Sheet Pan Breakfast Sandwich

This sheet pan breakfast sandwich is an easy and yummy meal that is perfect for breakfast or lunch. The eggs are baked in the oven with peppers and onions, then cut into squares and placed on whole wheat English muffins. You can add fun toppings like cheese, tomatoes, or ketchup to make your sandwich extra tasty.

Recipe

This recipe makes 6-8 servings

Ingredients:

  • 12 eggs

  • ½ tsp salt

  • ½ tsp pepper

  • 1 tablespoon oil (or cooking spray)

  • 1 bell pepper, chopped

  • 1 onion, chopped

  • Whole wheat english muffins

Optional sandwich toppings:

  • Sliced cheese

  • Tomato slices

Equipment:

  • Baking sheet (sheet pan)

  • Parchment paper

  • Mixing bowl

  • Whisk

  • Knife and cutting board

Directions:

  1. Preheat your oven to 350°F (175°C).

  2. Line a baking sheet with parchment paper and lightly grease with oil or cooking spray.

  3. In a mixing bowl, whisk the eggs with salt and pepper.

  4. Pour the egg mixture evenly onto the prepared sheet pan.

  5. Chop peppers and onions

  6. Sprinle peppers and onions evenly over the egg mixture.

  7. Bake for about 18 minutes, or until the eggs are fully set in the center.

  8. Remove from the oven and let cool slightly.

  9. Slice into squares.

  10. Add the sliced egg onto english muffin with desired toppings such as sliced cheese, tomato slices, or ketchup

Storage:

Store leftover egg squares in an airtight container in the fridge for up to 4 days. Keep the English muffins and toppings separate until ready to eat so the sandwiches stay fresh. You can also freeze the egg squares and reheat them for a quick breakfast later.

Download Recipe Here