Sheet-Pan Scrambled Egg Breakfast Sandwiches

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This sheet-pan method produces perfectly flat, uniform scrambled eggs that fit neatly onto sandwich rolls or English muffins.

Make enough eggs for 8-12 sandwiches at once — no standing over a skillet flipping individual portions.

Why You’ll Love It

  • Feeds a crowd with minimal effort
  • Hands-off cooking in the oven
  • Perfectly portioned egg squares
  • Customizable with any toppings
  • Great for meal prep
  • Ready in 25 minutes

Ingredients

For the Eggs:

  • 12 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter, melted

For the Sandwiches:

  • 8-12 English muffins, brioche buns, or croissants
  • 8-12 slices cheese (American, cheddar, or Swiss)
  • 8-12 slices cooked bacon or breakfast sausage patties

Optional Add-Ins:

  • 1/2 cup shredded cheese, mixed into eggs
  • 2 tablespoons chopped chives or green onions
  • Diced bell peppers or onions (pre-sauteed)
  • Hot sauce for serving

Steps

  1. Preheat your oven to 350°F (175°C).
  2. Line a half sheet pan (18×13 inches) with parchment paper, making sure the paper comes up the sides.
  3. Brush the parchment paper with melted butter to prevent sticking.
  4. Crack the eggs into a large mixing bowl.
  5. Add the milk, salt, and pepper.
  6. Whisk vigorously until the eggs are completely uniform with no streaks of white remaining.
  7. If adding cheese or herbs to the eggs, fold them in now.
  8. Pour the egg mixture onto the prepared sheet pan.
  9. Tilt the pan gently to spread the eggs evenly to all corners.
  10. Bake for 12-15 minutes until the eggs are set and no longer jiggly in the center.
  11. The eggs should be slightly puffed and just cooked through — do not overbake or they will become rubbery.
  12. Remove from the oven and let cool for 2 minutes.
  13. Use a pizza cutter or sharp knife to cut the eggs into squares or rectangles that match your bread size.
  14. For English muffins, cut into 12 squares.
  15. For larger buns, cut into 8 rectangles.
  16. Toast your bread of choice while the eggs cool.
  17. Assemble sandwiches with an egg portion, cheese slice, and cooked meat.
  18. If you want melted cheese, place the cheese on the hot egg immediately after cutting.

Helpful Tips and Substitutions

Whole milk creates the creamiest eggs, but any milk works — even half-and-half for extra richness.

For fluffier eggs, add 1/4 teaspoon baking powder to the egg mixture.

Pre-cook any vegetables before adding to the eggs to prevent excess moisture.

A quarter sheet pan works for 6 eggs if cooking for a smaller group.

Use a silicone baking mat instead of parchment for even easier cleanup.

Dairy-free? Substitute oat milk or almond milk for the whole milk.

Serving Ideas

Set up a build-your-own sandwich station with various toppings and sauces.

Serve with fresh fruit and orange juice for a complete breakfast.

Offer hot sauce, ketchup, and sriracha mayo on the side.

Add avocado slices or guacamole for a California-style sandwich.

Wrap assembled sandwiches in foil for on-the-go eating.

Make-Ahead and Storage

Bake the egg sheet the night before and refrigerate whole, covered with plastic wrap.

Cut and reheat portions in the microwave for 20-30 seconds when ready to assemble.

Fully assembled sandwiches can be wrapped individually in foil and refrigerated for up to 3 days.

Reheat wrapped sandwiches in a 350°F oven for 15-20 minutes.

Freeze assembled sandwiches wrapped in plastic then foil for up to 1 month — store in a freezer bag.

Thaw overnight in the refrigerator or microwave from frozen for 1-2 minutes, then crisp in a toaster oven.

Breakfast Made Easy

This sheet-pan method transforms breakfast sandwich prep from a short-order cooking marathon into a simple, streamlined process.

Once you try it, you will never go back to making eggs one at a time.

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