Make Ahead Breakfast: Sheet Pan Egg Sandwiches

Name: Sheet Pan Egg Sandwiches
Ingredients: 6 large eggs; ¼ tsp kosher salt; 2 tbsp low-fat milk; 1 1/2 cups chopped vegetables; 6 slices cheese; 6 rolls or English muffins

A quick and easy recovery breakfast

March 12, 2020
Dana White, MS, RD, ATC
Category: Breakfast, Kid-Friendly
Tag: breakfast, egg sandwich, eggs, makeahead, meal prep

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A quick and easy recovery breakfast. Be creative! Use what you have in the fridge or pantry.

Sheet Pan Egg Sandwiches

sheet pan egg sandwich with berries and a gatorade water bottle

A quick and easy recovery breakfast. Be creative! Use what you have in the fridge or pantry.

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Course Breakfast

Cuisine American

Servings

Diet Gluten Free

Ingredients

6 large eggs
¼ tsp kosher salt
2 tbsp low-fat milk
1 1/2 cups chopped vegetables
6 slices cheese
6 rolls or English muffins

Instructions

Preheat the oven to 400°F. Line a 9x 13 sheet pan with parchment paper and spray with nonstick cooking spray.
In a medium bowl, whisk the eggs until well beaten. Add the salt, milk, and vegetables and mix to combine.
Pour the egg mixture into the sheet pan and carefully place it in the oven. Bake for 12 minutes or until eggs are set
Remove the pan from the oven and top with slices of cheese.
Use a ring mold, knife, or pizza cutter to cut the cooked eggs into 6 servings. Use a spatula to remove from the pan.
Place on rolls or English muffins and top with cheese. Sandwiches can be individually wrapped and stored in the fridge for 1 week and freezer for up to 6 months. Reheat in the oven or toaster oven – top as desired and serve.*

Notes

*This recipe can be made gluten-free with gluten-free rolls or gluten-free bread. Can also be made dairy-free. Add your favorite nut milk to the egg mixture and omit the cheese. Add a few slices of avocado on top at the end.