There’s something so satisfying about waking up to a homemade breakfast that feels indulgent yet comes together effortlessly. This Sheet Pan Egg Breakfast Sandwiches Recipe is exactly that—quick, customizable, and perfect for feeding a crowd or prepping ahead for busy mornings.

A breakfast sandwich on a white plate with a white marbled surface underneath, showing three layers: the top layer is a light brown toasted English muffin with a soft, slightly rough texture; the middle layer is a round slice of pink ham with a smooth surface; the bottom layer is a folded, bright yellow cooked egg with a slightly soft and fluffy texture that slightly spills over the edges of the bottom half of the English muffin, which is light brown and toasted. In the background, there is a blurry view of other similar sandwiches and a tray with a yellow food item. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Egg Breakfast Sandwiches Recipe
Top Tip
How to Serve Sheet Pan Egg Breakfast Sandwiches Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Egg Breakfast Sandwiches Recipe

Why You'll Love This Recipe

I’m always looking for breakfast ideas that don’t leave me juggling frying pans or flipping eggs one by one. The charm of this Sheet Pan Egg Breakfast Sandwiches Recipe is its simplicity and the way it lets you prep a whole batch of eggs all at once—then just build your sandwich however you like.

Hands-Off Cooking: Pop everything in the oven and relax while it bakes, no standing over a hot stove flipping eggs.
Batch Friendly: Makes enough for a crowd or for meal prep, saving you precious morning minutes.
Customizable: Add your favorite cheese, swap out the meat, or pile on veggies—you get to decide.
Perfect Texture: The eggs come out tender and cheesy, not dry or rubbery like some baked eggs can be.

A sandwich on a white plate sits on a white marbled surface, showing three visible layers. The bottom layer is a light golden brown English muffin with a soft, slightly rough texture. On top of that is a thick, fluffy, bright yellow folded egg layer with some slight browning on the edges. Above the egg is a slice of pale pink ham, smooth and round, then topped by another piece of the English muffin that looks soft and slightly toasted. Another white plate with the same sandwich is out of focus in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Sheet Pan Egg Breakfast Sandwiches Recipe is in the simple, straightforward ingredients that combine to create a rich, fluffy egg base perfect for sandwiches. Here’s why each one is key:

Flat lay of cracked large eggs with some whole milk poured nearby, grated cheese scattered in a small pile, slices of crispy bacon and Canadian bacon arranged in neat strips, toasted golden English muffins split open to show their texture, and a few sprigs of fresh herbs for color, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Large Eggs: The star of the show, providing protein and structure to your baked eggs.
Whole Milk: Adds creaminess and helps keep the eggs tender without drying out.
Cheese (Grated): I love sharp cheddar for a punch of flavor, but mozzarella or pepper jack work beautifully too.
Kosher Salt & Freshly Ground Black Pepper: Simple seasoning that enhances the natural egg flavor.
English Muffins: Toasted for the perfect crispy base to hold your egg and meat.
Bacon, Canadian Bacon, or Ham: Adds savory saltiness and texture to the sandwich—whatever you prefer.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The great thing about this Sheet Pan Egg Breakfast Sandwiches Recipe is you can make it truly your own. I often swap in different cheeses or add a dash of hot sauce into the egg mix for a little kick.

Vegetarian Variation: Omit the meat and load your sandwiches up with sautéed spinach or avocado slices—I tried this for a weekend brunch and everyone loved it.
Spicy Kick: Stir in some diced jalapeños or a sprinkle of cayenne pepper into the eggs before baking for a fiery twist.
Cheese Choices: Mixing feta or goat cheese with sharp cheddar adds a tangy creaminess that’s delightful.
Gluten-Free Option: Swap the English muffins for gluten-free bread or wraps to suit dietary needs.

Step-by-Step: How I Make Sheet Pan Egg Breakfast Sandwiches Recipe

Step 1: Prep and Whisk Your Egg Mixture

Start by preheating your oven to 375°F and greasing your sheet pan with butter or nonstick spray. In a large bowl, whisk together your eggs and whole milk until completely blended. This takes just about a minute and makes sure the eggs bake evenly. Don’t forget to season with kosher salt and fresh black pepper here to bring out the best flavor.

Step 2: Bake Until Almost Set

Pour your eggs into the greased sheet pan, spreading evenly. Slide it into the oven and bake for around 12 minutes—keep an eye on it; you want the eggs to be set but still a little soft in spots, not overcooked and rubbery. This texture is what makes the sandwiches so tender and satisfying.

Step 3: Add Cheese and Finish Baking

Remove the eggs from the oven and sprinkle the grated cheese evenly over the top. Pop it back in for about 3 minutes, or until the cheese has melted and is bubbly. This step is magical—it adds richness and that melty gooey layer everyone loves.

Step 4: Cool, Slice, and Build Your Sandwiches

Once out of the oven, sprinkle a little more salt if you like, and let the sheet pan eggs cool for a few minutes. This makes slicing into perfect squares much easier. Slice into 12 equal portions, then assemble each egg square onto toasted English muffins along with your choice of bacon, Canadian bacon, or ham. Enjoy!

Top Tip

From my experience, a few simple tweaks make all the difference in nailing this Sheet Pan Egg Breakfast Sandwiches Recipe every time.

Grease Generously: Butter or spray your pan well to prevent sticking—the last thing you want is your eggs tearing when slicing.
Don’t Overbake: Keep a close watch as you near the 12-minute mark; pulling the eggs out a little early means a wonderfully tender texture.
Cheese Layer: Adding the cheese late helps it melt perfectly without drying out the eggs underneath.
Slice After Cooling: Letting the eggs cool just a bit before slicing keeps the edges clean and your sandwiches looking sharp.

How to Serve Sheet Pan Egg Breakfast Sandwiches Recipe

egg breakfast sandwiches - Serving Suggestion

Garnishes

I love topping mine with a few fresh spinach leaves or a light smear of tangy Dijon mustard to brighten each bite. A swipe of avocado spread also adds creaminess without heaviness.

Side Dishes

Pair these breakfast sandwiches with roasted breakfast potatoes or a simple fresh fruit salad. When I’ve made this for brunch, crispy hash browns have been a huge hit alongside.

Creative Ways to Present

For a fun brunch spread, arrange the sandwiches on a platter with mini skewers, decorating with cherry tomatoes and fresh herbs for color. You can even set up a "build your own" sandwich station to delight guests with customization options.

Make Ahead and Storage

Storing Leftovers

I usually wrap each egg square individually in plastic wrap and store them in an airtight container in the fridge. They last well for about 3-4 days, making those weekday breakfasts a breeze.

Freezing

Freezing works wonderfully here. I freeze wrapped egg squares in freezer-safe bags, and they’re ready to thaw whenever you need. This saved me on several hectic mornings!

Reheating

To reheat, remove the plastic wrap and microwave each egg square for about 1 minute or until warm. Toast your English muffin fresh, then assemble your sandwich for that just-made taste.

Frequently Asked Questions:

Can I make this recipe dairy-free?

Absolutely! Swap the whole milk for any plant-based milk like almond or oat milk, and choose a dairy-free cheese or omit it altogether. The eggs will still bake up tender and delicious.

What if I don’t have a half sheet pan?

You can use a 9x13-inch baking dish or a rimmed baking sheet. The cooking time might vary slightly, so keep an eye on the eggs. Just spread the egg mixture evenly to ensure even cooking.

Can I add vegetables to the egg mixture?

Yes! Finely chopped veggies like bell peppers, onions, or spinach can be folded into the eggs before baking. Just keep the pieces small to ensure they cook fully.

How do I keep the eggs from getting rubbery?

The key is not to overbake. Pull the eggs out when they’re just set but still slightly moist on top since they’ll finish cooking with the cheese and as they cool. This ensures tender, fluffy eggs.

Final Thoughts

This Sheet Pan Egg Breakfast Sandwiches Recipe has become one of my go-to ways to make mornings easier and tastier. I love how it lets you bake a big batch of eggs all at once and then assemble or store them however you want. Whether you’re feeding the family or just meal prepping for yourself, this recipe is a life-saver. Give it a try next weekend—you might just find it becoming your new breakfast staple!