Sheet Pan Eggs for Sandwiches

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.

5 from 1 vote

Print Pin

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Author:Andrea

Equipment

▢
¼ rimmed baking sheet

Ingredients

Instructions

Preheat the oven to 350 degrees f and coat a quarter sheet pan with your favorite cooking oil spray of choice, making sure to liberally spray the sides.
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.
4 large Eggs, 1 cup Egg whites, 3 tablespoon Milk, 1 ounce Cheese, 1 teaspoon Salt, ¼ teaspoon Black pepper
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 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.

Notes

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.

Nutrition

Tried this Recipe? Connect with me and let me know by commenting below!