Clean recipe · 12tomatoes.com
Sheet Pan Egg Breakfast Sandwiches
A make-ahead solution for busy mornings or feeding company.
Original recipe: 12tomatoes.com
- Yield:
- 12 servings
- Prep:
- 0 days 0 hr 5 min 0 sec
- Cook:
- 0 days 0 hr 12 min 0 sec
- Total:
- 0 days 0 hr 17 min 0 sec
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Ingredients
- 12 large eggs
- 1/3 cup whole milk
- 6 oz cheese, grated
- Kosher salt and freshly ground black pepper, to taste
- English muffins
- Bacon, Canadian bacon, or ham
Instructions
- Preheat oven to 375°F and grease a half sheet pan (13x18 inches) with butter or nonstick spray.
- In a large bowl, whisk eggs and milk together until smooth. Season with salt and pepper and pour into prepared sheet pan.
- Bake until cooked through, about 12 minutes. You want eggs to be set but not overcooked, so some liquid is okay.
- Remove from oven and top with cheese. Return to oven just until cheese has melted, about 3 minutes.
- Sprinkle lightly with salt once more and let eggs cool a few minutes. Slice into 12 even squares.
- If freezing, wrap each square in plastic wrap and freeze. To reheat, remove from plastic and microwave 1 minute.
- To serve, add egg to a toasted English muffin with bacon, Canadian bacon, or ham and enjoy!