Ingredients:

For the eggs:

8 large eggs

½ cup milk

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder (optional)

½ teaspoon paprika (optional)

½ cup shredded cheese (cheddar or your choice)

½ cup diced bell peppers (optional)

½ cup chopped spinach (optional)

For the sandwiches:

6 sandwich buns (or English muffins)

6 slices of cheese (cheddar, Swiss, or American)

6 cooked sausage patties or bacon strips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch sheet pan with butter or non-stick spray.

2. Prepare the egg mixture:

In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika.

Stir in shredded cheese, bell peppers, and spinach (if using).

3. Bake the eggs:

Pour the egg mixture into the greased sheet pan.

Bake for 15-18 minutes or until the eggs are fully set.

Let it cool slightly, then cut into 6 equal squares.

4. Assemble the sandwiches:

Place a slice of cheese on the bottom half of each sandwich bun.

Add a square of baked egg on top.

Add a sausage patty or bacon strip if desired.

Cover with the top half of the bun.

5. Serve or store:

Serve immediately, or wrap each sandwich in foil and store in the fridge for up to 3 days.

To reheat, microwave for 30-40 seconds or toast in the oven for a crispy texture.

Tips:

Add chopped onions, mushrooms, or jalapeños for extra flavor.

Swap regular buns with whole wheat or bagels for variety.

Freeze sandwiches for up to 1 month; reheat in the microwave for 1-2 minutes.


Enjoy your easy Sheet Pan Breakfast Egg Sandwiches!