A wonderful make ahead breakfast of easy sheet pan eggs full of vegetables for the most delicious and convenient breakfast sandwich.
Easy breakfast sandwiches are here to make back-to-school, and busy mornings a breeze! Eggs are always a popular choice for breakfast; they are nutritious, delicious and pretty economical. They are also versatile! You can have eggs every day of the week and always eat something different. Whether you make a simple fried egg, decide to boil your egg until it is just perfect for bread dunking, or turn out the most delicious Greek omelet, eggs are there for you!
One of our favourite ways to prepare eggs is to make easy sheet pan eggs that we then use to put together the most amazing breakfast sandwiches. With these sandwiches handy, you will never be tempted to stop in at the nearest fast food restaurant looking for a quick bite. These make-at-home sandwiches are cheaper, healthier, and much tastier! Added bonus? If you are trying to cut carbs (we’re sorry), forego the sandwich and serve the sheet pan eggs as they are, with a fruit cup and a yogourt or cottage cheese, it makes a well-rounded meal.
Why we love sheet pan eggs
There are so many reasons to love eggs prepared this way. Here are a few:
- You can make many servings at once
- They are so easy!
- You can add in anything you like. In this recipe we use zucchini, carrot, broccoli and herbs but you could also add cheese, meat…anything you like so long as it is chopped finely or shredded.
- Double or triple the recipe and freeze individual servings! You can even freeze prepared sandwiches – just avoid adding fresh vegetables and wrap tightly. To serve, warm up in the microwave.
- You can get creative and use cookie cutters to cut out shapes from your sheet pan eggs – little ones love that!
How to keep your sheet pan eggs from getting soggy
If you keep your sheet pan eggs in the baking pan for too long, the underside may get soggy. To prevent this allow your eggs to cool for 2 – 3 minutes and then cut serving size pieces and allow to cool completely on a cooling rack.
Looking for more back to school breakfast ideas? Check these out:
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Easy sheet pan eggs and breakfast sandwich
- 1 9 x 13 inch sheet pan or baking pan
- 1 mixing bowl
- wire rack
For the sheet pan eggs
- 10 large eggs
- 2 cups finely chopped broccoli
- 1 cup grated zucchini squeeze out excess liquid
- 1 cup grated carrot
- ¼ cup milk
- 2 tbsp chopped chives
- 1 tsp chopped fresh oregano
- 1 tsp salt
- ½ tsp pepper
- ½ tsp olive oil, for greasing pan
For each breakfast sandwich
- 2 slices bread
- ½ tsp mayonnaise
- 2 - 3 slices tomato
- ¼ avocado, sliced
- 1 slice cheese
- 1-2 lettuce leaves
- Preheat oven to 350 degrees Fahrenheit. Grease bottom of sheet pan or baking pan and set aside.
- Combine all ingredients for the sheet pan eggs in a large bowl and use a fork to mix well. Break apart yolks and beat with egg until all ingredients are combined.
- Pour onto prepared baking sheet or pan and bake on the middle rack of your oven, uncovered, for 20 - 25 minutes, or until eggs are set.
- Allow to cool for 2 - 3 minutes and then cut your servings and transfer to a cooling rack (this will prevent your eggs from getting soggy on the bottom).
- Make breakfast sandwiches or eat as is.