Sheet Pan Egg Breakfast Sandwiches
Feeding a crowd? Make your morning easier with these.
you're making mealtime meaningful.
I have told you all this before and I’m sure I’ll tell you again, but… I’m not naturally a morning person but I do love feeding people breakfast, so I’m always looking for breakfast solutions that you can make ahead or that just make my life a little easier in the A.M. And making breakfast sandwiches out of sheet pan baked eggs is one of my very favorite morning strategies. Instead of standing at the stove preparing a bunch of eggs one by one, you just pop these in the oven and then slice them up to make sandwiches. Easy as that! They’re soft and flavorful and freeze beautifully, so they’re an ideal make-ahead option.
I made these for some friends who were visiting and as we sat down to eat, one took a bite and told me how skeptical she’d been when she saw me pouring eggs into a baking sheet but that she thought that they were absolutely delicious. That’s what I always like to hear. These are easy too.
The method is really all in the eggs, milk, and cheese; the sandwich accompaniments are up to you. I’ve gone with English muffins and Canadian bacon, but regular bacon, avocado, bagels, hot sauce, and/or ham are all great choices here.
You’ll want a dozen eggs that you just crack into a bowl with a third cup of milk. (Cream or half and half work fine if you’re feeling a little indulgent.)
And then whisk up with some salt and pepper.
Pour it all into a half sheet pan (that’s 13×18)…
… and bake until they’ve just cooked through. You want them to be soft, so if a little liquid is left, that’s okay. Top with cheese and pop it back in the oven for just three minutes or so until the cheese has melted.
And then slice them up! If you’re planning to freeze them, just wrap each square in plastic wrap and pop them in the freezer. When you’re ready to make a sandwich, just take the egg out of the freezer, remove the plastic wrap, and microwave it for one minute. (That makes for a very easy morning.)
But if you’re ready to eat now, go ahead and gather your favorite morning sandwich fixings, stack them together, and dig in. I wish all my mornings were that easy.
Sheet Pan Egg Breakfast Sandwiches
Yield(s): Serves 12
5m prep time
12m cook time
you're making mealtime meaningful.
Ingredients
- 12 large eggs
- 1/3 cup whole milk
- 6 oz cheese, grated
- Kosher salt and freshly ground black pepper, to taste
- English muffins
- Bacon, Canadian bacon, or ham
Preparation
- Preheat oven to 375°F and grease a half sheet pan (13x18 inches) with butter or nonstick spray.
- In a large bowl, whisk eggs and milk together until smooth. Season with salt and pepper and pour into prepared sheet pan.
- Bake until cooked through, about 12 minutes. You want eggs to be set but not overcooked, so some liquid is okay.
- Remove from oven and top with cheese. Return to oven just until cheese has melted, about 3 minutes.
- Sprinkle lightly with salt once more and let eggs cool a few minutes. Slice into 12 even squares.
- If freezing, wrap each square in plastic wrap and freeze. To reheat, remove from plastic and microwave 1 minute.
- To serve, add egg to a toasted English muffin with bacon, Canadian bacon, or ham and enjoy!
Recipe adapted from Macheesmo.