We love to prepare this recipe when hosting guests over the holidays! Breakfast time becomes both easy and delicious with these sheet pan breakfast sandwiches. BONUS: This recipe easily doubles for larger groups. Hands down, it’s a winning plan for holiday hosting!
Sheet Pan Breakfast Sandwiches
Serves 12
Egg Bake Ingredients:
2 tablespoons butter, softened, plus more for spreading on the English muffins
2 red peppers, chopped
2 cups spinach
18 eggs
1/2 cup whole milk
1/2 teaspoon mustard powder
1 teaspoon Kosher salt
1/2 teaspoon black pepper
8 oz shredded sharp cheddar cheese
12 English muffins
Top with:
12 slices bacon
Avocados, sliced
Green onion
Hot sauce (optional)
Mayo (optional)
Directions:
1. Preheat the oven to 300 F.
2. Spread parchment paper over the sheet pan, using a little butter in the corners to ensure the parchment stays in place. Set the pan aside.
3. In a skillet over medium heat, melt the butter and cook the chopped red peppers until softened. Add the spinach at the very end and cook down for 1 minute or until the spinach wilts. Remove from heat.
4. In a large bowl, combine the eggs, whole milk, mustard powder, salt, pepper, and shredded cheddar cheese. Carefully pour the mixture into the parchment paper-lined sheet pan. Evenly sprinkle the red pepper, and spinach over the top of the egg mixture. Crack some extra black pepper on top.
5. Bake the sheet pan egg mix for 30-35 minutes until the eggs are set. Cut the eggs into 12 equal portions.
6. While the eggs bake, wipe out the skillet with a paper towel and cook the bacon until crispy. Use tongs to remove the bacon and set aside on a paper towel-lined plate. Note: If there are no vegetarians in your group, feel free to cook the bacon ahead of time and crumble it onto the egg with the red pepper and spinach before baking.
7. Toast and butter the English muffins. Layer on the egg bake and top with bacon, fresh avocado, green onion, mayo, hot sauce, and additional salt and pepper to taste. Enjoy immediately.