Sheet Pan Breakfast Egg Sandwiches
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These Sheet Pan Breakfast Egg Sandwiches are the ultimate quick and effortless breakfast solution, making mornings easier and more delicious! Instead of cooking eggs individually, this method bakes the egg mixture in a quarter-sized sheet pan (which is equivalent to a 9×13-inch pan), making it easy to cut into portions and assemble a batch of sandwiches all at once. If you don’t have a quarter sheet pan, no worries—a 9×13-inch baking dish works just as well!
This recipe makes six hearty sandwiches, but if you’re feeding a crowd or want extra for busy mornings, doubling the recipe is a fantastic option. Simply use a half-size 18×13-inch sheet pan, and you’ll have twice the amount, perfect for meal prepping and freezing. The sandwiches store beautifully in the freezer, giving you a ready-to-go breakfast whenever you need it!
One of my favorite things about this recipe is the savory ham mixed into the eggs, adding richness and protein. But if ham isn’t your preference, you can easily swap it for crispy cooked bacon, flavorful sausage, or even sautéed vegetables for a meat-free option. The green onion brings a subtle freshness and mild bite, but if your family isn’t a fan, feel free to leave it out or substitute with something like chives or bell peppers.
Ingredients for Sheet Pan Breakfast Egg Sandwiches
- EGGS
- MILK
- HAM
- GREEN ONION
- SHREDDED CHEESE
- ENGLISH MUFFINS
- BUTTER
Instructions for Sheet Pan Breakfast Egg Sandwiches
Prep the Baking Pan & Oven: Preheat the oven to 375°F. Lightly spray a quarter-sized sheet pan (or a 9×13-inch pan) with nonstick cooking spray to ensure easy release.
Whisk the Egg Mixture: In a large bowl, combine eggs for a fluffy texture and milk for added richness. Whisk for about 2 minutes, until fully combined and smooth.
Bake the Eggs: Pour the egg mixture into the prepared baking pan, ensuring an even layer. Sprinkle chopped ham and green onion evenly over the top for extra flavor. Bake for 11 minutes, until the eggs are just set.
Toast the English Muffins: While the eggs are baking, toast the English muffins to golden perfection. Spread butter over each half for extra richness.
Melt the Cheese: Once the 11-minute baking time is up, remove the eggs from the oven and sprinkle shredded cheese evenly over the top. Return to the oven for 2 more minutes, allowing the cheese to melt beautifully.
Cut & Assemble the Sandwiches: Remove the baked eggs from the oven and cut into 12 squares. Assemble each sandwich by placing two egg squares onto each toasted English muffin.
Servings & Storage: This recipe makes 6 sandwiches, but you can double the batch and use a full sheet pan (18×13-inch size) for meal prepping extras! These sandwiches freeze wonderfully, making them the perfect grab-and-go breakfast for busy mornings.
Frequently Asked Questions
Can I use a different type of bread instead of English muffins?
Yes! While English muffins provide a sturdy base, you can swap them for bagels, croissants, toast, or even biscuits for a different texture and flavor.
Can I make this recipe ahead of time?
Absolutely! You can bake the eggs, cut them into squares, and store them in an airtight container in the fridge for up to 4 days. When ready to eat, simply reheat and assemble the sandwiches fresh.
Can I freeze these breakfast sandwiches?
Yes! Assemble the sandwiches, wrap them individually in plastic wrap or foil, and store them in a freezer-safe bag for up to 2 months. To reheat, microwave for 45–60 seconds or warm in a toaster oven at 350°F for 5–7 minutes.
How do I prevent the eggs from sticking to the pan?
Make sure to spray the pan generously with nonstick cooking spray or line it with parchment paper before pouring in the egg mixture.
Can I add extra ingredients to the eggs?
Definitely! Some great mix-ins include: cooked bacon or sausage for extra protein, different cheeses like Swiss, cheddar, or pepper jack, and spinach, bell peppers, or mushrooms for added freshness.
How do I store leftovers?
Store leftover egg squares in an airtight container in the fridge for up to 4 days. Reheat in the microwave or toaster oven before serving.
FOR MORE RECIPES LIKE THIS, TRY:
- Make-Ahead Breakfast Sandwiches
- English Muffin Fruit Pizzas
- Biscuit Waffle Breakfast Sandwiches
- Breakfast Croissant Sandwiches
Sheet Pan Breakfast Egg Sandwiches
Real Mom Kitchen
Ingredients
- 6 eggs
- ¼ cup milk
- ¼ cup ham diced
- 2 green onions diced
- ½ cup cheese shredded (I use a mixture of cheddar and monterrey jack)
- 6 English muffins
- 6 Tbsp butter
Instructions
- Preheat oven to 375 degrees F. Spray the quarter-sized sheet pan or 9 x 13 inch pan with non stick spray.
- In a medium bowl whisk together eggs and milk for about 2 minutes until well combined.
- Pour egg mixture into half sheet pan and sprinkle with ham and green.
- Bake at 375 degrees for 11 minutes.
- While the eggs cook, toast the English muffins and spread with butter.
- Remove from oven when 11 minutes is up and sprinkle with the cheese on top. Bake for an additional 2 minutes until cheese melts evenly.
- Remove from oven. Cut into 12 squares. Serve 2 egg squares with each English muffin. Serves 6.
Notes
Nutrition
This recipe is adapted from Organic Valley.
