Sheet Pan Egg Sandwich
Sheet Pan Egg Sandwich
Whether for 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.
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15 min
Prep Time
30 min
Total Time
8
servings Ingredients
2 tablespoons Land O Lakes® Butter with Canola Oil
1 cup roughly chopped fresh spinach
12 ounces cooked thick-cut bacon, chopped into 2-inch pieces
4 ounces (1 cup) Land O Lakes® Cheesemakers’ Blend Farmstyle Cut Shredded Cheese
12 cup Land O Lakes® Heavy Whipping Cream
1 teaspoon hot pepper sauce
12 teaspoon garlic powder
12 teaspoon pepper
16 slices English muffin bread, lightly toasted
16 teaspoons Land O Lakes® Butter with Canola Oil
8 teaspoons spicy brown mustard
8 slices beefsteak tomato, if desired
How to make
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STEP 1
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.
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STEP 2
Place spinach, bacon and cheese evenly onto pan.
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STEP 3
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.
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STEP 4
Spread each piece of toast with 1 teaspoon Butter with Canola Oil. Spread 8 slices with 1 teaspoon mustard.
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STEP 5
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.
610 Calories
40 Fat (g)
370 Cholesterol (mg)
1330 Sodium (mg)
27 Carbohydrates (g)
0 Dietary Fiber
36 Protein (g)
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