Sheet Pan Egg Breakfast Sandwiches
Recipe: https://recipestripper.com/recipes/6318cb90-febe-40f6-ab49-a4b24d879534
Original source: https://12tomatoes.com/sheet-pan-egg-sandwiches/
Recipe image: https://cdn.greatlifepublishing.net/wp-content/uploads/sites/2/2023/11/15125755/Sheet-Pan-Breakfast-Sandwiches-Vertical-13.jpg

A make-ahead solution for busy mornings or feeding company.
Yield: Serves 12
Prep time: P0DT0H5M0S
Cook time: P0DT0H12M0S
Total time: P0DT0H17M0S

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
1. Preheat oven to 375°F and grease a half sheet pan (13x18 inches) with butter or nonstick spray.
2. In a large bowl, whisk eggs and milk together until smooth. Season with salt and pepper and pour into prepared sheet pan.
3. Bake until cooked through, about 12 minutes. You want eggs to be set but not overcooked, so some liquid is okay.
4. Remove from oven and top with cheese. Return to oven just until cheese has melted, about 3 minutes.
5. Sprinkle lightly with salt once more and let eggs cool a few minutes. Slice into 12 even squares.
6. If freezing, wrap each square in plastic wrap and freeze. To reheat, remove from plastic and microwave 1 minute.
7. To serve, add egg to a toasted English muffin with bacon, Canadian bacon, or ham and enjoy!