Baked sheet pan breakfast sandwiches combine bacon, eggs, cheese, tomatoes, and onion sliced into sandwich-sized portions. Topped with toppings like hot sauce or salsa, these sammies are perfect for feeding a crowd or meal prepping for the week!
If you love a good sheet pan meal like I do, you need to give these sheet pan breakfast sandwiches a go! They require little prep time and minimal cleanup, and they combine all your favorite breakfast items in a handheld sandwich you can enjoy sitting down or on the go!
That’s the thing breakfast sammies like make-ahead breakfast sandwiches, scrambled egg sandwiches, and breakfast wraps, they’re a complete meal in one!
This one is made with baked fluffy eggs, bacon, cheese, tomato, and green onions which means you’re not spending time flipping eggs in batches. You can also customize the recipe to your liking, whether it’s what you put in your eggs or what toppings you add.
You’re going to love them!
Why You’ll Love This Recipe
- Freezer friendly – If you’re prepping for busy mornings, these are great to make ahead and freeze for later. They make an easy, satisfying, and delicious way to start the day.
- Easy – Baking sheet pan eggs means you don’t have to keep an eye on the stove or worry about messy splatter. It also saves you from having to make a million individual breakfast sandwiches!
- Great for a crowd – Overnight guests, holiday brunch crowds, or hungry teenagers love them!
Ingredients
- Bacon: If you have the oven on early enough you can use it to cook the bacon first. Otherwise, whatever method you use is fine. Once cooked, cut them into 1/2-inch pieces.
- Eggs: You’ll need about 18 eggs. If you’re running low, now’s a good time to pop over to the grocery store.
- Milk: Any milk will do. It makes the eggs nice and fluffy.
- Green onions: Thinly sliced onions for a herbaceous flavor.
- Salt and pepper: A bit of seasoning to taste.
- Tomatoes: Diced Roma tomatoes are what I use because they don’t contain as much juice as other types. However, you can use whichever you prefer.
- Cheese: Shredded cheddar cheese adds a nice sharpness to the creamy eggs. I always recommend shredding your own fresh from a block for easier melting and better taste.
- Sandwich rolls: Split them in half. If necessary, use a serrated knife to cut them in half.
- Optional toppings: Hot sauce, salsa, fresh chopped cilantro, diced tomatoes, etc.
Possible Substitutions and Additions
- Protein: Easily swap the bacon with diced ham, turkey bacon, breakfast sausage, or shredded chicken.
- Bread: English muffins, tea biscuits, or bagels can be used instead of sandwich rolls.
- Cheese: Monterey Jack, Mozzarella, Gruyere, Swiss cheese, or Parmesan.
- Veggies: Toss in some veggies like red bell peppers, mushrooms, broccoli, spinach, or sundried tomatoes.
You can also make changes to the seasoning or aromatics. Use sautéed onion instead of sliced green onions, sprinkle with everything bagel seasoning along with the salt and pepper, or a pinch of red pepper flakes for heat.
How to Make Sheet Pan Eggs for Breakfast Sandwiches
Step 1: Sprinkle pieces of bacon in a single layer onto a greased, rimmed baking sheet. The rim around the edges will help keep the eggs contained as you place the tray in the oven.
Step 2: In a large bowl, whisk the eggs, milk, green onions, salt and pepper. Pour the mixture over the bacon. Sprinkle the cheese on top. Add any veggies you want, just avoid using too many to overload it.
Step 3: Bake the sheet pan eggs in a preheated 350-degree oven for 25 minutes or until they are set.
Step 4: Allow them to cool and then slice into 16 squares. If you are using English muffins or biscuits, you can use a round cookie cutter (or glass) to cut out circles.
Step 5: Place two egg squares on the bottom half of a warm bun. Top with desired toppings and place the top bun on top to form a sandwich. Enjoy!
Storing Tips
Fridge: The eggs can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven or microwave and assemble a sandwich or eat them as is.
Freezer: These make the best quick and easy breakfast sandwiches. Frozen sandwiches at the ready can be prepared by allowing the egg to cool completely. Then, assemble the sandwich and wrap it in parchment paper or plastic wrap, followed by a layer of aluminum foil. Store them for up to 1 month.
FAQs
Absolutely! The only thing I would mention is not to add any of the mix-ins to the blender. Stir them into the eggs by hand before pouring.
Skip the yolks and make some egg white baked breakfast sandwiches. The recipe is the same but now you can use the yolks for something else.
The classic choice for a side to this hearty sandwich would be a refreshing honey lime berry salad and tropical banana smoothie to wash it down.
If you’re serving a large breakfast or brunch crowd, you could also include bruschetta breakfast pizza, peanut butter granola, or cheddar spinach mini quiches.
More Breakfast Recipes You’ll Love
- Easy Spinach Egg Casserole
- Banana Berry Parfait
- Blueberry Granola Bars
- Croissant Breakfast Egg Casserole
Sheet Pan Breakfast Sandwiches
Ingredients
- 8 slices bacon, cooked and cut into 1/2 inch pieces
- 18 large eggs
- 1/2 cup milk
- 3 green onions, thinly sliced
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ cup Roma tomatoes, diced
- 2 cups shredded Cheddar cheese
- 8 sandwich rolls, split
- Optional Toppings: hot sauce, salsa, diced tomatoes, and chopped cilantro
Instructions
- Preheat your oven to 350 degrees. Spray an 18-by-13-inch sheet pan with nonstick spray.
- Sprinkle the bacon pieces over the sheet pan, then set aside.
- Whisk the eggs, milk, green onions, salt and pepper together in a large bowl.
- Pour the egg mixture over the bacon, then top with cheese.
- Bake until the eggs are set, about 25 minutes. Let this cool 5 minutes before cutting into 16 squares.
- Meanwhile, warm the buns in the oven on a separate baking sheet. Place 2 egg squares on the bottom half of each bun. Top with desired toppings, then place the top buns to form a sandwich.
- Eat and enjoy!
