Sheet-Pan Egg Breakfast Sandwiches with Ham and Cheddar
In short: Twelve slider-style sandwiches from one pan of baked ham and cheddar eggs, soft rolls and mustard butter. Good for a crowd or the freezer. It takes about 40 min in total and makes 12 servings.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 295 kcal
Frying eggs one sandwich at a time gets old fast when you are feeding a crowd. Here twelve eggs bake in a single pan with ham and cheddar, then get cut into squares that fit soft rolls exactly. A quick mustard and honey butter on the rolls gives the sandwiches a little bite. The whole batch takes about 40 minutes, and the sandwiches freeze well for busy weeks.
Instructions
- Heat the oven to 190°C (375°F). Grease a 23 x 33 cm (9 x 13 inch) rimmed baking pan and line it with parchment paper, leaving an overhang on the long sides. Grease the paper.
- Whisk the eggs, milk, salt and pepper in a large bowl or jug until no streaks of white remain.
- Scatter the ham and half of the cheddar over the pan, then pour in the eggs.
- Bake for 18 to 22 minutes, until the eggs are set in the center and no longer jiggle. Sprinkle with the remaining cheddar and return to the oven for 2 minutes to melt.
- While the eggs bake, beat the softened butter with the mustard and honey. Spread it on the cut sides of the rolls.
- Use the parchment to lift the egg sheet onto a board. Cut it into 12 squares, three by four. Set a square on each roll bottom, add the top and serve warm.
Tips
- Take the pan out as soon as the center is just set. The eggs keep cooking in the hot pan, and overbaked eggs turn rubbery inside the sandwich.
- Swap the ham for cooked sausage or bacon, or use spinach and feta for a vegetarian version. Cook any vegetables first, so they do not release water into the eggs.
Questions and answers
Can I make sheet-pan breakfast sandwiches ahead of time?
Yes. Assemble them, cool completely and wrap each one in parchment. They keep for 4 days in the fridge or 2 months in the freezer. Reheat from frozen in the microwave for about 1 1/2 minutes.
Why are my baked eggs rubbery or watery?
Rubbery eggs are overbaked, and watery eggs come from wet add-ins. Pull the pan when the center is just set, and sauté any vegetables first so their water cooks off.
Can I use a different pan size?
A 23 x 33 cm (9 x 13 inch) pan gives eggs about 1.5 cm thick. A larger pan makes thinner eggs that bake in about 12 to 15 minutes, so start checking early.
How long does it take to make Sheet-Pan Egg Breakfast Sandwiches with Ham and Cheddar?
About 40 min in total: 15 min of preparation and 25 min of cooking.
How many calories are in Sheet-Pan Egg Breakfast Sandwiches with Ham and Cheddar?
About 295 kcal per serving, with 15 g of protein, 24 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 295 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 24 g |
| Fat | 15 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 620 mg |
Estimated values, calculated from the ingredients.
