If you love a hearty and satisfying breakfast that comes together with minimal fuss, then these Sheet Pan Egg Breakfast Sandwiches are about to become your new weekend obsession. Imagine fluffy, perfectly baked eggs infused with just the right amount of seasoning, melted cheese melting over the top, all nestled inside a toasted English muffin with your favorite savory bacon or ham. This recipe is a brilliant way to feed a crowd or prep for a busy week ahead, and once you try it, you’ll wonder how you ever managed breakfast without them.

Sheet Pan Egg Breakfast Sandwiches Recipe - Recipe Image

Ingredients You’ll Need

Creating these sandwich essentials is wonderfully straightforward, with each ingredient playing a crucial role in achieving that perfect combination of creamy, savory, and crunchy textures.

12 large eggs: The star of the dish, providing a fluffy and rich base for your sandwiches.

1/3 cup whole milk: Adds creaminess to the eggs for a tender, custard-like texture.
6 oz cheese, grated: Melts beautifully over the eggs, bringing gooey indulgence and flavor.

Kosher salt and freshly ground black pepper, to taste: Essential seasonings that bring out the natural flavors without overwhelming.
English muffins: Their sturdy yet tender crumb is perfect for holding all the delicious fillings.

Bacon, Canadian bacon, or ham: Choose your favorite for a smoky, salty element that complements the eggs.

How to Make Sheet Pan Egg Breakfast Sandwiches

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 375°F and greasing a half sheet pan (about 13 by 18 inches) with butter or nonstick spray. This simple step ensures the eggs won’t stick and makes for an easy cleanup afterwards. The sheet pan size is perfect for evenly baking all twelve eggs at once.

Step 2: Whisk Together Eggs and Milk

In a large bowl, whisk the 12 eggs with 1/3 cup whole milk until the mixture is smooth and consistent. Adding milk is a little trick that creates a creamier, softer finished texture. Season the mix generously with kosher salt and freshly ground pepper to enhance every bite with just the right amount of savory warmth.

Step 3: Bake the Eggs

Pour the egg mixture evenly into the prepared sheet pan and bake for about 12 minutes. Keep an eye so the eggs set perfectly but remain moist – a slightly custardy texture means they won’t dry out in your sandwich. This is where the magic of the Sheet Pan Egg Breakfast Sandwiches really starts to shine!

Step 4: Add Cheese and Finish Baking

Once the eggs are cooked but still tender, remove the pan from the oven and sprinkle the grated cheese evenly on top. Return to the oven for just 3 more minutes until the cheese is melted and bubbly. The melted cheese creates a luscious layer that binds the eggs together wonderfully.

Step 5: Slice and Assemble

After a few minutes of cooling, sprinkle the eggs lightly with a bit more salt and slice the entire sheet pan into 12 even squares. Each square is now perfectly portioned for a sandwich. For the best sandwich, toast your English muffins and layer the egg square with crispy bacon, Canadian bacon, or ham. Then, stack it all together and get ready for a breakfast that’s bursting with flavor.

How to Serve Sheet Pan Egg Breakfast Sandwiches

Garnishes

To take your Sheet Pan Egg Breakfast Sandwiches from delicious to show-stopping, try adding fresh garnishes like a handful of baby arugula for peppery punch, sliced avocado for creaminess, or a few dashes of hot sauce for a little kick. These simple touches brighten the flavors and make every bite exciting.

Side Dishes

Pair your sandwiches with seasonal fresh fruit, crispy hash browns, or a light mixed greens salad for a complete and balanced breakfast. The crispy textures and fresh flavors of these sides complement the warm, cheesy eggs beautifully.

Creative Ways to Present

If you’re feeding a crowd or want to impress at brunch, arrange the sliced egg squares on a platter alongside mini English muffins and several meat options for a make-your-own sandwich bar. This interactive style lets everyone customize their perfect Sheet Pan Egg Breakfast Sandwich with all their favorite toppings and condiments.

Make Ahead and Storage

Storing Leftovers

Leftover egg squares can be stored in an airtight container in the refrigerator for up to 4 days. This makes it incredibly easy to grab a quick breakfast option during busy mornings without skipping flavor or nutrition.

Freezing

If you want these sandwiches ready to go any time, freeze individual egg squares wrapped tightly in plastic wrap. Frozen properly, they will stay fresh for up to 2 months. This freezer-friendly nature makes them perfect for batch cooking and meal prepping.

Reheating

To reheat, simply unwrap a frozen egg square and microwave it for about 1 minute or until warmed through. Pair with a toasted English muffin and your choice of meat, and in minutes you’ll have a hot, satisfying breakfast that feels freshly made.

FAQs

Can I use egg whites or a different type of milk?

Absolutely! Using egg whites will lower the fat content, and you can substitute milk with almond, soy, or oat milk depending on your dietary preferences. Just expect a slight difference in texture and flavor.

What cheese works best for Sheet Pan Egg Breakfast Sandwiches?

Cheddar is a classic choice for its sharp flavor and melting quality, but you can experiment with mozzarella for milder meltiness, pepper jack for some spice, or even gouda for a smoky twist.

Can I make these vegetarian?

Yes, simply skip the bacon or ham and add sautéed mushrooms, spinach, or roasted peppers inside your sandwich for a delicious vegetarian option.

How do I prevent the eggs from overcooking?

Keep a close eye during the baking process and remove the eggs as soon as they have mostly set but are still slightly jiggly. They will continue to cook a little from residual heat.

Are Sheet Pan Egg Breakfast Sandwiches suitable for meal prep?

Definitely! They are ideal for meal prepping since you can easily prepare large batches, freeze portions, and reheat quickly without sacrificing taste or texture.

Final Thoughts

Sheet Pan Egg Breakfast Sandwiches bring together simplicity and flavor in a way that makes morning routines feel a bit more special. They are perfect for sharing with family or friends or stocking up for easy breakfasts all week long. Once you give this recipe a try, you’ll appreciate how effortless it is to create a delicious, hearty start to your day that everyone will love. So go ahead, gather your ingredients, and bake up a batch of these delightful sandwiches—you won’t regret it!

Sheet Pan Egg Breakfast Sandwiches Recipe

★★★★★

4.9 from 25 reviews

Author: Mariam

Total Time: 25 minutes
Yield: 12 sandwiches 1x
Diet: Low Salt

Print Recipe

Description

These Sheet Pan Egg Breakfast Sandwiches are a simple and delicious breakfast option perfect for meal prep. They’re made by baking eggs in a large sheet pan, topped with melted cheese, and served on toasted English muffins with your choice of bacon, Canadian bacon, or ham. Quick to prepare and easy to customize, these sandwiches offer a convenient, protein-packed start to your day.

Ingredients

Scale

Egg Mixture

12 large eggs
1/3 cup whole milk

Kosher salt, to taste
Freshly ground black pepper, to taste

Toppings

6 oz cheese, grated (cheddar, mozzarella, or your choice)

Sandwich Assembly

English muffins, toasted (6, split)
Bacon, Canadian bacon, or ham (as desired, cooked)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a half sheet pan (13×18 inches) with butter or nonstick cooking spray to prevent sticking.

Mix Eggs and Season: In a large bowl, whisk together 12 large eggs and 1/3 cup whole milk until smooth. Season with kosher salt and freshly ground black pepper to your liking.
Bake Eggs: Pour the egg mixture into the prepared sheet pan, spreading evenly. Bake in the preheated oven for about 12 minutes or until the eggs are set but still slightly moist on top. This ensures the eggs aren’t overcooked.
Add Cheese and Melt: Remove the sheet pan from the oven and evenly sprinkle 6 oz of your grated cheese over the eggs. Return to the oven and bake for an additional 3 minutes, or until the cheese has melted completely.

Cool and Slice: Lightly sprinkle a pinch more salt over the eggs. Allow them to cool for a few minutes to firm up. Then, slice the baked egg sheet into 12 even squares for your sandwiches.
Optional Freezing: If you want to prepare ahead, wrap each square individually in plastic wrap and freeze. When ready to eat, remove the wrap and microwave each square for about 1 minute to reheat.
Assemble Sandwiches: Toast English muffins and layer each with a baked egg square and cooked bacon, Canadian bacon, or ham. Enjoy your hearty and easy breakfast sandwich!

Notes

For cheese, cheddar is traditional but feel free to use mozzarella, Monterey Jack, or a blend.
Swap whole milk for a lower fat milk if preferred, though it may slightly affect creaminess.
Cook bacon, Canadian bacon, or ham fully before assembling sandwiches.

Egg squares can be stored covered in the refrigerator for up to 4 days.
Use nonstick spray or butter generously to ensure eggs release easily from the pan.
This recipe can be doubled for larger batches using a full sheet pan.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast

Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 sandwich

Calories: 280
Sugar: 2g
Sodium: 520mg

Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 8g

Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g

Protein: 18g
Cholesterol: 215mg

Keywords: sheet pan egg breakfast sandwiches, easy breakfast recipes, make ahead breakfast, egg muffin sandwiches, baked egg squares