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
