sheet pan eggs for breakfast sandwiches
These sheet pan eggs are a convenient and delicious way to prepare breakfast sandwiches for a crowd. By baking the eggs in a sheet pan, you can easily cut them into squares and assemble them with your favorite toppings for hearty breakfast sandwiches.
Equipment
- 1 large rimmed baking sheet (18x13 inches)
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 cutting board
- 1 oven mitts
- 1 paper towels (for draining)
Ingredients
- 12 large eggs
- ½ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheese cheddar, mozzarella, or your choice
- 1 cup diced bell peppers about 1 medium bell pepper
- 1 cup diced cooked ham or bacon optional for meat lovers
- 8 units English muffins or bagels
- as needed units Butter or oil for toasting
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Stir in the shredded cheese, diced bell peppers, and diced ham or bacon (if using).
- Lightly grease the rimmed baking sheet with cooking spray or a little oil.
- Pour the egg mixture into the prepared sheet pan and spread it out evenly.
- Bake in the preheated oven for 20 minutes, or until the eggs are set and slightly golden on top.
- Remove the pan from the oven and let it cool for a few minutes. Use a spatula to cut the baked eggs into squares.
- While the eggs are cooling, toast the English muffins or bagels with butter or oil until golden brown.
- Assemble each sandwich by placing a square of the baked eggs between the toasted halves of the English muffin or bagel.
- Serve warm and enjoy!
Notes
Feel free to customize the toppings of your sandwiches with avocado, spinach, or salsa for added flavor.
Leftover baked eggs can be stored in the refrigerator for up to 3 days and reheated in the microwave.
To make the sandwiches even more portable, wrap them in foil for a grab-and-go breakfast.