Sheet Pan Breakfast Sandwich

This recipe is great for serving a crowd but can also easily be halved or quartered for a small group. These sheet pan eggs can be made in advance and frozen, just pop them in the microwave for a minute or two to reheat. Chopped veggies make a great addition to the egg mixture as well.

Prep Time:
5 min
Wait Time:
20 min
Cook Time:
20 min


  • Cooking spray
  • 48 eggs
  • 1 tsp ( 5 mL ) black pepper
  • 3 cups ( 750 mL ) shredded cheddar cheese
  • 48 whole wheat English muffins, sliced in half
  • Ketchup for serving


  1. Preheat oven to 350°F (180°C). Spray cooking spray directly on two 12 x 17 inch (30.5 x 43 cm) rimmed baking sheets, place a piece of parchment paper so paper extends slightly beyond both long ends of each baking sheet (the cooking spray ensures that it sticks) and then spray parchment paper with cooking spray again, set aside.

  2. In a large bowl, combine eggs, pepper and cheese. Whisk mixture or beat with mixer just until blended. Pour into prepared baking sheets.

  3. Bake until cooked through and set, about 20 minutes. Remove from oven and slice each sheet into 24 pieces. Slice English muffins in half; place a slice of egg on lower half of each English muffin. Cover with top halves. Serve with ketchup, if desired.


The egg will puff up towards the end of the baking process but it will deflate. Feel free to add any chopped veggies into the egg mixture for additional colour, flavour and nutrients, such as spinach, peppers, diced tomatoes, broccoli, etc. Alternatively, add lettuce, sliced tomatoes, or spinach to the sandwich. Other types of bread can be used such as whole wheat buns or whole wheat tortillas.