Sheet Pan Breakfast Sandwiches

Sheet Pan Breakfast Sandwiches

Sheet Pan Breakfast Sandwiches: These are perfect for quick weekday breakfasts and freeze/reheat perfectly. Customize them and enjoy!


Sheet Pan Breakfast Sandwiches

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The first time I saw how you make breakfast sandwiches on a sheet pan was during a ski trip with another family a few years ago. A friend had a big bowl of whisked eggs and they just dumped them on a sheet pan.

I was, umm, confused.

I was also pretty skeptical that it would be good. But, it turns out to be an absolutely great way to cook a bunch of eggs to the same doneness. The eggs are great for kiddos but also great for big breakfast sandwiches.

If you aren’t feeding a ski house, you’ll probably want to freeze some of them for easy weekday breakfasts. The eggs freeze great and reheat easily in the microwave!

So, these sheet pan breakfast sandwiches are my new favorite thing in my freezer and I always try to have a few packages of them ready to go!

How to Cook Eggs on a Sheet Pan for Breakfast Sandwiches

This is such an easy recipe to toss together. You can make it pretty much any night even after the kiddos are asleep. Start by just whisking together a dozen eggs with some milk. I like to use whole milk, but any will get the job done.

Whisking eggs with milk for sheet pan cooking
Mix em up!

Then pour the eggs out onto a sheet pan. I’d recommend spraying it with some no-stick spray just to prevent any possible sticking.

Eggs poured out on a greased sheet pan for breakfast sandwiches
Ready to bake

Season the eggs with some salt and pepper and then bake the whole thing at 375 degrees F. for 12 minutes. That should be enough to cook them through.

Eggs cooked in a sheet pan for Breakfast Sandwiches
Nice and fluffy.

Then add the cheese and return them to the oven for a few minutes to melt the cheese.

Cheese added to Sheet Pan Breakfast Sandwiches

How to Store the Eggs for Breakfast Sandwiches

If you are eating the eggs right away, cut them into squares and chow down. Otherwise, let them cool completely and then wrap them in plastic wrap for freezing. If you are going to freeze them for longer than a few weeks, wrap them in foil after plastic wrap to keep out any funky smells.

Wrapping eggs in plastic wrap and foil for storage.
For storage.

Making a quick breakfast sandwich is super easy. Unwrap your eggs, microwave them for a minute on high. Then add the eggs to a toasted english muffin along with some bacon and avocado. Delicious!

These Sheet Pan Breakfast Sandwiches are perfect for quick weekday breakfasts. They freeze/reheat perfectly. I make mine with fluffy baked eggs, cheese, avocado, and bacon!

Here are a few other great breakfast sandwich recipes!

Sheet Pan Breakfast Sandwiches

Sheet Pan Breakfast Sandwiches

These are perfect for quick weekday breakfasts and freeze/reheat perfectly. Make them and love them!
4.08 from 27 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast & Brunch, Sandwiches
Cuisine American
Servings 12 Servings
Yield 12 sandwiches



  • 12 large eggs
  • ½ cup whole milk
  • 6 ounces cheese
  • Nonstick spray
  • Salt and pepper
  • Avocado
  • English Muffins
  • Bacon optional


  • Preheat oven to 375 °F. Whisk eggs and milk together until smooth. Spray sheet pan lightly with nonstick spray (or butter it lightly). Pour eggs into the prepared sheet pan.
  • Bake eggs for 12 minutes at 375 °F. Eggs should be almost completely cooked through. It’s okay if there is still a little liquid.
  • Remove sheet pan and add cheese. Return to oven for 3 minutes to melt cheese and finish cooking eggs. Remove cooked eggs and season with salt and pepper.
  • Allow eggs to cool completely and once cool, cut into 12 even squares and wrap each square in plastic. Freeze squares. Additionally, wrap eggs in foil for longer storage.
  • To reheat eggs, remove from plastic and microwave on high for about a minute.
  • Add eggs to a toasted english muffin with avocado and, optionally, cooked crispy bacon for a quick and delicious breakfast sandwich!
  • The frozen eggs with cheese also work great for a quick kid breakfast. My one year old loves them!



Calories: 393kcalCarbohydrates: 30gProtein: 17gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 192mgSodium: 551mgPotassium: 361mgFiber: 4gSugar: 1gVitamin A: 452IUVitamin C: 3mgCalcium: 172mgIron: 2mg
Keyword Breakfast Sandwich, sheet pan recipes

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18 Responses to “Sheet Pan Breakfast Sandwiches” Leave a comment

  1. Breakfast sandwiches are so good to have on hand, this is a great easy way to make them! Going to do a batch this weekend instead of my usual veggie egg muffin!

  2. I like the idea of cooking them in a sheet pan. The Kitchn once had a recipe for cooking them in a 9×13, but it was really hard to get them out of that pan and then I had to really scrub the pan.
    Those breakfast sandwiches are some real life goals. I always tell myself that one weekend, I’ll just cook to stock my freezer.

  3. To avoid the inevitable dirty sheet pan you could buy a throw away tin foil type pan from the dollar store. I’ve made poached eggs in the oven in a muffin pan and difficult to clean the pan later. I wish there was a hack of some kind to avoid the pan from getting crusted with baked on egg? Anybody know of a solution? Thank you Nick for your stellar effort! Stumbled upon your recipe, will try this method. Thank You!

    1. I keep old credit cards, which I use to scrape the pans simply, after a quick soak, and no damage.

      Just an idea all the way from South Africa.

    2. Parchment paper and spray with cooking spray, then add the eggs and bake. I use parchment paper every time I bake.

  4. I line my baking pan with parchment paper to prevent the eggs from sticking, and then I don’t have to wash the pan!

  5. I have made these for years. I either coat the pan with butter or foil and spray with Butter Pam. Have never had a sticking problem, I add whatever you like in your sandwich.
    Made this summer for my daughter on WW. Sautéed mushrooms, peppers, and onions; as they and the eggs have no points. If you put on low point toast or muffins there is 2 points. Add diced low fat ham or Canadian bacon and adds 2 points depending on amount of meat or shredded cheese. We used Velveeta Shreds.

  6. I make something similar but I put the sandwiches almost completely together with the egg, meat and type of bread I choose. I hold the cheese and fresh toppings if freezing. I wrap in parchment paper or sandwich foil squares, write the sandwich type and freeze in a container or reusable plastic bag. I add cheese when reheating in oven or microwave. I am not a fan of freezing cheese in a sandwich. I freeze cheese but not in sandwiches.

  7. What size pan did you use? I’m pretty sure my sheet pans are large ones. Like 2 9×13 cake pans could fit on one.

  8. 5 stars
    I just used cooking spray and there was virtually no egg left behind. Worked Great. (Parchment paper is a good idea also)

    Added onions, parsley, diced mushrooms and diced red pepper into the eggs after whisking… these turn out perfect. I froze 10 of them and ate two. Someone asked if you can freeze the bacon with them. Absolutely. Chorizo and Sausage patties freeze great too.. just DON’T toaste the english muffins before freezing. Do that after you pull from fridge after defrosting.

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