Breakfast · American
Oven Bacon and Eggs
Crisp bacon and cheesy eggs baked together on one sheet pan: breakfast for a crowd with no flipping.
- Hands-on
- 15 min
- Hands-off
- 45 min
- Oven preheat
- 15 min
- Total
- 1 h
- Makes
- 16 squares
- Serves
- 8
Turn the oven on first and cut the bacon while it heats (preheat overlaps prep). Total = 15 min hands-on + 45 min hands-off: 15 min crisping the bacon (whisk the eggs meanwhile), 25 min or so for the eggs to set, and a 5-minute rest before cutting.
Oven 180 °C · 160 °C fan, then 150 °C · 130 °C fan (350 °F, then 300 °F)
Pan 46 x 33 cm rimmed sheet pan (half sheet) (US: 18 x 13 in rimmed sheet pan (half sheet))
- easy
- gluten-free
- brunch
- crowd
- sheet-pan
- one-pan
Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means
Scaling? Built for one 46 x 33 cm (18 x 13 in) rimmed sheet pan. A half batch in the same pan makes a thinner layer that sets sooner, so start checking well before 25 minutes. Don't pile more eggs into one pan; use a second pan instead. Some items (like eggs) don’t halve neatly: beat them, then measure out half.
Ingredients
You need: 46 x 33 cm (18 x 13 in) rimmed sheet pan · large bowl and whisk · spatula · knife or pizza cutter · instant-read thermometer · oven mitts
Contains: egg · milk
Method
Crisp the bacon
Heat the oven to 180°C (160°C fan, 350°F). Spread the 227 g (8 slices) bacon pieces in one layer on the sheet pan and drizzle with 1 tbsp oil. Bake about 15 minutes, stirring halfway.
Ready when: Crisp and lightly browned, with the fat melted out into the pan.
Otto tried this firstOtto tips the bacon fat down the sink to be 'tidy'. It's the flavour for the eggs (and fat clogs drains). Leave the bacon and its fat in the pan.Whisk the eggs
While the bacon cooks, whisk the 18 eggs, 120 ml (1/2 cup) half-and-half, the 3 sliced scallions, 2 tsp kosher salt and 1/4 tsp pepper in a large bowl until evenly yellow.
Lower the oven
Take out the pan, keeping the bacon and fat in it, and turn the oven down to 150°C (130°C fan, 300°F). Set the hot pan on a heatproof surface.
Pour and top
Spread the bacon pieces evenly over the pan. Pour the egg mixture over them, then scatter the 2 diced tomatoes and 226 g (2 cups) cheddar on top.
Bake the eggs
Slide the pan back into the oven slowly and level, so the liquid egg doesn't slosh over the rim. Bake about 25 minutes.
Ready when: Set all the way across, including the middle: no wobble and no wet, shiny egg when you press the centre with a spatula. The centre reads 71°C (160°F). Give it a few more minutes if it doesn't.
Rest and cut
Let it rest for 5 minutes, then cut into 16 squares with a knife or pizza cutter. Serve with hot sauce if you like.
Make ahead, store & reheat
- Storage
- Refrigerate leftovers in an airtight container within 2 hours (1 hour above 32°C / 90°F) and eat within 3 to 4 days.
- Reheat
- Reheat squares until hot in the centre, 74°C (165°F).
If something goes wrong
- Egg spilled over the rim on the way into the oven Why: The pan tipped while it was carried full.
Carry it with both hands and slide it onto the rack slowly and level.
Good to know
- Don't drain the bacon fat: it flavours the eggs and keeps them from sticking.
- For sandwiches, tuck a square into a warm split roll.
Safety
- The pan holds hot bacon fat. Use oven mitts, keep it level, and keep kids clear while it goes in and out of the oven; they can whisk the eggs.
- Bake until the eggs are fully set and 71°C (160°F) in the middle, the safe temperature for egg dishes.
- Wash hands, the bowl and whisk in hot soapy water after handling raw egg and raw bacon.
- Gluten-free only if your bacon is labelled gluten-free; some cured meats contain other allergens too, so check the label.