Sheet Pan Eggs for Breakfast Sandwiches
Breakfast just got a whole lot easier with these delicious sheet pan eggs for breakfast sandwiches. This recipe allows you to whip up fluffy, perfectly cooked eggs that are perfect for stacking between your favorite bread. With minimal cleanup and endless customization options, these sandwiches are not only satisfying but also a breeze to prepare—ideal for busy mornings or laid-back weekends.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 12 large eggs
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup diced bell peppers (red or yellow)
- 1/2 cup chopped onions
- 1 tsp salt
- 1/2 tsp black pepper
- 8 slices of hearty bread (or bagels)
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
- Fold in the diced bell peppers and onions.
- Pour the egg mixture evenly onto the prepared baking sheet.
- Bake for 20-25 minutes until set and lightly golden around the edges.
- Let cool slightly before cutting into squares or rectangles and layering between slices of bread with cheese.
- Serve warm and enjoy!
Nutrition
- Serving Size: 1 sandwich (approx. 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 370mg