Sheet Pan Breakfast Egg Sandwiches
These Sheet Pan Breakfast Egg Sandwiches are a simple, make-ahead meal that brings together fluffy baked eggs, savory ham, melted cheese, and toasted English muffins for a satisfying breakfast. The eggs are baked all at once, making it easy to cut, stack, and assemble multiple sandwiches quickly, perfect for meal prepping or feeding a crowd. With customizable mix-ins like bacon, sausage, or veggies, this recipe is an effortless way to enjoy a delicious, hearty breakfast with minimal effort!
Servings 6 servings
Calories 359kcal
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
To freeze: 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.
Nutrition
Serving: 1 serving | Calories: 359kcal | Carbohydrates: 28g | Protein: 14g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 208mg | Sodium: 554mg | Potassium: 189mg | Fiber: 2g | Sugar: 1g | Vitamin A: 743IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 1mg