Description
An easy make-ahead sheet pan breakfast egg sandwich with fluffy baked eggs, melty cheese, and your choice of breakfast meat, perfect for meal prep or feeding a crowd.
Ingredients
Scale
- 12 large eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup shredded cheddar or Colby Jack cheese
- 1/2 cup diced cooked bacon, sausage, or ham (optional)
- 6–8 sandwich rolls, croissants, or English muffins
- Optional toppings: hot sauce, avocado, mayo
Instructions
- 1. Preheat oven to 350°F (175°C). Line a 9×13-inch sheet pan with parchment paper or grease well.
- 2. In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
- 3. Pour mixture into the prepared pan.
- 4. Sprinkle shredded cheese and cooked bacon, sausage, or ham evenly over the top.
- 5. Bake for 18–22 minutes, or until eggs are set in the center.
- 6. Remove from oven and cool slightly.
- 7. Slice the sheet pan eggs into squares sized to fit your chosen bread.
- 8. Assemble the sandwiches by placing an egg square on each roll, croissant, or English muffin.
- 9. Serve immediately, or wrap individually for meal prep.
- 10. Reheat in the microwave or air fryer when ready to eat.
Notes
- Swap cheddar for pepper jack or mozzarella for different flavor profiles.
- These sandwiches freeze well. Wrap individually and freeze for up to 2 months.
- Add veggies like spinach, peppers, or onions for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 255mg
Keywords: sheet pan eggs, breakfast sandwich, meal prep breakfast, easy eggs