These sheet pan eggs for sandwiches are the perfect way to start your day and are a great option for a simple breakfast meal prep! They’re easy to make, delicious, and the best way to add more veggies and protein into your day right from the start. You are going to absolutely love this healthy breakfast idea!

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Why you’ll love this

If you need to save time in your morning routine and start your day with lots of nutrition, you have to try these easy sheet pan eggs! Your whole family is going to love these, too.

This sheet pan eggs recipe is great for a large crowd, a weekend brunch, meal prep, or even just a quick breakfast idea.

One serving has 23 grams of protein so it’s a great way to start your morning with a high protein meal. Fluffy eggs packed with veggies served on whole grain toast make for the perfect savory breakfast to keep you full all morning long!

And the best part? These eggs are so easy! All you have to do is mix up your ingredients and bake them in a sheet pan for perfect eggs in less than 30 minutes that you can enjoy all week.

You can also quickly customize this recipe to fit your preferences. You can mix up the cheese, veggies or even add more protein with Canadian bacon or turkey sausages.

These eggs also keep super well in the fridge and reheat well too, making them really great for a weekend meal prep. 

Let’s get into what you need to make them!

Ingredients

• Eggs: Eggs are the hearty base of this recipe and a great source of protein and other essential nutrients like vitamin D and choline. I use whole eggs  but you could always swap out half of the egg for egg whites (6 whole eggs + 12 egg whites).
• Cottage Cheese: Not only does cottage cheese add more protein to the baked eggs but it also gives them a light fluffy texture and a shorter cooking time without adding lots of moisture like recipes that rely on milk or heavy cream.
• Onion: Diced onion is a go-to flavor booster in so many of my recipes, and in this recipe it also adds texture to your eggs. The best part is you don’t have to cook them first!  
• Bell Pepper: Bell peppers adds extra texture, flavor, fiber and nutrients. I like to use red bell pepper and green pepper best, but you can use any of them- they all work perfectly.
• Baby Spinach: Chopped baby spinach adds fiber and other key nutrients like vitamin C, iron and folate. You can also use chopped kale.
• Sharp Cheddar Cheese: Sharp cheddar goes perfectly with this veggie and egg combination, plus it adds in a little more protein and kicks up the flavor.
• Salt & Black Pepper: These simple seasonings enhance all of the great flavors in this dish without taking over.   
• For sandwiches: I like to use whole grain toast, English muffins or bagels to turn these sheet pan eggs into easy breakfast sandwiches. I prefer something with high fiber and lots of whole grains like Dave’s Killer Bread 21 Whole Grains and Seeds.

How to make sheet pan eggs for sandwiches

1. Preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper and spray the sides with non-stick spray (or lightly coat with oil).
2. Add eggs, milk, cottage cheese, salt, pepper, to a blender. Blend until completely smooth.

3. Pour blended egg mixture into the sheet pan. Sprinkle veggies and cheese over the egg mixture, swirl in gently to distribute evenly and mix with egg.

4. Bake for 20-25 minutes until the eggs are set. Check often to avoid over baking as it will dry out the eggs.

5. Slice into 12 even pieces and serve on an English muffin or bagel.

How to store

In the fridge

Store leftovers in an airtight container in the fridge for up to 4 days. Simply reheat in 30-60 second intervals in the microwave or until heated through.

In the freezer

First freeze the sliced egg squares in a single layer. Then transfer to a freezer-safe bag or container and freeze for up to 1-2 months. When ready to reheat, cover with a paper towel and reheat in the microwae from frozen in 30-60 second intervals into heated through, about 2 or 3 minutes.

Shop this recipe

• Rimmed baking sheets
• Pre-cut parchment paper
• Silicone baking mats (alternative to parchment paper)
• Food processor

Variations

• For easy egg muffins, bake in a muffin tin instead of on the sheet pan or large baking dish.
• Change up the filling and add any of your favorite veggies, cheeses and breakfast meats! Try using pre-chopped veggies to save time.
• Greek style – spinach, onion, grape tomatoes, feta and olives.
• Western – green or red bell pepper, onions, ham or Canadian bacon and cheddar.
• Add your favorite seasonings like garlic powder, green onions, crushed red pepper, Italian seasoning, hot sauce, etc.
• Use a pint glass to cut eggs into circles making them the perfect size for serving on toasted english muffins.
• Make ahead and serve as a protein boost alongside your favorite breakfast like french toast or pancakes for a hearty breakfast.

More breakfast recipes you’ll love

• Cottage Cheese Egg Bake
• Egg White Quiche
• Kale and Mushroom Egg Bites
• Red Pepper Egg Bites
• Pancake Tacos