Make Ahead Breakfast: Sheet Pan Egg Sandwiches

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.*