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Sheet Pan Breakfast Sandwiches

Sheet Pan Breakfast Sandwiches Recipe

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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 8 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 16 oz bacon (about 12 strips)
  • 12 large eggs
  • 1/4 cup milk or half-and-half
  • 1 cup shredded cheddar cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 8 English muffins, split
  • Softened butter, for the muffins

Method
 

  1. Heat oven to 400°F. Line a rimmed baking sheet with parchment. Lay bacon in a single layer and bake until crisp, 12 to 15 minutes. Transfer bacon to paper towels, leaving fat on the pan.
  2. Whisk eggs, milk, salt, and pepper until blended. Stir in half of the cheddar.
  3. Pour egg mixture onto the hot pan and spread evenly. Top with remaining cheese. Bake until set, 10 to 12 minutes.
  4. Toast English muffins and spread with butter. Cut egg sheet into 8 squares. Place on muffin bottoms, add bacon, and close with muffin tops.

Notes

If you prefer round egg patties to match the muffins, use a large biscuit cutter right after baking. The scraps are great for snacking, and the sandwiches look neat for brunch.