Sheet-Pan Frittata

Sheet-pan frittata is the easiest way to make eggs for a crowd without babysitting the stove. ♡

It bakes up fluffy, sliceable, and perfect for breakfast meal prep. Here’s the thing: the secret is using enough dairy for tenderness and not overloading it with watery veggies (hello, soggy frittata). We’ll sauté the veggies first, then bake everything on one sheet pan so the edges get lightly golden and the middle stays soft.

Slice it into squares, tuck it into sandwiches, or eat it cold straight from the fridge.

Let’s make it together.

Ingredients

• 12 large eggs

• 1 cup milk or half and half

• 1 teaspoon fine sea salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon garlic powder (optional)

• 1/2 teaspoon smoked paprika (optional)

• 1 1/2 cups shredded cheese (cheddar, mozzarella, Monterey Jack, feta, or a mix)

• 2 cups chopped veggies (see ideas below)

• 1 cup cooked protein (optional: diced ham, cooked sausage, bacon, shredded chicken)

• 2 tablespoons chopped fresh herbs (optional: parsley, chives, dill)

• 2 tablespoons olive oil or butter (for cooking veggies and greasing pan)

Veggie ideas

• bell peppers, onions, mushrooms (best sautéed)

• spinach or kale (stir in at the end to wilt)

• broccoli (finely chopped, quick sauté)

• cherry tomatoes (use sparingly, can be watery)

Tips

• Use a rimmed sheet pan. A standard half-sheet (about 18×13 inches) is perfect.

• Grease + line for easy cleanup. Parchment plus a light oil/butter coat prevents sticking.

• Pre-cook watery veggies. Mushrooms, peppers, onions, and broccoli should be sautéed first.

• Don’t overbake. Pull when the center is just set; it will finish cooking as it cools.

• Let it rest 10 minutes before slicing. Cleaner slices, better texture.

Variations

• Make it Mediterranean: spinach, feta, red onion, and a handful of olives.

• Make it Tex-Mex: pepper jack, sautéed peppers/onions, green chiles, and a pinch of cumin.

• Make it breakfast sausage: browned sausage + cheddar + scallions.

• Make it veggie-heavy: keep cheese the same, skip meat, and add extra herbs for flavor.

• Make it dairy-free: use unsweetened non-dairy milk and skip cheese (or use dairy-free cheese).

FAQ

Sheet-Pan Frittata

An easy sheet-pan frittata that bakes up fluffy and sliceable—perfect for feeding a crowd or meal prep breakfasts all week.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 12 large eggs
• 1 cup milk or half and half
• 1 tsp fine sea salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (optional)
• 1/2 tsp smoked paprika (optional)
• 1 1/2 cups shredded cheese
• 2 cups chopped veggies (pre-cooked if watery)
• 1 cup cooked protein (optional)
• 2 tbsp chopped fresh herbs (optional)
• 2 tbsp olive oil or butter (plus more for greasing pan)

Method

 

1. Preheat and prep pan. Heat oven to 375F. Line a rimmed half-sheet pan (about 18x13) with parchment and lightly grease.
2. Cook veggies. Heat 1 tablespoon oil/butter in a skillet over medium heat. Sauté onions/peppers/mushrooms/broccoli 4 to 6 minutes until tender. If using spinach, add it at the end just to wilt. Let veggies cool slightly.
3. Mix eggs. In a large bowl, whisk eggs, milk, salt, pepper, and any optional seasonings until well combined.
4. Assemble. Spread veggies and cooked protein evenly over the sheet pan. Sprinkle on about half the cheese.
5. Pour and top. Pour egg mixture evenly over everything. Top with remaining cheese.
6. Bake. Bake 18 to 22 minutes, until the center is just set and no longer jiggly. If you want more color, broil 1 to 2 minutes at the end (watch closely).
7. Rest and slice. Rest 10 minutes, then slice into squares. Sprinkle with herbs if using.

Notes

• If your add-ins are very salty (ham, feta, bacon), start with 3/4 teaspoon salt and adjust next time.
• For the best texture, avoid piling on juicy tomatoes or raw mushrooms—cook first and use sparingly.
• Store leftovers airtight up to 4 days, or freeze squares up to 2 months.

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