Sheet Pan Egg Breakfast Sandwiches Recipe

Ingredients

• 12 large eggs
• 1/3 cup whole milk
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 6 oz cheese, grated
• English muffins, 12 halves
• Bacon, Canadian bacon, or ham, sufficient for 12 sandwiches

Instructions

1. 1

   Preheat Oven: Preheat the oven to 375°F and grease a half sheet pan (13x18 inches) with butter or nonstick spray.

2. 2

   Prepare Egg Mixture: In a large bowl, whisk together the 12 eggs and 1/3 cup whole milk until smooth. Season with kosher salt and freshly ground black pepper to taste.

3. 3

   Bake Eggs: Pour the egg mixture into the prepared sheet pan and bake for about 12 minutes, until the eggs are set but still slightly moist. Avoid overcooking as some liquid in the eggs helps keep them tender.

4. 4

   Add Cheese: Remove the pan from the oven and evenly sprinkle the grated cheese over the eggs. Return to the oven for about 3 minutes, until the cheese is melted.

5. 5

   Cool and Slice: Lightly sprinkle with salt again, then let the eggs cool a few minutes. Once cooled, slice into 12 even squares.

6. 6

   Optional Freezing Method: If freezing, wrap each egg square securely in plastic wrap and store in the freezer. To reheat, remove plastic wrap and microwave each square for 1 minute.

7. 7

   Assemble Sandwiches: Toast English muffin halves and layer with baked egg squares and your choice of bacon, Canadian bacon, or ham. Serve immediately and enjoy.