Sheet Pan Eggs

Never play short-order cook to a group of friends with this easy hack that guarantees everyone's breakfast is done at the same time.
  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 12 servings
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Olive oil, for the pan

12 large eggs 

Kosher salt and freshly ground black pepper


  1. Preheat the oven to 425 degrees F. Generously coat a quarter-sheet pan with oil and place in the oven to heat for 15 minutes.
  2. Crack the eggs carefully into a pitcher. Remove the sheet pan from the oven and, working quickly, gently pour the eggs into the pan. Sprinkle with salt and pepper and carefully return to the oven. Bake until the egg whites are just set but the yolks are still runny, about 5 minutes, or to the desired degree of doneness.
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