Sheet Pan Egg Breakfast Sandwiches are a delicious and nutritious option for a quick and convenient morning meal. They are easy to make, require minimal cleanup, and can be customized to suit your taste preferences.
To make these sandwiches, start by preheating your oven to 375°F (190°C). Line a sheet pan with parchment paper or lightly grease it with cooking spray.
Next, gather your ingredients. You will need:
Crack the eggs into a bowl and whisk them until well beaten. Season with salt and pepper.
Pour the beaten eggs onto the prepared sheet pan, spreading them out evenly. Bake in the preheated oven for about 10-12 minutes, or until the eggs are set.
While the eggs are baking, you can prepare the English muffins or bagels. Split them in half and lightly toast them if desired.
Once the eggs are cooked, remove the sheet pan from the oven and let them cool slightly. Use a round cookie cutter or a glass to cut out individual egg rounds that will fit perfectly onto your English muffins or bagels.
Now it's time to assemble your breakfast sandwiches! Place a slice of cheese on the bottom half of each English muffin or bagel. Top with an egg round and any additional toppings of your choice.
If you prefer your cheese melted, you can place the assembled sandwiches back into the oven for a few minutes until the cheese is melted and bubbly.
Enjoy your Sheet Pan Egg Breakfast Sandwiches hot and fresh! They are a great option for meal prep too - you can make a batch in advance and store them in the refrigerator for quick breakfasts throughout the week.
References:
These references provide additional recipes and tips for making sheet pan egg breakfast sandwiches.
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