Preheat oven to 350 degrees Fahrenheit. Grease bottom of sheet pan or baking pan and set aside.
Combine all ingredients for the sheet pan eggs in a large bowl and use a fork to mix well. Break apart yolks and beat with egg until all ingredients are combined.
Pour onto prepared baking sheet or pan and bake on the middle rack of your oven, uncovered, for 20 - 25 minutes, or until eggs are set.
Allow to cool for 2 - 3 minutes and then cut your servings and transfer to a cooling rack (this will prevent your eggs from getting soggy on the bottom).
Make breakfast sandwiches or eat as is.
Store leftover servings of your sheet pan eggs between parchment paper in the refrigerator. Sheet pan eggs can also be frozen for up to 2 months, wrapped well in plastic wrap. You can add anything you like to your breakfast sandwich. Prepared sandwiches can be made ahead, wrapped tightly in plastic wrap, and kept in refrigerator.Nutritional values listed are only for the sheet pan eggs if you make 6 servings. You can make more servings if you cut each piece smaller.