Sheet Pan Breakfast Sandwiches (Freezer Friendly)

a photo of a stack of breakfast sandwiches

Sheet Pan Breakfast Sandwiches (Freezer Friendly)

These freezer-friendly breakfast sandwiches are made with baked eggs, bacon, veggies and cheese, layered into English muffins for an easy make-ahead breakfast that reheats beautifully.

Note - ingredients can be approximate

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Prep Time 10

Cook Time 30

Resting Time 30

Total Time 1 10

Course Breakfast, brunch, Snack

Cuisine American, Fusion, Mediterranean

Servings servings

Calories 381 kcal

Equipment

Sheet pan, with at least a 1 inch lip

Ingredients

12 eggs
1 cup water, see note 1
6 pieces short cut bacon
½ zucchini, shredded
½ red onion, diced
¼ cup frozen spinach, see note 2
1 tomato, diced
¼ cup grated cheese
2 tablespoon chives, fresh recommended, subs note 3
1 teaspoon chilli flakes, optional, adjust to taste, subs note 3
Salt and pepper, to taste
8 English muffins
¼ cup BBQ sauce, or sauce of choice

Instructions

Preparing

Preheat oven to 160°C / 320°F and line a large baking tray with baking paper or aluminium. You want it to be tight without any gaps to prevent the egg mixture from spilling.
If using ¼ cup frozen spinach, reheat in the microwave for 1 minute until it can be broken apart. Remove excess liquid.
Dice: 6 pieces short cut bacon, ½ red onion, 1 tomato, 2 tbsp chives
Grate: ½ zucchini and squeeze out excess moisture
Whisk 12 eggs, 1 cup water, Salt and pepper and 1 tsp chilli flakes in a large bowl.
Stir through bacon, zucchini, onion, spinach, tomato, ¼ cup grated cheese and chives.
Pour mixture into the lined tray and spread evenly.

Cooking

Bake for 25–30 minutes until just set in the centre.
Cool completely (I recommend at least 30 minutes), then slice into portions sized to fit 8 English muffins with ¼ cup BBQ sauce.
Assemble sandwiches and wrap for storage.

Video

Notes

Note 1 - Water

If you're freezing the sandwiches, I recommend using water in the mixture as it helps with the overall texture once frozen and reheated by preventing it from going tough. Milk, by comparison, can tighten the egg protein causing tough eggs when frozen and reheated. If having these fresh, you can use milk or cream instead.

Note 2 - Spinach

I recommend frozen spinach because it's already wilted so a lot easier to combine with the mixture. If using fresh spinach, wilt on a pan with a little oil first and then add in.

Note 3 - Flavouring

This can be adjusted to preference. Some of my recommendations include: rosemary, oregano, Italian herbs, dill, salt and pepper.

Storing

Store in an airtight container for 3-4 days. Texture may decrease slightly.

Reheating

I recommend reheating in a sandwich press wrapped in parchment / baking paper as this will help provide the best texture. You could also reheat in the microwave, air fryer or the stove.

Freezing

Wrap tightly in parchment / baking paper then place in a freezer safe container or bag and freeze for 3-6 months.

Nutrition

Serving: 1sandwichCalories: 381kcalCarbohydrates: 33gProtein: 18gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 267mgSodium: 663mgPotassium: 345mgFiber: 2gSugar: 4gVitamin A: 1253IUVitamin C: 6mgCalcium: 110mgIron: 2mg

Keyword easy, freezer-friendly, make-ahead, savory

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