Description
Sheet Pan Egg Breakfast Sandwiches are an easy and delicious way to prepare breakfast for a crowd. This recipe features fluffy baked eggs with melted cheese on top, served on toasted English muffins with your choice of bacon, Canadian bacon, or ham. Perfect for meal prep or quick mornings.
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
- Bacon, Canadian bacon, or ham (quantity as desired)
Serving
- English muffins (12 muffins, split and toasted)
Instructions
- Preheat Oven: Preheat your oven to 375°F and grease a half sheet pan (13x18 inches) with butter or nonstick spray to prevent the eggs from sticking.
- Prepare Egg Mixture: In a large bowl, whisk together the 12 large eggs and 1/3 cup whole milk until smooth. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Bake Eggs: Pour the egg mixture evenly into the prepared sheet pan. Bake in the oven for about 12 minutes, or until the eggs are set but still slightly moist with a little liquid remaining to avoid overcooking.
- Add Cheese: Remove the sheet pan from the oven and sprinkle the grated 6 oz cheese evenly over the baked eggs. Return the pan to the oven and bake for an additional 3 minutes until the cheese has melted.
- Cool and Slice: Sprinkle the eggs lightly with salt again, and let them cool for a few minutes. Once cooled, slice the cooked eggs into 12 even squares.
- Freeze Option: If you want to store the egg squares for later use, wrap each square tightly in plastic wrap and freeze. To reheat, remove the plastic wrap and microwave each square for 1 minute.
- Assemble Sandwiches: To serve, place one egg square on a toasted English muffin half along with your choice of bacon, Canadian bacon, or ham. Top with the other muffin half and enjoy your breakfast sandwich!
Notes
- Use any cheese you prefer such as cheddar, mozzarella, or pepper jack for different flavors.
- You can substitute whole milk with 2% or skim milk for a lighter version.
- Feel free to add vegetables like spinach, peppers, or onions to the egg mixture before baking for extra nutrition.
- Cook bacon or ham separately while the eggs bake to save time.
- These egg squares are great for meal prep and can be quickly reheated for busy mornings.
- For gluten-free option, substitute English muffins with gluten-free bread or sandwich buns.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 215 mg
