Description
Indulge in the ultimate breakfast experience with these sheet pan eggs for breakfast sandwiches. Fluffy, golden-brown, and bursting with savory flavors, this easy-to-make dish is perfect for lazy weekends or meal prep. Gather your loved ones around the table as the delightful aroma fills your kitchen, creating unforgettable moments. Customize these egg squares with your favorite veggies and cheeses for a deliciously satisfying breakfast that’s sure to impress.
Ingredients
Scale
- 12 large eggs
- 1/2 cup whole milk
- 1 cup bell peppers (diced)
- 1/2 cup sweet onion (finely chopped)
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 6 bread rolls (toasted)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together eggs and milk until combined.
- Fold in diced bell peppers and chopped onion, then season with salt and pepper.
- Pour the mixture onto the prepared baking sheet, spreading evenly.
- Bake for 20-25 minutes or until set and golden brown.
- Once cooled slightly, cut into squares and layer between toasted bread rolls with cheese or desired toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 3g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 380mg