Learn how to make eggs for breakfast sandwiches with just a few ingredients and in less than 30 minutes from start to finish. This recipe produces perfectly uniform eggs every single time, creating delicious breakfast sandwiches to refrigerate or freeze for later!
Why I Love This Recipe
Making that perfect, even layer of eggs for breakfast sandwiches can be tricky! It took me a few tries to get this recipe just right. Here are the reasons I will never veer from this recipe:
- The eggs cook uniformly in the pan every time, making it super easy to cut and add to a breakfast sandwich.
- There is a lot of room to add toppings of your choice. If you are feeding meat lovers, go heavy on the meat! Or you can go heavy on the vegetables. You can even cook them bare or with just cheese.
- It such an easy recipe that is impossible to mess up and transforms like magic into the ultimate breakfast sandwich.
- This recipe can be very easily frozen and reheated (perhaps assembled as a delicious and quick breakfast sandwich!) at a later time.
- Meal prep egg sandwiches are perfect when hosting a holiday at your home or when guests will be sleeping overnight.
- Freezer breakfast sandwiches are also absolutely perfect as a quick and easy breakfast on busy mornings.
Recipe Ingredients
Eggs - Use fresh eggs that have been sitting at room temperature eggs for 30 minutes for best results.
Milk - Any variety of milk works great in this recipe. Skim, 1%, 2%, whole milk or even oat milk or almond milk will work.
Seasonings - Sea salt or kosher salt and black pepper make the perfect simple seasonings for this recipe. Feel free to add your own favorites, such as red pepper flakes, paprika, parsley or chives.
Toppings - Toss whatever breakfast toppings you'd like on top of the egg mixture before baking, not exceeding 2 cups total. Any of the following are good options for toppings:
Meat: Cooked and chopped bacon, cooked ground sausage or turkey or diced ham or Canadian bacon.
Veggies: Chopped asparagus, spinach, mushrooms, sliced green onion, bell peppers, cherry tomatoes or onions.
Cheese: Shredded cheddar cheese, provolone, cojack, pepper jack, feta cheese crumbles or any variety of melty cheese.
How To Make Eggs For Breakfast Sandwiches
Step 1
Preheat oven to 325 degrees F and coat a half sheet pan with cooking spray. In a large mixing bowl, whisk eggs, milk, salt and pepper.
Step 2
Pour into the prepared pan and sprinkle cheese, bacon bits and mushrooms over the top. Bake in the preheated oven for 15-20 minutes, or until eggs are set uniformly.
Let cool and cut into squares.
Recipe Notes
- Avoid sticking problems by giving the baking sheet a generous coating of cooking oil before adding the egg mixture. Another option is to line the pan with parchment paper and give that a light spritzing, too.
- Half-sheet pans measure 13x18 inches with a rim 1 inch in height. If you don't have a half sheet pan, consider dividing the mixture between two quarter-sheet pans which is the same size as a 9x13 baking dish.
- Make a double batch and assemble and freeze sandwiches for the next few months. Breakfast simplified!
Assembling and Freezing Homemade Breakfast Sandwiches
Now let's put those perfect eggs to use by assembling and enjoying some make-ahead breakfast sandwiches!
Butter the insides of the English muffins, bagels or croissant and place face up on a work surface.
Top each English muffin (or whichever bread you are using) with a slice of cheese, an egg square and the top halves.
A sausage patty or cooked slices of crispy bacon can be sandwiched in between the slices of bread on top of the eggs.
The best way to prep for storing is to wrap individually in plastic wrap or aluminum foil.
How To Store Breakfast Sandwiches
After assembling homemade breakfast sandwiches, store in the fridge for up to 5 days or in the freezer for up to 6 months.
How To Reheat Frozen Breakfast Sandwich
- When you're ready to enjoy the sandwich, pull it from the fridge and reheat in the microwave for 1 minute, or until heated through.
- You can also place a few of them on a baking tray and heat in the oven at 350 degrees F for 15 minutes, or until warmed through.
- If you're pulling from the freezer, allow sandwich to thaw in the fridge overnight before reheating.
Breakfast Sandwich Toppings
After reheating, go crazy with toppings, if you so desire!
- Salsa
- Sour cream
- Hot sauce
- Avocado slices
- Guacamole
- Sliced onions
- Pickled jalapenos
- Pickled peppers
Make Ahead Breakfast Ideas
Best Egg Recipes
How To Make Eggs For Breakfast Sandwiches
Ingredients
- 12 eggs
- 1/4 cup milk
- 1 tsp salt
- 1 tsp pepper
- 1 cup cheddar cheese shredded
- 1/2 cup bacon cooked and chopped
- 1/2 cup mushrooms chopped
Instructions
- Preheat oven to 325 degrees F and coat a half sheet pan with cooking spray. Add the eggs to a large mixing bowl along with milk, salt and pepper and whisk.
- Pour into the prepared pan and sprinkle cheese, bacon bits and mushrooms over the top. Bake in the preheated oven for 15-20 minutes, or until eggs are set uniformly. Let cool and cut into squares.
Notes
- Avoid sticking problems by giving the baking sheet a generous coating of cooking oil before adding the egg mixture. Another option is to line the pan with parchment paper and give that a light spritzing, too.
- Half-sheet pans measure 13x18 inches with a rim 1 inch in height. If you don't have a half sheet pan, consider dividing the mixture between two quarter-sheet pans which is the same size as a 9x13 baking dish.
- Make a double batch and assemble and freeze sandwiches for the next few months. Breakfast simplified!
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