Description
These Sheet Pan Egg Breakfast Sandwiches are an easy and delicious way to prepare egg sandwiches for a crowd. Baked eggs are combined with melted cheese, then layered on toasted English muffins with your choice of bacon, Canadian bacon, or ham for a satisfying breakfast treat.
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, 12 halves
- Bacon, Canadian bacon, or ham, as desired
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F. Grease a half sheet pan (13x18 inches) with butter or nonstick spray to prevent sticking.
- Whisk Eggs and Milk: In a large bowl, whisk together 12 large eggs and 1/3 cup whole milk until the mixture is smooth. Season with kosher salt and freshly ground black pepper to taste.
- Bake Eggs: Pour the egg mixture into the prepared sheet pan. Bake in the preheated oven for about 12 minutes until the eggs are set but still slightly moist; avoid overcooking to maintain tenderness.
- Add Cheese: Remove the sheet pan from the oven and sprinkle 6 oz grated cheese evenly over the eggs. Return to the oven for about 3 minutes, or until the cheese has melted.
- Cool and Slice: Lightly sprinkle the eggs with salt again, then let them cool for a few minutes. Once cooled, slice the egg sheet into 12 even squares.
- Optional Freezing: For advance preparation, wrap each egg square in plastic wrap and freeze. To reheat, remove the plastic wrap and microwave each piece for 1 minute.
- Assemble Sandwiches: Toast English muffin halves. Place one egg square on each muffin bottom, top with cooked bacon, Canadian bacon, or ham, then finish with the muffin top. Serve and enjoy your breakfast sandwiches.
Notes
- Use any cheese you prefer such as cheddar, mozzarella, or Swiss for different flavor profiles.
- Substitute milk with a non-dairy alternative for a dairy-free option.
- The eggs can be baked the night before and refrigerated for a quick breakfast assembly.
- Toast the English muffins just before serving for optimal texture.
- Consider adding fresh herbs like chives or parsley to the egg mixture for extra flavor.
Nutrition
- Serving Size: 1 sandwich
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 210 mg
