Description
These Sheet Pan Egg Breakfast Sandwiches are a convenient and delicious way to enjoy a hearty breakfast. Fluffy eggs baked with cheese on a sheet pan, perfect for making ahead and freezing for quick, satisfying morning meals.
Ingredients
Units
Scale
Eggs:
- 12 large eggs
- 1/3 cup whole milk
- 6 oz cheese, grated
- Kosher salt and freshly ground black pepper, to taste
Assembly:
- English muffins
- Bacon, Canadian bacon, or ham
Instructions
- Preheat and Prep: Preheat oven to 375°F and grease a half sheet pan. Whisk eggs and milk, season, and pour into the pan.
- Bake Eggs: Bake until just set, about 12 minutes. Top with cheese and bake until melted.
- Slice and Freeze: Let the eggs cool slightly, slice into squares, and freeze individually wrapped.
- Serve: To reheat, microwave wrapped egg square for 1 minute. Serve on toasted English muffins with choice of meat.
Nutrition
- Serving Size: 1 sandwich
- Calories: 280
- Sugar: 1g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 300mg
