Description
These Sheet Pan Egg Breakfast Sandwiches offer a quick and easy way to prepare a delicious breakfast for a crowd. Baked in a single pan, fluffy eggs are cooked to perfection, topped with melted cheese, and served on toasted English muffins with your choice of bacon, Canadian bacon, or ham for a satisfying morning meal.
Ingredients
Scale
Egg Mixture
- 12 large eggs
- 1/3 cup whole milk
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Toppings and Assembly
- 6 oz cheese, grated
- English muffins
- Bacon, Canadian bacon, or ham
Pan Preparation
- Butter or nonstick spray for greasing sheet pan
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F and grease a half sheet pan (13x18 inches) with butter or nonstick spray to prevent sticking.
- Mix Eggs: 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 and bake in the oven for about 12 minutes, or until the eggs are mostly set but still slightly moist to avoid overcooking.
- Add Cheese: Remove the pan from the oven and sprinkle the grated cheese evenly over the eggs. Return to the oven and bake for an additional 3 minutes, just until the cheese has melted.
- Season and Cool: Lightly sprinkle the eggs with a little more salt, then let them cool for a few minutes to set fully.
- Slice Eggs: Once cooled slightly, slice the baked eggs into 12 even squares for individual sandwiches.
- Optional Freezing and Reheating: If freezing, wrap each egg square individually in plastic wrap and store in the freezer. To reheat, remove plastic wrap and microwave each for 1 minute until warmed through.
- Assemble Sandwiches: Toast English muffins and layer one egg square on each muffin half. Add cooked bacon, Canadian bacon, or ham on top, then close the sandwiches and serve immediately.
Notes
- You can substitute whole milk with any milk of choice or milk alternatives, though texture may vary slightly.
- For a vegetarian option, omit bacon and use plant-based bacon or extra cheese.
- Using a sharp cheese will add more flavor; cheddar or a blend works well.
- Make sure not to overbake the eggs to keep them tender and moist.
- These sandwiches can be prepared ahead and frozen for up to a month for easy breakfasts.
- Toast the English muffins just before assembling for the best texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 220 mg
