Sheet Pan Eggs for Sandwiches (2024)

Published: Jul 12, 2024 · Modified: Sep 21, 2024 by Andrea Howe · This post may contain affiliate links.

Thanks to one ingredient swap, this perfect recipe to make sheet pan eggs for sandwiches is packed with the same amount of protein and almost half the amount of calories as other recipes. The eggs come out light, fluffy and delicious every time and yield the exact quantity to make ½ dozen easy breakfast sandwiches.

My secret ingredient to add protein and increase food volume and satiety, at a fraction of the caloric density, are boxed pasteurized egg whites. The Costco egg whites are great and we add them to oatmeal, smoothies, all my egg bite recipes and now, sheet pan eggs!

This sheet pan eggs recipe will help you quickly and easily make healthy a healthy breakfast. Feed yourself and family with breakfast sandwiches you can freeze and reheat for busy on-the-go mornings!

Why this baked eggs recipe works so well

• A mix of whole eggs and egg whites creates a recipe that is still packed with protein, at a fraction of the calories.
• Adding in a bit of milk and cheese adds flavor and creaminess, while a low and slow cooking time and temperature yields perfect, fluffy eggs that are never dry.
• Utilizing a quarter sheet pan instead of a half sheet pan uses less eggs and yields the perfect amount to make 6 breakfast sandwiches, the standard quantity for a pack of English muffins!
• This tends to be a smaller, more manageable amount for single, or smaller family meal prep. You can double the recipe and use a standard half sheet pan though, if making a large batch to freeze or feed a big family.

Simple ingredients to make sheet pan eggs

• Whole large eggs – The standard recipe I developed calls for 4 whole eggs. Why not just use egg whites? Well, the keep the recipe flavorful and the texture creamy, light and fluffy, you need a good ratio of eggs to egg whites. Plain egg whites would definitely be less flavorful with a different texture. By using whole eggs, yolks included, we add healthy fats and vital nutrients to the baked eggs.
• 1 cup of egg whites – This quantity keeps the protein content high while dramatically cutting down on fat, lowering the calories.
• 3 tablespoons of milk – Including milk makes for creamy eggs, just like when making scrambled eggs. Feel free to use heavy cream, skim or whole milk. Skim and whole milk were both recipe tested and worked well for sheet pan eggs.
• 1 ounce of shredded cheese of choice – While recipe testing I used mozzarella cheese, a swiss and gruyere blend, and a shredded cheddar cheese blend. All worked perfectly and add the right amount of flavor and some additional protein!
• Salt and black pepper to taste – 1 teaspoon of salt and ¼-1/2 teaspoon of pepper were perfect quantities, but adjust to your liking.

A note about additional ingredients

Because we are intentionally making sheet pan eggs for breakfast sandwiches, we want to keep it relatively simple with regards to adding ingredients. For the specific purpose of using these for simple meal prep eggs and sandwiches, we limited added ingredients to salt and pepper, and fresh or dried herbs.

A mix of fresh parsley, chives and thinly sliced green onions were an excellent addition. My family’s overall favorite was just plain salt and pepper.

Plenty of sheet pan eggs recipes call for adding vegetables, different protein options and fancy cheese like feta cheese or even goat cheese!

If your goal is to make a sheet pan meal to serve at weekend brunch, you can take this base recipe and double it. Then add whichever ingredients you’d like, including roasted red bell pepper and spinach, or sauté up your favorite veggies and stir those in.

How to make eggs for breakfast sandwiches

Preheat the oven & prep the pan

Preheat the oven to 350 degrees Fahrenheit. Take a ¼ rimmed sheet pan and coat with your favorite cooking spray oil of choice. Make sure to generously coat the sides of the baking sheet.

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Make egg mixture

In a medium mixing bowl, add the whole eggs and boxed egg whites, milk and salt and pepper and whisk till well combined, then stir in the cheese.

Pour and transfer

Gently pour egg mixture into the rimmed baking sheet, redistributing the cheese throughout the eggs if necessary. Very carefully transfer the pan to the preheated oven.

Bake

Bake eggs for 13-15 minutes depending on your oven. Note that the eggs may puff up a bit during the baking process, and that is totally fine. When they are done baking, they will settle down and become level and even.

Allow eggs to cool for several minutes before cutting into 6 even squares. Gently remove from the pan and assemble your sandwiches.

If you’re not yet ready to make your sandwiches though, you can tightly wrap the entire sheet pan in plastic wrap, or pre-cut squares and store in an airtight container. The baked sheet pan eggs will store nicely in the fridge for 3-5 days.

Simple tips for perfect sheet pan baked eggs every time

• For best results and creating light and fluffy baked eggs that don’t dry out, stick with the low and slow baking time. Baking eggs at a higher temperature can result in dried out, tougher eggs. Because we are using these sheet pan eggs for breakfast sandwiches, we want them to stay moist when freezing, thawing and reheating. Therefore texture and taste matter!
• Set the smaller sheet tray on top of a larger half sheet pan. This will make transferring to the oven a bit more stable and if the egg mixture does spill a bit, it lands on the sheet pan and not the floor.

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Did you make this recipe?

If you gave this recipe a try, I’d love your feedback! Any tips or recipe additions you’d like to share, I’d love to hear it! Let’s connect down in the comments below.

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