Sheet Pan Egg and Cheese Breakfast Sandwiches Recipe

Sheet Pan Egg Breakfast Sandwiches are the ultimate breakfast game-changer: all the fluffy, cheesy goodness of a classic breakfast sandwich, made in one easy swoop and ready to feed a hungry crowd. Perfect for busy mornings, brunch parties, meal prep—or just because you love a warm, melty egg sandwich as much as I do!

Ingredients You’ll Need

These Sheet Pan Egg Breakfast Sandwiches are built on a handful of kitchen basics you probably already have. Each one is there for a reason—think creamy, fluffy eggs, melty cheese, and your favorite breakfast meat, all bundled up in an irresistibly toasty muffin.

• Large eggs: The superstar of this dish, providing rich flavor and fluffy texture when baked as a sheet.
• Whole milk: Just enough to add creaminess and keep those eggs tender as they bake.
• Cheese (grated): Melts beautifully—choose your favorite! Cheddar, mozzarella, or a mix all work great for a gooey finish.
• Kosher salt and freshly ground black pepper: Brings out all the savory goodness and balances the richness.
• English muffins: Classic, golden, and perfectly sturdy for sandwich duty once toasted.
• Bacon, Canadian bacon, or ham: Adds plenty of protein and a touch of smoky or savory flavor—pick what you love most, or mix and match!

Variations

The beauty of Sheet Pan Egg Breakfast Sandwiches is how totally adaptable they are—swap in your favorites, sneak in extra veggies, or tailor the protein to fit everyone’s cravings or dietary needs. No two batches need ever be the same!

• Veggie Lover’s Version: Mix diced bell peppers, baby spinach, or sautéed mushrooms right into the eggs for added color and nutrition.
• Gluten-Free Friendly: Use gluten-free English muffins or serve the egg squares between crisp lettuce leaves for a lighter, low-carb option.
• Spicy Brunch Twist: Add a pinch of red pepper flakes, a splash of hot sauce, or pepper jack cheese to give your sandwiches a little morning kick.
• Meatless & Dairy-Free: Skip the meat for a vegetarian batch, or use dairy-free cheese and plant milk to accommodate dietary preferences.

How to Make Sheet Pan Egg Breakfast Sandwiches

Step 1: Preheat and Prep Your Pan

Start by heating your oven to 375°F and generously greasing a half sheet pan (13×18 inches) with either butter or nonstick spray. This helps the eggs release easily and prevents any sticky egg residue, making cleanup just as effortless as breakfast itself.

Step 2: Whisk the Eggs and Season

In a big mixing bowl, crack in all twelve eggs and pour in the whole milk. Whisk together thoroughly for at least 30 seconds, until the mixture is perfectly smooth—this is key for a fluffy bake! Sprinkle in some kosher salt and black pepper to taste.

Step 3: Bake the Egg Sheet

Pour the egg mixture evenly into your prepared sheet pan, gently tilting to spread it edge to edge. Slide it into the oven and bake for about 12 minutes. Keep an eye on it—you’re looking for set but still slightly soft eggs; a little shine is just right so they stay tender.

Step 4: Add the Cheese

As soon as the eggs are just set, sprinkle an even layer of grated cheese across the entire surface. Pop the pan back in the oven for 2–3 minutes, just long enough for the cheese to melt into bubbling, gooey perfection.

Step 5: Cool, Slice, and Sandwich!

Remove the pan from the oven, dust with a bit of salt, and let it cool for a few minutes (this makes it easier to slice). Cut the cheesy egg sheet into 12 neat squares. Layer each square onto a toasted English muffin with your favorite breakfast meat, and serve warm—or freeze for later!

How to Serve Sheet Pan Egg Breakfast Sandwiches

Garnishes

Top your finished Sheet Pan Egg Breakfast Sandwiches with a flourish of fresh chives, sliced scallions, or even a few jalapeño rings for zip. A light swipe of sriracha mayo or hot sauce is always a welcome finishing touch, too!

Side Dishes

Serve with crisp hash browns, roasted breakfast potatoes, or a bright fruit salad to make this a full morning feast. Even a side of mixed greens with a zippy vinaigrette can make these sandwiches feel extra special.

Creative Ways to Present

If you’re hosting brunch, arrange the sandwiches on a big wooden board with a variety of toppings, cheeses, and hot sauces for a build-your-own bar. Or, wrap them up in parchment and twine for a picnic or breakfast-on-the-go vibe!

Make Ahead and Storage

Storing Leftovers

Leftover egg squares keep well in an airtight container in the fridge for up to 4 days. Keep the English muffins separate to prevent sogginess, and your next breakfast will taste just as fresh and satisfying as the first.

Freezing

To freeze, simply wrap each egg square individually in plastic wrap and stash in a freezer bag. They’ll hold up beautifully for up to 2 months—making Sheet Pan Egg Breakfast Sandwiches an absolute meal prep superhero.

Reheating

When you’re ready, unwrap and microwave a frozen egg square for about 1 minute, or until heated through. You can also reheat in a toaster oven or air fryer for a bit more texture—just assemble with the muffin and protein after warming so everything stays just right.

FAQs

Final Thoughts

Once you try Sheet Pan Egg Breakfast Sandwiches, I have a feeling they’ll become your new go-to for stress-free mornings and fun brunches. Whether you stick with the classic combo or mix it up with your favorite add-ins, you’ll fall in love with this easy, delicious way to start the day. Happy breakfast-making, friends!

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