Description
These sheet pan breakfast egg sandwiches are made with fluffy baked eggs, ham, peppers, chives, and melted cheese, all cooked at once for an easy, stress-free morning meal. Perfect for busy mornings, meal prep, or feeding a crowd with minimal effort.
Ingredients
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Organic Valley® Large Eggs
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¼ cup Organic Valley® Whole Milk
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½ cup Organic Valley® Shredded 3 Cheese Mexican Cheese
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¼ cup green pepper, diced
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Green Onions
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2 tablespoons chives
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ham
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¼ cup ham, diced
Instructions
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Preheat the oven to 375°F. Spray a half sheet pan evenly with nonstick spray.
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In a medium bowl, whisk the eggs and milk together for about 2 minutes until fully combined and slightly frothy.
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Pour the egg mixture into the prepared sheet pan, spreading it evenly.
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Sprinkle the diced ham, green pepper, and chives evenly over the eggs.
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Bake for 11 minutes, until the eggs are mostly set.
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Remove from the oven and sprinkle the cheese evenly on top.
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Return to the oven and bake for an additional 2 minutes, until the cheese is melted.
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Remove from the oven and let cool slightly, then cut into squares.
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Serve on toasted and buttered English muffins.
Notes
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Whisking the eggs well helps create a light, fluffy texture.
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Let the eggs cool slightly before cutting for cleaner squares.
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Store eggs separately from muffins for best make-ahead results.
Recipe Details
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Prep Time: 10 minutes
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Cook Time: 13 minutes
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Total Time: 23 minutes
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Servings: 6 sandwiches
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Calories: ~300 kcal per serving (estimate)