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Sheet Pan Egg Sandwich

Meal prep or large family brunches–baking the egg bake in a sheet pan makes sandwiches easy. Slice and sandwich between toast for a hearty breakfast all week.

Serves 8
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
388 calories per serving


> 2 tbsp Land O Lakes ® Butter with Canola Oil
> 1 cup roughly chopped fresh spinach
> 12 oz cooked thick-cut bacon, chopped into 2-inch pieces
> 4 oz (1 cup) Land O Lakes ® Cheesemakers' Blend Farmstyle Shreds
> 12 large Land O Lakes ® Eggs
> 1/2 cups Land O Lakes ® heavy whipping cream
> 1 tsp hot pepper sauce
> 1/2 tsp garlic powder
> 1/2 tsp pepper

For the Sandwiches:

> 16 slices English muffin bread, lightly toasted
> 16 tsp Land O Lakes ® Butter with Canola Oil
> 8 tsp spicy brown mustard
> 8 slices beefsteak tomato, if desired


Heat oven to 400°F. Line 15x10x1-inch baking pan with aluminum foil. Place 2 tablespoons Butter with Canola Oil onto foil. Bake 1 minute; spread melted Butter with Canola Oil over foil.
Place spinach, bacon and cheese evenly on pan.
Combine eggs, whipping cream, hot sauce, garlic powder and pepper in large bowl. Whisk until eggs are light, fluffy and pale yellow. Pour egg mixture into prepared pan. Bake 14-17 minutes or until center of eggs is set.
Spread each piece of toast with 1 teaspoon Butter with Canola Oil. Spread 8 slices with 1 teaspoon mustard.
Cut egg dish into 8 pieces. Place 1 piece egg bake onto toast slices with mustard. Top with 1 slice tomato, if desired. Place second slice of toast, buttered-side down to create sandwiches. Serve immediately.


Recipe Sponsored by Land O'Lakes

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