There’s something so satisfying about a warm, cheesy breakfast sandwich ready in minutes—and that’s exactly what this Sheet Pan Egg Breakfast Sandwiches Recipe delivers. It’s perfect for busy mornings and feeds a crowd without any extra fuss. Trust me, you’ll want to make this one a regular!

A breakfast sandwich on a white plate with a white marbled surface underneath, showing three layers: the top layer is a light brown toasted English muffin with a soft, slightly rough texture; the middle layer is a round slice of pink ham with a smooth surface; the bottom layer is a folded, bright yellow cooked egg with a slightly soft and fluffy texture that slightly spills over the edges of the bottom half of the English muffin, which is light brown and toasted. In the background, there is a blurry view of other similar sandwiches and a tray with a yellow food item. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Egg Breakfast Sandwiches Recipe
Top Tip
How to Serve Sheet Pan Egg Breakfast Sandwiches Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Egg Breakfast Sandwiches Recipe

Why You'll Love This Recipe

I first made this Sheet Pan Egg Breakfast Sandwiches Recipe on a hectic weekend when I needed breakfast for a bunch of friends fast. It instantly became a favorite because of how simple and fuss-free it is, yet it tastes like you put in way more effort than you actually did.

Hands-Off Cooking: You bake all the eggs at once, so no babysitting the stove or flipping little omelets.
Super Versatile: You can swap out the meat or cheese depending on what you love or have on hand.
Feeds a Crowd Easily: Making a full dozen sandwiches at once means no scrambling to get everyone fed.
Freezes Well: Prep ahead and pull the egg squares from the freezer for crazy busy mornings.

A sandwich on a white plate sits on a white marbled surface, showing three visible layers. The bottom layer is a light golden brown English muffin with a soft, slightly rough texture. On top of that is a thick, fluffy, bright yellow folded egg layer with some slight browning on the edges. Above the egg is a slice of pale pink ham, smooth and round, then topped by another piece of the English muffin that looks soft and slightly toasted. Another white plate with the same sandwich is out of focus in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this recipe are simple, but they work beautifully together. Creamy eggs baked with just enough milk and cheese give you the perfect tender texture that holds up in a sandwich. Plus, salty meats add that savory punch we all crave in the morning.

Flat lay of cracked large eggs with some whole milk poured nearby, grated cheese scattered in a small pile, slices of crispy bacon and Canadian bacon arranged in neat strips, toasted golden English muffins split open to show their texture, and a few sprigs of fresh herbs for color, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Eggs: The star of the dish, eggs provide protein and structure for the sandwiches. Fresh, large eggs work best for even cooking.
Whole Milk: Adds moisture to keep the eggs tender and slightly creamy without making them runny.
Cheese (grated): I like sharp cheddar or a mild cheddar — it melts perfectly and adds a lovely richness.
Kosher Salt & Black Pepper: Simple seasoning to enhance the natural flavors without overpowering.
English Muffins: Toasted for that crisp, sturdy base that holds up to the juicy egg and meat.
Bacon, Canadian Bacon, or Ham: My go-to protein options — they add a smoky, salty layer that complements the eggs beautifully.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Sheet Pan Egg Breakfast Sandwiches Recipe is how easy it is to customize. I often switch up the cheese or swap the meat for turkey bacon or a veggie option for guests who don’t eat pork. Feel free to make it your own—it’s super forgiving!

Variations: I’ve made this with spinach and feta cheese for a Mediterranean twist, and it was amazing. Throw in diced peppers or jalapeños for a bit of heat!
Diet-Friendly: For a lower-carb version, swap English muffins for lettuce wraps or low-carb buns.
Make It Vegetarian: Skip the meat and add roasted mushrooms or avocado slices for extra flavor and texture.

Step-by-Step: How I Make Sheet Pan Egg Breakfast Sandwiches Recipe

Step 1: Prep Your Pan and Preheat

I always start by preheating the oven to 375°F and greasing a half sheet pan with butter or nonstick spray. This little step saves you from any sticking woes later and helps the eggs bake evenly. I use a half sheet pan because it’s the perfect size for 12 egg squares.

Step 2: Whisk and Pour the Eggs

In a large bowl, whisk together 12 large eggs and one-third cup whole milk until the mixture is completely smooth. This makes the eggs fluffy and tender once baked. Season generously with kosher salt and freshly ground black pepper before pouring it evenly into your prepared sheet pan.

Step 3: Bake Until Just Set

Bake the eggs in the center of your preheated oven for about 12 minutes. Here’s a tip—check around 10 minutes and look for the eggs to be mostly set but still a little wobbly in the center; you don’t want them completely hard because they’ll keep cooking a bit once out of the oven.

Step 4: Add Cheese and Finish Baking

Sprinkle 6 ounces of your favorite grated cheese over the eggs, then pop the pan back into the oven for just 3 minutes until the cheese melts and bubbles a bit. This layering makes the eggs extra creamy and flavorful.

Step 5: Cool and Cut into Squares

Take the pan out and give the eggs a light sprinkle of salt once more. Let them cool for a few minutes—this helps them set properly and makes slicing easier. Then, slice into 12 equal squares; these are your perfect egg sandwich layers ready to stack.

Step 6: Assemble Your Sandwiches

Toast your English muffins until golden and crispy. Layer each muffin with a slice of bacon, Canadian bacon, or ham, then top with one of your egg squares. Sandwich it all together, and you’re ready to enjoy that first delicious bite!

Top Tip

Making a dozen egg sandwiches at once is a game-changer for busy mornings, but here are a few tips I picked up to get it just right every time.

Bake Time Watch: Don’t overbake! Eggs can get rubbery fast, so check early and aim for a little jiggle in the middle before adding cheese.
Even Thickness: Spread the egg mixture evenly in your pan to avoid thin or thick spots that cook unevenly.
Cheese Choice Matters: Sharp cheddar melts beautifully and adds flavor without overpowering the eggs; avoid pre-shredded cheese if possible for better melting.
Assembly Tip: To keep muffins crispy, assemble sandwiches just before eating and consider wrapping in parchment if taking on the go.

How to Serve Sheet Pan Egg Breakfast Sandwiches Recipe

Sheet Pan Egg Breakfast - Serving Suggestion

Garnishes

I love adding a little fresh greenery like chopped chives or parsley on top of the egg squares just before assembling. It really brightens up the flavors and looks inviting. A tiny smear of spicy mayo or ketchup on the muffin is my personal fave for an extra kick.

Side Dishes

This sandwich pairs perfectly with crispy hash browns or a simple fresh fruit salad. Some crunchy pickles or a handful of sliced tomatoes give a refreshing contrast that balances out the richness.

Creative Ways to Present

For brunch parties, I like to cut the sandwiches into smaller sliders and serve on a pretty platter. Adding toothpicks with little flags or herbs tops the easy dish with a cute touch. You can also create a mini sandwich bar, letting guests choose their cheese and meat toppings.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap each egg square tightly in plastic wrap and store them in an airtight container in the fridge for up to 4 days. Doing this keeps them fresh and ready to pop onto muffins whenever I need a quick breakfast.

Freezing

This recipe freezes surprisingly well! Just wrap each egg square individually in plastic wrap, then place in a freezer-safe bag. They keep for up to 3 months. When frozen, they thaw super quickly and still taste fresh once reheated.

Reheating

When reheating, I usually unwrap the egg square and microwave it for about a minute on medium power. I find this keeps the texture moist without drying it out. Then, toast the muffin fresh and assemble for that just-made feeling.

Frequently Asked Questions:

Can I use egg whites or a lower-fat milk?

Absolutely! Using egg whites or a mix of whole eggs and egg whites works well if you want to lighten the recipe. Just keep an eye on the baking time as it might cook slightly faster. For milk, you can swap whole milk for 2% or even unsweetened almond milk, but whole milk provides the best creaminess and texture.

How do I keep the English muffins from getting soggy?

To avoid soggy muffins, toast them until they're crisp and assemble the sandwich just before serving if possible. If you’re making them ahead, keep the muffin halves and egg squares separate and assemble when ready to eat.

Can I add vegetables to the egg mixture?

Yes! Finely chopped veggies like bell peppers, spinach, or onions can be mixed into the beaten eggs before baking. Just make sure they're chopped small and drained of excess moisture so the mixture bakes evenly.

What’s the best way to reheat frozen sandwich components?

For frozen egg squares, unwrap and microwave on medium power for about 1–2 minutes until heated through. Toast the English muffin fresh and warm the meat separately if needed. Assemble once everything is hot for the best texture and flavor.

Final Thoughts

This Sheet Pan Egg Breakfast Sandwiches Recipe is one of those kitchen helpers that feels like a little secret weapon—I always feel like a champion when I’ve got a batch ready to go. It’s perfect for busy mornings, feeding friends, or just treating yourself to a homemade breakfast that’s both easy and satisfying. I can’t recommend giving this one a try enough—you’ll love how much time you save and how great they taste!