Sheet Pan Breakfast Egg Sandwich Recipe

Introduction

This Sheet Pan Breakfast Egg Sandwich is an easy, hands-off way to prepare a delicious and hearty breakfast for the whole family. Baked all at once on a sheet pan, the fluffy eggs are studded with ham, peppers, and chives, then topped with melted cheese. Serve it with toasted English muffins for a satisfying morning meal.

Ingredients

• 6 Organic Valley® Large Eggs
• 1/4 cup Organic Valley® Whole Milk
• 1/2 cup Organic Valley® Shredded 3 Cheese Mexican Cheese
• 1/4 cup green pepper, diced
• 2 tablespoons chives
• 1/4 cup ham, diced

Instructions

1. Step 1: Preheat the oven to 375°F. Lightly spray a half sheet pan with nonstick cooking spray.
2. Step 2: In a medium bowl, whisk together the eggs and milk for about 2 minutes until the mixture is well combined and slightly frothy.
3. Step 3: Pour the egg mixture evenly into the prepared sheet pan. Sprinkle the diced ham, green pepper, and chives over the top.
4. Step 4: Bake in the preheated oven for 11 minutes. Remove from the oven and evenly spread the shredded cheese on top. Return to the oven and bake for an additional 2 minutes, or until the cheese is melted and bubbly.
5. Step 5: Remove from the oven and let cool slightly. Cut into squares and serve warm with toasted and buttered English muffins.

Tips & Variations

• For a vegetarian version, omit the ham and add extra diced vegetables like mushrooms or spinach.
• Use your favorite cheese blend if you prefer a different flavor profile.
• To save time, prepare the egg mixture the night before and bake fresh in the morning.

Storage

Store leftover egg squares in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 30–60 seconds or until warmed through. For best texture, reheat in a toaster oven or regular oven to keep the edges slightly crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of Organic Valley® eggs?

Yes, you can use any large eggs you prefer. Organic Valley® eggs are used here for their quality and flavor, but regular eggs will work just as well.

Can I make this recipe dairy-free?

Yes, substitute the milk with a plant-based milk and use a dairy-free cheese alternative. Adjust cooking time slightly if needed to account for differences in moisture.

Sheet Pan Breakfast Egg Sandwich Recipe

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★★★★★

4.7 from 73 reviews

This Sheet Pan Breakfast Egg Sandwich is a simple and delicious recipe perfect for busy mornings. Eggs baked with ham, green peppers, chives, and melted Mexican cheese create a flavorful and protein-packed breakfast that can be conveniently sliced and served on toasted and buttered English muffins.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 13 minutes
• Total Time: 23 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Egg Mixture

• 6 Organic Valley® Large Eggs
• 1/4 cup Organic Valley® Whole Milk

Add-ins

• 1/4 cup green pepper, diced
• 2 tablespoons chives, chopped
• 1/4 cup ham, diced
• 1/2 cup Organic Valley® Shredded 3 Cheese Mexican Cheese

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C). Spray a half sheet pan with non-stick spray to prevent sticking.
2. Mix eggs and milk: In a medium-sized bowl, whisk together the 6 eggs and 1/4 cup of whole milk for about 2 minutes until fully combined and slightly frothy.
3. Add ingredients to sheet pan: Pour the egg mixture evenly into the prepared half sheet pan. Sprinkle diced ham, green peppers, and chopped chives over the egg mixture.
4. Bake first round: Place the sheet pan in the oven and bake for 11 minutes, allowing the eggs to begin setting.
5. Add cheese and finish baking: Remove the pan from the oven, sprinkle the shredded Mexican cheese evenly on top, then return to the oven and bake for an additional 2 minutes or until the cheese has melted and the eggs are fully cooked.
6. Cool and serve: Remove from oven and let it cool slightly before cutting into squares. Serve each square on toasted and buttered English muffins for a complete breakfast sandwich.

Notes

• Use non-stick spray generously to ensure easy removal from the pan.
• Adjust baking times according to your oven for even cooking.
• Substitute ham with cooked bacon or sausage for different flavors.
• For a vegetarian option, omit the ham and add extra vegetables.
• Use whole grain English muffins for added fiber.

Keywords: sheet pan breakfast, egg sandwich, baked eggs, breakfast sandwich, easy breakfast, Mexican cheese, ham and eggs