When it comes to meal prep or serving breakfast for a larger group, this Sheet Pan Frittata is the way to go! It’s just like a classic frittata but the egg mixture is poured into a half-sheet pan instead of a pie plate. And it’s super customizable too, whether your family are meat lovers or you need it to be vegetarian. Serve right away or cut into portions for later!

Overhead view of sheet pan frittata with various pieces sliced and missing

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Eggs, veggies, and cheese make this easy Sheet Pan Frittata a filling and healthy breakfast. I top mine with spinach, onion, bell pepper, and Swiss for a low carb vegetarian meal, but it’s so easy to customize with meats and your own favorite veggies. I love this frittata recipe so much for meal prep or serving to a larger group – you can enjoy it right away or cut into portions and store in the fridge or freezer for later.

Tips & Variations

The size of the pan matters. I used a rimmed half sheet pan (18×13) for this sheet pan frittata as written in the recipe. If you don’t have a pan that size, you can make these eggs in a 9×13 casserole dish, but you will need to reduce the eggs from 16 down to 12. You will also need to adjust the baking time slightly (just watch until the eggs are set in the middle) and, of course, you’ll get fewer servings.
Customize the add-ins. These eggs are very versatile. Feel free to add in some cooked meats, and swap different veggies and cheese to suit your needs, just be sure to keep the ratios the same and make sure the all the veggies are diced into very small pieces.
Using different milk. I prefer whole milk because it makes the eggs extra creamy. For added richness, you can use half-n-half instead. 2% milk would also be okay, though not as creamy. Avoid skim milk or dairy substitutes.
Do I have to use parchment paper? No, you can skip the parchment paper, if preferred, but you must ensure the sheet pan is greased very well.
How do I know when it’s done? The eggs should be set in the middle and slightly golden on the edges of the pan. If you’re not sure, you can use a knife to cut into the middle.

Sheet Pan Egg Frittata

Eggs, veggies, and cheese make this easy Sheet Pan Frittata a filling and healthy breakfast. Great for meal prep or serving to a group! You can serve right away or cut into portions for later.

Print Recipe Rate Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 12 people

Ingredients

16 large eggs
1/4 cup whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup chopped fresh baby spinach
1/2 cup diced onion
1/4 cup diced red bell pepper
1 cup shredded Swiss cheese

Instructions

Preheat oven to 350°F. Spray a rimmed half sheet pan (18×13) with nonstick spray, line it with a sheet of parchment paper, and lightly spray again.
In a large mixing bowl, vigorously whisk together 16 large eggs, 1/4 cup whole milk, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder until the eggs are light, fluffy, and pale in color.
Pour the eggs evenly onto the sheet pan.
Sprinkle the eggs with 1/2 cup chopped fresh baby spinach, 1/2 cup diced onion, 1/4 cup diced red bell pepper, and 1 cup shredded swiss cheese.
Bake for 15 to 18 minutes or until the eggs are set.
Allow the eggs to cool slightly, slice and serve on their own or on top of toast.

Video

Notes

Customize the add-ins. Feel free to swap different veggies and cheese to suit your needs. You can also swap in some cooked bacon, sausage, or diced ham if you don’t need it to be vegetarian. Just be sure to keep the ratios the same.

Pan size. If you don’t have an 18×13 pan, you can make these eggs in a 9×13 casserole dish, but you’ll need to reduce the eggs from 16 down to 12. You will also need to adjust the baking time (watch until the eggs are set in the middle) and you’ll get fewer servings.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Breakfast

Cuisine: American

Keyword: sheet pan egg frittata, sheet pan frittata

A sheet pan frittata with a slice missing

Serving Suggestions

I like to cut my sheet pan egg frittata into squares and serve them with a side of toast. Since this serves a crowd, it’s perfect for weekend breakfasts with the family or brunch with friends. To turn it into a bigger meal, you could add a side of breakfast sausage or bacon and some home fries or hash browns.

How To Store Leftovers

Fridge. Store leftovers in an airtight container in the fridge. It’ll last for 2-3 days.
Freezer. You can also freeze individual squares of the frittata. Wrap each slice in plastic wrap once it has cooled and place in a freezer-safe ziploc. Thaw in the fridge.
Reheat. Reheat the leftovers in the microwave just until hot. Keep in mind that microwaving eggs can change the texture a bit.

More Easy Breakfast Recipes To Try

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Sheet Pan Egg Frittata

Tips & Variations