Sheet Pan Eggs for Breakfast Sandwiches (Quick & Delicious!)
I can’t remember the last time I had a quiet morning in my house.
Someone’s always running late, someone else can’t find their shoes, and I’m usually just trying to help put out fires while rushing to drink my coffee before it gets cold.
So the last thing I need is a complicated breakfast to slow things down. And these Sheet Pan Eggs for Breakfast Sandwiches are anything but complicated. They’re quick, easy, and make enough to feed everyone.
The eggs bake up light and fluffy but sturdy enough to layer onto an English muffin, toast, or bagel without falling apart. I have my own mix, but you can customize it depending on your tastes.
Best of all? No more standing over the stove flipping individual eggs — just bake, slice, and stack for the ultimate stress-free breakfast.
If you’re looking for a way to make mornings easier without sacrificing a satisfying meal, you’re going to love this recipe!
Why You’ll Love This Recipe
- Delightfully fluffy and tasty
- Quick and effortless to prepare
- Perfectly portioned for meal prep
- Customizable with your favorite veggies and meats
- Ideal for a crowd or a busy family
The Story Behind the Recipe
Back in high school, my mornings were a blur of alarm snoozing (after cramming homework at the last minute) and barely making it out the door on time.
But no matter how rushed I was, my mom always had breakfast ready— usually in the form of a warm, homemade breakfast sandwich with a fried egg and some bacon.
She’d wrap it in foil, hand it to me as I ran out the door, and just like that, I had a hot, satisfying breakfast on the go.
I created this sheet pan recipe as an easier, more convenient version of her pan-fried version. Every time I make these eggs, I think of those mornings and remember my mom’s delicious breakfast sandwiches fondly.
Ingredients & Substitutions
- 12 large eggs
- 1 cup milk (or a dairy-free alternative)
- 1/2 cup diced bell peppers (or your veggie of choice)
- 1 cup bacon cut into 1/4-inch pieces (or cooked ham or sausage)
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Prep & Cook Time
| Activity | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Grease a large sheet pan with cooking spray or line with parchment paper for easy cleanup.
- In a large bowl, whisk together the eggs and milk until fully combined, creating a light and airy mixture.
- Fold in diced veggies, bacon, and cheese, seasoning generously with salt and pepper.
- Pour the egg mixture into the prepared sheet pan, spreading it evenly with a spatula.
- Bake for 12 to 15 minutes, or until the eggs are set and golden.
- Let cool slightly before cutting into squares for your breakfast sandwiches.
- Optional: Sprinkle the top with more pieces of bacon and bell peppers for a simple yet lovely presentation.
Making Your Breakfast Sandwich
- Toast your bread. I typically use English muffins and toast them in the oven for 5 minutes, but you can also use bagels or any bread of your choice.
- Add the eggs. You can add them right away if they’re fresh out of the oven. If frozen, reheat them first in the microwave.
- Place a slice of cheese or your choice protein on top of the eggs. The eggs can be enjoyed on their own since they already have cheese and meat, but you can add more just to make your sandwich heartier.
- Add extras. I like plain ol’ tomato in my sandwich, but unique choices like avocado slices or a drizzle of hot sauce can level up the taste and texture.
Expert Tips for the Best Sheet Pan Eggs
- Don’t bake at high heat. This can affect your eggs’ texture, making them rubbery or overcooked.
- Allow the eggs to cool slightly before cutting to avoid crumbling and make cleaner cuts.
- Try different cheeses like pepper jack to elevate your eggs and put a unique spin on the dish.
- Avoid overloading the eggs with mix-ins. Too many can weigh down the eggs and affect their structure.
- Swap your milk for heavy cream if you want a richer taste.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 |
| Protein | 12g |
| Carbohydrates | 2g |
| Fat | 10g |
| Sodium | 250mg |
FAQs About Sheet Pan Eggs
Can I make these eggs without milk?
Yes! You can omit it if you’re aiming for a firmer texture.
Can I freeze leftovers?
Absolutely! Wrap individual egg squares tightly or use parchment paper to separate each one in a single container, then freeze for up to a month.
How do I reheat the eggs?
I usually thaw the eggs then warm them up in the microwave on a low power setting for a minute (or less).
Make These Sheet Pan Eggs a Part of Your Morning Ritual!
This sheet-pan egg recipe is perfect for feeding a crowd or enjoying solo. Not only is it easy to make, but it also offers endless options for customization to suit your family’s tastes!
