Go Back
Print

Sheet Pan Breakfast Egg Sandwich

A quick, easy, and customizable breakfast sandwich made entirely on a sheet pan. Perfect for busy mornings!
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author FastPrep Recipes

Ingredients

  • 4 slices of bread sourdough or whole wheat work great
  • 4 large eggs
  • 1 cup shredded cheddar cheese
  • 4 slices of cooked bacon or ham optional
  • 1/2 cup diced bell peppers
  • 1/4 cup diced onions
  • Salt and pepper to taste
  • Cooking spray or olive oil

Instructions

  • Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
  • Arrange the bread slices on the pan, leaving space between each slice.
  • Crack an egg onto each slice of bread, ensuring the yolk stays intact.
  • Sprinkle diced peppers, onions, and cheese evenly over the eggs.
  • Add bacon or ham if using.
  • Season with salt and pepper.
  • Bake for a duration of 12 to 15 minutes, or until the eggs have fully set and the cheese has melted.
  • Once removed from the oven, allow it to cool for 2 to 3 minutes prior to serving.

Notes

  • For a vegetarian version, skip the bacon and add avocado or spinach.
  • Gluten-free bread can be used for a gluten-free option.

Nutrition Information

  • Calories: 350
  • Protein: 18g
  • Carbs: 25g
  • Fat: 18g