Sheet Pan Eggs (Perfect For Breakfast Sandwiches)

This sheet pan eggs recipe is one of the easiest ways to meal-prep breakfast sandwiches for the week. Fluffy baked eggs with melted cheddar are cooked in a single pan, then sliced into squares that fit perfectly on English muffins, bagels, or croissants. Add crispy bacon, sausage, or ham, and you’ve got a grab-and-go breakfast that’s hearty, customizable, and family-friendly. I love sheet pan meals for their simplicity and feeding a crowd—I've made recipes for sheet pan pancakes, sheet pan French toast, sheet pan chicken nachos, and now eggs, and this one might be my best yet!

Why I Love These Sheet Pan Eggs

This sheet pan eggs recipe makes breakfast prep effortless and consistent every time. Instead of cooking individual eggs on the stove, you bake an entire tray at once and cut it into neat squares—perfectly portioned for building breakfast sandwiches or wraps. The eggs come out fluffy and tender, while melted cheese adds savory richness in every bite.

I love this method because it’s saved me countless rushed mornings. I’ll bake a batch on Sunday, cut the eggs into squares, and freeze them. Then I can grab one, reheat it, and build a homemade breakfast sandwich in minutes—so much cheaper (and fresher) than the drive-thru.

It’s also incredibly versatile. You can switch up the cheese, toss in diced veggies, stir in fresh herbs, or pair the eggs with sausage, bacon, or ham to customize the flavor. Whether you’re meal-prepping for the week or cooking for a crowd, this recipe is foolproof, family-friendly, and always delivers. 

Don't take my recipe for how good this recipe is though, here's what one of our readers who made it had to say about it:

Made these eggs for some sausage, egg, and cheese breakfast sandwiches and they were lights out SO GOOD.

Ingredients You’ll Need

• 12 large eggs
• ⅓ cup whole milk
• 6 oz cheddar cheese, grated
• Salt and pepper, to taste
• 8 English muffins
• 8 crispy bacon strips (or breakfast sausage, optional)

How To Make Sheet Pan Eggs In The Oven

Step 1: Prep the Pan

Preheat your oven to 375°F (190°C). Lightly grease a half sheet pan (13x18 inches) with butter or nonstick spray.

Step 2: Whisk the Eggs

In a large bowl, whisk eggs and milk until smooth. Season with salt and pepper. Pour the egg mixture into the sheet pan and spread it out evenly.

Step 3: Bake the Eggs

Bake the eggs for 12 minutes, until they're mostly set but slightly soft in the center (they’ll finish cooking after you remove them from the oven).

Step 4: Add Cheese

Sprinkle cheddar cheese evenly over the eggs. Bake for an additional 3 minutes, or until the cheese is melted and bubbly.

Step 5: Slice and Serve

Cool slightly, then cut the sheet pan eggs into 8 equal squares. Place each square on a toasted English muffin with crispy bacon to create delicious sheet pan egg breakfast sandwiches. Serve warm or wrap for meal prep.

Expert Tips To Make The Best Sheet Pan Eggs

• Whisk thoroughly for fluffier eggs: Beating the eggs and milk until completely smooth incorporates air, which makes the baked eggs light and tender instead of dense. Make sure to continue beating them even after the egg mixture is well combined. 
• Don’t overbake: Eggs continue to cook after being removed from the oven. Remove them when they’re just set with a slight jiggle in the center to prevent a rubbery texture.
• Line or grease the pan well: Eggs can stick to bare pans. Nonstick spray, butter, or even parchment paper ensures easy removal and clean slices.
• Choose your cheese wisely: Cheddar adds sharpness, but you can use mozzarella for stretch, pepper jack for spice, or provolone for a more classic breakfast flavor. Grate cheese fresh for the best melt.
• Cool before slicing: Let the eggs rest 3–5 minutes so they firm up slightly. This gives cleaner cuts and helps squares hold their shape in the sandwiches.
• Make-ahead friendly: Wrap each egg square in plastic wrap, then foil, and freeze for up to 2 months. To reheat, microwave for 60–75 seconds or bake in a 350°F oven until warmed through.
• Build your own breakfast sandwich bar: Use these egg squares as a base and let everyone add toppings like spinach, tomato, avocado, or hot sauce, along with a protein like sausage, bacon, or ham. They also work great in wraps or on bagels. This trick is incredible if you're hosting a breakfast or brunch and need to feed a crowd.

Sheet Pan Egg Recipe Variations

• Veggie Sheet Pan Eggs: Add sautéed spinach, diced mushrooms, broccoli, or bell peppers before baking.
• Protein-Packed: Add cooked sausage crumbles or diced ham to the egg mixture and top with extra cheese.
• Spicy: Use pepper jack cheese and top with jalapeños. Then serve with hot sauce for an extra kick of heat.
• Low-Carb Option: Skip the bread and serve the egg squares on their own, topped with sliced avocado.

Sheet Pan Eggs FAQs

Can I use egg whites instead of whole eggs?

Yes! You can substitute 12 whole eggs with about 2½ cups of liquid egg whites. The baked eggs will turn out lighter in texture and lower in fat. Since egg whites are milder, add a little extra seasoning or cheese for more flavor.

How long do baked eggs last in the fridge?

Cooked sheet pan eggs keep well in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave (30–45 seconds) or in a low oven until warmed through to keep them fluffy.

Can I double this recipe for meal prep?

Yes. To make a larger batch of sheet pan eggs for sandwiches, use two sheet pans and bake them at the same time. Rotate the pans halfway through cooking to ensure the eggs bake evenly.

What if I don’t have a sheet pan?

If you don’t have a standard sheet pan, you can bake the eggs in a 9x13-inch baking dish instead. Just note that the eggs will be thicker, so the baking time will increase slightly—usually about 14–16 minutes before adding cheese.

Can I freeze sheet pan eggs?

Absolutely. Once cooled, cut the eggs into squares and wrap them individually. Freeze for up to 2 months. To reheat, unwrap and microwave for 1–2 minutes, or warm in the oven at 350°F for 10–12 minutes.

How do I reheat frozen breakfast sandwiches?

If you’ve assembled full sandwiches with your baked eggs, a quick way to reheat them is to wrap them in a paper towel and microwave for 1–2 minutes, flipping halfway. For the best texture, reheat wrapped sandwiches in foil in the oven at 350°F for 15–20 minutes.

My Final Thoughts

These sheet pan eggs for breakfast sandwiches are a game-changer for busy mornings. The eggs are fluffy, cheesy, and perfectly portioned, making it easy to assemble café-style sandwiches at home. It's by far my favorite breakfast hack for feeding a crowd or meal prepping for the week.

So whether you make this recipe for meal prep or serve it hot for a family breakfast or brunch when hosting friends, this recipe is simple, versatile, and always satisfying. It offers something for everyone, and I know you'll love it as much as I do. If you make these sheet pan eggs for sandwiches, please leave a comment and review below. I want to hear how the recipe turned out for you and how you used the eggs! 

Breakfast Recipes To Try Next

• Soft scrambled eggs
• Pancake tacos
• Scrambled pancakes
• Breakfast hand pies
• Tres leches pancakes
• Mini pancakes