Speedy sheet pan egg sandwich

Why this recipe is great for families

This sheet pan egg sandwich recipe is perfect for families because it makes a big batch of breakfast with minimal effort. It’s ideal for busy mornings or feeding a crowd. It’s super customizable, so picky eaters can get their favorite toppings. The simple prep and quick bake time make it easy for parents to get a healthy meal on the table fast. It’s great for meal prep, with leftovers that store well for future breakfasts. Best of all, cleanup is a breeze thanks to the single pan and parchment lining.

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Instructions:

• Prep the oven and sheet pan 
  
  • Preheat the oven to 350°F. 
  • Spray a medium sheet pan with cooking spray. Line it with parchment paper and give it one more quick spray to prevent sticking. 

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• Make the mixture
  
  • In a large bowl, whisk the eggs, milk, salt, and pepper. Feel free to use a blender if you want to make it easier on your arms.

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• Prep the baking sheet
  
  • Carefully pour the egg mixture into the prepared sheet pan, making sure it spreads out evenly. Sprinkle the mushrooms, bell peppers, and cheese on top. 

• Baking time
  
  • Pop the pan into the oven and bake for 15 minutes. Be extra careful for this part as it’s easy to spill a sheet pan of runny eggs. 
  • The eggs are cooked when they no longer appear to be runny in the middle.

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• Cool and cut
  
  • Let the eggs cool for a few minutes, then slice into 12 pieces.

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• Serve and enjoy
  
  • Place each egg square on toast and serve