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

1. 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.
2. Toast – Toast the English muffins until golden at 400°F for 6 to 8 minutes.
3. Add eggs and cheese – Add cheese to top halves of muffins and eggs to the bottom halves.
4. Bake – Bake the sandwiches until the eggs are set, 7 to 10 minutes.
5. 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