast in one easy dish. It works well for weekend mornings or when you want a simple way to feed a small group without much hands-on time.
The cubed bagels soak up the egg mixture and bake until the edges turn crisp. Smoked salmon and cream cheese add a savory finish once the bake comes out of the oven.
Serves 4 people.
Ingredients
- 4 everything bagels, cut into bite-sized pieces
- 8 large eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons everything bagel seasoning
- 4 ounces cream cheese, cut into small cubes
- 4 ounces lox, sliced
- 2 tablespoons fresh dill, chopped
Instructions
- Preheat the oven to 375 degrees and line a sheet pan with parchment paper.
- Spread the bagel pieces evenly across the sheet pan.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until smooth.
- Pour the egg mixture over the bagel pieces and press down gently so the bread soaks up some liquid.
- Sprinkle everything bagel seasoning evenly over the top.
- Scatter the cream cheese cubes across the surface.
- Bake for 25 to 30 minutes until the eggs are set and the bagel edges look golden.
- Remove the pan from the oven and let it cool for a few minutes.
- Top with sliced lox and chopped fresh dill before serving.
Extra Tips
Let the bake rest for five minutes after removing it from the oven so the eggs finish setting and the cream cheese softens. If you want a stronger onion flavor, add a light sprinkle of dried onion flakes with the bagel seasoning before baking. Leftovers reheat well in a 350-degree oven for about ten minutes. Course: Breakfast Cuisine: American Equipment: Sheet Pan, Mixing Bowl, Whisk, Oven
Sheet Pan Broccoli Cheddar Quiche with Ham
This sheet pan quiche combines flaky crust with eggs, broccoli, ham, and cheddar for a simple breakfast that feeds a small group without much fuss. It bakes evenly in one pan, so you can slice and serve it straight from the oven.
The result is a savory slice with tender broccoli pieces, salty ham bits, and melted cheese throughout. It works well for weekend brunch or weekday meal prep when you want something hearty but low effort.
Serves 4 people.
Ingredients
- 1 refrigerated pie crust
- 2 cups chopped broccoli florets
- 1 cup diced ham
- 6 large eggs
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and unroll the pie crust into a rimmed sheet pan, pressing it gently to cover the bottom and slightly up the sides.
- Scatter the chopped broccoli florets and diced ham evenly over the crust.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until smooth.
- Pour the egg mixture over the broccoli and ham, then sprinkle the shredded cheddar cheese evenly on top.
- Bake for 25 to 30 minutes until the center is set and the edges are lightly golden.
- Remove from the oven and let the quiche rest for 5 minutes before slicing.
Extra Tips
Steam the broccoli briefly before adding it if you prefer softer pieces, or use it raw for a bit more crunch after baking. Leftovers reheat well in a toaster oven to keep the crust crisp. For a milder flavor, swap half the cheddar for mozzarella. Course: Breakfast Cuisine: American Equipment: Sheet Pan, Mixing Bowl, Whisk
Sheet Pan Biscuits and Sausage Gravy Casserole
This sheet pan recipe brings together classic biscuits and sausage gravy in one easy bake. It works well for a weekend breakfast when you want something hearty without multiple pans or steps.
The result is soft biscuits nestled in thick, savory gravy with plenty of sausage pieces in every bite. The dish comes together with minimal fuss and delivers familiar comfort food flavors.
Serves 4 people.
Ingredients
- 1 pound breakfast sausage
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (16.3 ounces) refrigerated biscuits (8 count)
Instructions
- Preheat the oven to 375°F and line a sheet pan with parchment paper.
- Cook the sausage in a large skillet over medium heat, breaking it into small pieces until browned and cooked through.
- Sprinkle the flour over the sausage and stir for one minute to coat evenly.
- Slowly whisk in the milk along with the salt and black pepper. Continue cooking and stirring until the gravy thickens, about 4 minutes.
- Arrange the biscuits in a single layer on the prepared sheet pan.
- Pour the finished sausage gravy evenly over and around the biscuits.
- Bake for 22 to 25 minutes until the biscuits are golden and fully cooked.
Extra Tips
If the gravy thickens too much while sitting, stir in a tablespoon of milk before pouring it over the biscuits. Leftovers reheat best in a 350°F oven for 10 minutes to restore texture. Use whole milk for the richest gravy consistency. Course: Breakfast Cuisine: American Equipment: Sheet Pan, Large Skillet, Whisk
Sheet Pan Caprese Egg Bake with Tomatoes and Basil
This sheet pan dish combines eggs with tomatoes and mozzarella for a low-effort breakfast option. It suits mornings when you want something warm and simple that still feels a bit special for a small group.
The result gives soft eggs alongside roasted tomatoes and melted cheese, finished with fresh basil. Everything cooks together on one pan for easy cleanup.
Serves 4 people.
Ingredients
- 8 large eggs
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella, torn into pieces
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F and lightly grease a rimmed sheet pan.
- Place the halved cherry tomatoes on the pan and drizzle with the olive oil. Sprinkle with the salt and black pepper, then toss to coat and spread into an even layer.
- Scatter the torn mozzarella pieces over the tomatoes.
- Crack the eggs directly onto the pan, spacing them evenly among the tomatoes and cheese.
- Bake for 15 to 18 minutes until the egg whites are set but the yolks remain slightly soft.
- Remove the pan from the oven and scatter the fresh basil leaves over the top before serving.
Extra Tips
Use fresh mozzarella rather than the low-moisture kind so it melts into creamy pools instead of staying firm. If the tomatoes release a lot of liquid during baking, tilt the pan slightly to drain it off before adding the basil. Leftovers reheat well in a 350°F oven for a few minutes, though the basil should be added fresh each time. Course: Breakfast Cuisine: Italian Equipment: Sheet Pan, Oven
