Sheet Pan Eggs For Breakfast Sandwiches
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!
Servings: 12 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.
Nutrition
Calories: 323kcal | Carbohydrates: 28g | Protein: 21g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 218mg | Sodium: 900mg | Potassium: 263mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 449IU | Vitamin C: 0.1mg | Calcium: 187mg | Iron: 2mg
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