Sheet Pan Eggs for Breakfast Sandwiches
Sheet pan eggs for breakfast sandwiches offer a delightful morning treat that elevates your breakfast game with minimal effort. Imagine fluffy, perfectly seasoned eggs packed with flavor, ready to be nestled between your favorite bread. Perfect for meal prep or hosting brunch, this versatile dish invites customization, ensuring everyone enjoys their unique sandwich creation. With just one pan and simple ingredients, you can indulge in a delicious breakfast that will make every morning feel special.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 8 sandwiches 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 12 large eggs
- 1/4 cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup diced bell peppers (any color)
- 1/2 cup diced onions
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 8 slices of bread (sourdough or whole grain)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the eggs and milk until frothy.
- Stir in the cheese, bell peppers, onions, salt, pepper, and garlic powder.
- Pour the mixture onto the prepared baking sheet and spread evenly.
- Bake for about 20 minutes or until set and puffed up.
- Allow to cool slightly before cutting into squares.
- Assemble your sandwiches by placing egg squares between slices of bread along with any additional toppings you desire.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg