Sheet Pan Egg Sandwiches are a delicious and kid-friendly breakfast idea that can be easily prepared in advance and enjoyed on busy mornings. They are not only a convenient option but also a nutritious one, packed with protein and essential nutrients.
To make Sheet Pan Egg Sandwiches, start by preheating the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Next, crack the desired number of eggs into a mixing bowl and whisk them until well beaten. You can season the eggs with salt, pepper, and any other desired spices or herbs for added flavor.
Pour the beaten eggs onto the prepared baking sheet, spreading them evenly to create a thin layer. You can also add optional toppings like shredded cheese, diced vegetables, or cooked bacon to customize the sandwiches to your liking.
Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the eggs are set and slightly golden on the edges. Keep an eye on them to avoid overcooking.
While the eggs are baking, prepare your choice of bread or rolls. You can use bagels, English muffins, or regular sandwich bread. Toast them lightly to add some crunch and warmth to your sandwiches.
Once the eggs are done, remove the baking sheet from the oven and let them cool for a few minutes. Use a cookie cutter or a round glass to cut out individual egg rounds that will fit perfectly on your bread or rolls.
Assemble your Sheet Pan Egg Sandwiches by placing an egg round on the bottom half of each toasted bread or roll. Add additional toppings like sliced avocado, tomato, or lettuce if desired. Top with the other half of the bread or roll to complete the sandwich.
These Sheet Pan Egg Sandwiches can be enjoyed immediately or stored in the refrigerator for a quick grab-and-go breakfast during busy weekdays. They can also be individually wrapped and frozen for longer-term storage.
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Give this kid-friendly breakfast idea a try and start your day with a delicious and nutritious meal!
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