Sheet Pan Eggs For Sandwiches
on Feb 02, 2025
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Start your mornings hassle-free with delicious make-ahead sheet pan eggs for sandwiches! Packed with protein and customizable ingredients, these easy meal-prep sandwiches are perfect for busy mornings!
These oven-baked eggs for breakfast sandwiches are the perfect way to make those weekday mornings easier. No need to worry about pulling out a pan if you want to serve eggs quickly throughout the week. They store and reheat well, making it easy to get a protein-packed satisfying breakfast whenever you need it!
If you love these sheet pan eggs for breakfast sandwiches and are looking for more breakfast recipes to batch make, you’ll love these chocolate chunk banana muffins, cinnamon apple oatmeal bites, and air-fryer everything bagel bites as well!
Table of Contents
What You’ll Need
Here is what you’ll need to make these sheet pan eggs for breakfast sandwiches:
- Eggs: I used a dozen eggs to make enough egg slices for 12 sandwiches, but feel free to halve the amount and bake in a smaller-sized pan for fewer egg slices.
- Half & Half Milk: Adds a touch of creaminess and flavor to the eggs.
- Salt & Pepper: Used to season the egg mixture. Feel free to add in any of your favorite spices and seasonings.
- English Muffins: English muffins reheat well with these sandwiches, but any type of bread may be used.
- Cheese Slices: I love using Colby-jack cheese slices, but any type of cheese may be used.
- Meat: Canadian bacon, normal bacon, sausage, or any protein works well for these sandwiches.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions
- Half & Half Milk: Feel free to swap this out with whole milk or your favorite type of non-dairy milk.
- English Muffins: Bagels, sourdough, or sandwich slices also work well with these sandwiches, but I find that English muffins reheat best.
Step By Step Instructions
STEP 1: Add the eggs, half and half, salt, and pepper to a bowl and use a fork, whisk, or electric hand mixture to mix the eggs until they are well combined. (Image 1).
STEP 2: Line a 12-inch by 17-inch (or a pan of similar size) baking sheet with a sheet of oiled parchment (Image 2). Alternatively, you may grease the baking sheet directly.
STEP 3: Pour the egg mixture into the prepared baking sheet and bake it for 13 to 18 minutes, or until the tops are set (Images 3 &4). Be careful not to overcook the eggs so that they are not too tough in texture. Remove from the oven and let the eggs cool completely. Once cooled, slice the sheet of eggs into 12 equal slices.
STEP 4: Assemble the sandwiches: Place one piece of egg, one slice of cheese, and one piece of cooked meat on the bottom of each English muffin and close it with the top of the muffin (Images 5 – 8). Repeat for all sandwiches and wrap them in parchment paper or foil to store.
STEP 5: If you are consuming the sandwiches right away, heat the sandwiches in the 350-degree oven for about 5 minutes, or until the cheese fully melts.
Storage Instructions
To store, wrap the sandwiches in parchment paper or foil and place them inside a freezer-safe Ziploc bag. Store the sandwiches in the fridge for up to 3 days or in the freezer for up to 1 month.
Tips For Success
- Make sure not to overcook the eggs and remove them from the oven once the tops are dry to the touch and set.
- Feel free to swap out the meat or omit it completely for simple egg and cheese sandwiches.
- If you are consuming the sandwiches right away, heat them in the 350-degree oven for 5 minutes, or until the cheese fully melts. If you are storing these sandwiches for later, wrap the sandwiches in parchment paper or foil and place them inside a freezer-safe Ziploc bag. Store the sandwiches in the fridge for up to 3 days or in the freezer for up to 1 month.
Recipe FAQs
Yes! To reheat the sandwiches in the air fryer, heat them at 250 degrees F for 5 to 7 minutes, or until the cheese fully melts and the sandwiches are heated through. To reheat in the microwave, heat the sandwiched for 45 seconds to 1 minute, or until heated through. Note that the English muffins will be soft-textured and not crisp if reheated in the microwave.
I love using Canadian bacon slices, bacon slices, or sausage for these sandwiches but feel free to use your favorite type of meat or to omit it completely.
Other Breakfast Recipes You’ll Love
Everything Bagel Bites
Cinnamon Apple Waffles
Easiest Cinnamon And Raisin Bagels
Chocolate Chunk Banana Muffins
If you tried these Sheet Pan Eggs for Breakfast Sandwiches please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Sheet Pan Eggs For Breakfast Sandwiches
Ingredients
- 12 large eggs
- ¼ cup half and half milk, or milk of choice
- 1 tsp salt
- ¼ tsp black pepper
- 12 English muffins
- 12 slices cheddar cheese, or cheese of choice
- 12 slices cooked Canadian bacon, or meat of choice
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Add the eggs, half and half, salt, and pepper to a bowl and use a fork, whisk, or electric hand mixture to mix the eggs until they are well combined.
- Line a 12-inch by 17-inch (or a pan of similar size) baking sheet with a sheet of oiled parchment. Alternatively, you may grease the baking sheet directly.
- Pour the egg mixture into the prepared baking sheet and bake it for 13 to 18 minutes, or until the tops are set. Be careful not to overcook the eggs so that they are not too tough in texture. Remove from the oven and let the eggs cool completely. Once cooled, slice the sheet of eggs into 12 equal slices.
- Assemble the sandwiches: Place one piece of egg, one slice of cheese, and one piece of cooked meat on the bottom of each English muffin and close it with the top of the muffin. Repeat for all sandwiches and wrap them in parchment paper or foil to store.
- If you are consuming the sandwiches right away, heat the sandwiches in the 350-degree oven for about 5 minutes, or until the cheese fully melts.
Notes
- Make sure not to overcook the eggs and remove them from the oven once the tops are dry to the touch and set.
- Feel free to swap out the meat or omit it completely for simple egg and cheese sandwiches.
- If you are consuming the sandwiches right away, heat them in the 350-degree oven for 5 minutes, or until the cheese fully melts. If you are storing these sandwiches for later, wrap the sandwiches in parchment paper or foil and place them inside a freezer-safe Ziploc bag. Store the sandwiches in the fridge for up to 3 days or in the freezer for up to 1 month.
