Toasted English Muffins, eggs, cheese, and crispy bacon come together on a single sheet pan in this easy recipe. Sheet Pan Breakfast Sandwiches are the perfect no-fuss breakfast for a crowd.
As a major fan of all things breakfast (and breakfast-for-dinner), I never get tired of looking for new recipes to add to the rotation. And while I always love a good breakfast casserole, sometimes I want a classic breakfast sandwich with all the texture and flavor. But it can be almost impossible to make more than a couple of them at a time. Enter the sheet pan! This sheet pan recipe gives you sandwiches with all the layers, eggs with cooked whites and soft yolks, melted cheese, and nicely toasted bread. Here’s how to do it.
Here's How to Make These Sandwiches
- Prepare pan - Slice English muffins open and arrange them cut-side up on a sheet pan. Hollow out the bottom halves to make “nests” for eggs.
- Toast - Toast the English muffins until golden at 400°F for 6 to 8 minutes.
- Add eggs and cheese - Add cheese to top halves of muffins and eggs to the bottom halves.
- Bake - Bake the sandwiches until the eggs are set, 7 to 10 minutes.
- Add extra toppings and serve!
INGREDIENTS
- English Muffins - Look for thicker English Muffins which make it easier to form the “nests” for the eggs. Bay’s English Muffins work particularly well.
- Eggs - Use large or medium eggs. Extra-large eggs won’t fit in the English muffins.
- Cheese - The sky is the limit. I love classic cheddar or melty Monterey Jack. If the slices are large, tear them apart so they fit on the English muffins.
- Salt and Black Pepper - Don’t forget to season the eggs!
- Crispy Bacon, Arugula, Spinach, Hot Sauce, etc. - Just a few options, but finish the sandwiches with your favorite toppings.
Variations
- Use another bread - This cooking method should work well with a variety of other types of bread, including biscuits, croissants, and any thick-sliced sandwich bread.
- Add spread - Skip the cheese and when the sandwiches are done cooking add red pepper spread, Dijonnaise, pesto, or avocado crema.
- Make it vegetarian - Just skip the bacon or substitute another vegetarian-friendly topping.
More Breakfast Recipes that Feed a Crowd
- Vegetable Quiche with Spinach and Sweet Potatoes
- Sheet Pan Hash Browns and Eggs with Avocado Salsa
- Slow Cooker Breakfast Casserole with Sausage and Cheese {Low Carb}
- Cinnamon Crunch Bagel Bake with Cream Cheese Glaze
- Egg, Brie and Arugula Breakfast Sandwich with Strawberry Glazed Bacon
- Bagel and Egg Breakfast Bake with Whipped Scallion Cream Cheese
Favorite Tools
- Half Sheet Pan – The perfect size pan for everything from roasting vegetables to baking cookies.
- Lodge Cast Iron Skillet – I use this 10.5-inch cast iron skillet nearly every day. To keep it seasoned, just be sure to dry it well and rub it with some oil before storing it (this will prevent rust and keep it seasoned)
Sheet Pan Breakfast Sandwich Recipe
Toasted English Muffins, eggs, cheese, and crispy bacon come together on a single sheet pan in this easy recipe. Sheet Pan Breakfast Sandwiches are the perfect no-fuss breakfast for a crowd. To adjust the servings in this recipe, click on the number next to servings. Be sure to use extra sheet pans to avoid crowding the English Muffins.
Servings: 4
Calories: 395kcal
Cost: $6.00
Equipment
- Half Sheet Pan
- Parchment Paper
Ingredients
- 4 English Muffins (see note)
- 2 Tablespoons Butter, softened
- 4 large Eggs
- 4 slices Cheese
- Salt and Black Pepper
- 8 slices Cooked Bacon
- Other toppings like arugula, spinach, hot sauce, etc.
Instructions
- Preheat oven to 400°F.
- Line a sheet pan with parchment paper or foil (this is optional but will make it easy to clean up any egg that drips off the English muffin).
- Slice open English muffins and spread them out in a single layer on the sheet pan. Spread the tops halves of the English muffins with butter (leave the bottom halves plain).
- Using your fingers or a spoon, pull most of the bread out of the center of the bottom halves of the English muffins, forming a “nest” for the eggs.
- Transfer the sheet pan to the oven and bake the English muffins until golden brown, 6 to 8 minutes.
- Remove the pan from the oven. Crack an egg into each of the “nests” you made in the bottoms of the English muffins. (Don’t worry too much if some of the egg drips over the edges.) Add cheese to the top halves of the English Muffins.
- Return the pan to the oven and continue baking until the egg whites are firm and yolks are cooked to your liking, 7 to 10 minutes.
- Season the eggs with some salt and pepper.
- Add bacon and other toppings and then combine the top and bottom halves of the English muffins. Enjoy!
Notes
English Muffins - The thicker the English Muffins, the easier it will be to make the “nests” for the eggs, so if you have a few options at the grocery store, look for thick ones. Bay’s English Muffins work particularly well.
Nutrition
Calories: 395kcal | Carbohydrates: 28g | Protein: 23g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 787mg | Potassium: 245mg | Fiber: 2g | Sugar: 1g | Vitamin A: 556IU | Vitamin C: 1mg | Calcium: 257mg | Iron: 2mg
Carrie
Do you think these would freeze well? Or keep in the fridge well for meal prep?
Jess Smith
They'll keep well in the fridge too! For up to 5 days.
Carrie
Hi Jess, do you think these would freeze well?
Jess Smith
Yes! They freeze well. Skip the arugula, but the rest of the ingredients can be allowed to cool, wrapped tightly and will reheat well in the toaster oven or even the microwave.