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A wonderful make ahead breakfast of easy sheet pan eggs full of vegetables for the most delicious and convenient breakfast sandwich.
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4.50 from 2 votes

Easy sheet pan eggs and breakfast sandwich

A wonderful make ahead breakfast of easy sheet pan eggs full of vegetables for the most delicious and convenient breakfast sandwich.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 136kcal
Author: Mia Kouppa

Equipment

  • 1 9 x 13 inch sheet pan or baking pan
  • 1 mixing bowl
  • wire rack

Ingredients

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
US Customary - Metric

Instructions

  • 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.
  • Enjoy!

Notes

Store leftover servings of your sheet pan eggs between parchment paper in the refrigerator. Sheet pan eggs can also be frozen for up to 2 months, wrapped well in plastic wrap. 
You can add anything you like to your breakfast sandwich.  Prepared sandwiches can be made ahead, wrapped tightly in plastic wrap, and kept in refrigerator.
Nutritional values listed are only for the sheet pan eggs if you make 6 servings.  You can make more servings if you cut each piece smaller.

Nutrition

Calories: 136kcal | Carbohydrates: 6g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 274mg | Sodium: 529mg | Potassium: 350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4424IU | Vitamin C: 34mg | Calcium: 81mg | Iron: 2mg