Sheet-Pan Sausage Breakfast Sandwiches

Sheet-Pan Sausage Breakfast Sandwiches

If you’re feeding a crowd at breakfast, or doing meal prep for the week ahead, these sausage-and-egg breakfast sandwiches are huge timesavers! Preparing the filling in the oven means less time at the stove, and it’s an easy cleanup, plus it’s also freezer-friendly. For a low-carb option, skip the bread and enjoy the sausage and veggie-filled eggs like an omelet!

P-E01-A_SHEET PAN SAUSAGE BREAKFAST SANDWICHES_633x475

If you’re feeding a crowd at breakfast, or doing meal prep for the week ahead, these sausage-and-egg breakfast sandwiches are huge timesavers! Preparing the filling in the oven means less time at the stove, and it’s an easy cleanup, plus it’s also freezer-friendly. For a low-carb option, skip the bread and enjoy the sausage and veggie-filled eggs like an omelet!

Prep Time
10 min
Cook Time
20 min
PT20M
Servings
8-10

Ingredients

  • 2 (10- or 14-ounce) packages Eckrich® Smoked Sausage, chopped
  • 12 large eggs
  • 1/2 cup milk
  • 2 tablespoons butter, melted and slightly cooled
  • 1 teaspoon hot sauce, plus more for serving
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 2 cups chopped fresh spinach
  • 2 cups cherry or grape tomatoes, halved
  • Toast, English muffins, biscuits, or other favorite breakfast bread, for serving
  • Mayonnaise or mustard, for serving

Preparation

If you’re feeding a crowd at breakfast, or doing meal prep for the week ahead, these sausage-and-egg breakfast sandwiches are huge timesavers! Preparing the filling in the oven means less time at the stove, and it’s an easy cleanup, plus it’s also freezer-friendly. For a low-carb option, skip the bread and enjoy the sausage and veggie-filled eggs like an omelet!

  1. PREHEAT oven to 400°F. Line a 9x13” rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Spread sausage in an even layer on baking sheet and place in oven while preheating.
  2. WHISK together eggs, milk, butter, hot sauce, salt and pepper in a large bowl until well combined. Remove sheet pan from oven and scatter cheese, spinach and tomatoes over sausage. Pour egg mixture over sausage.
  3. BAKE eggs for 15-17 minutes, until eggs are set.
  4. CUT eggs to the size of the sandwich bread. Spread mayonnaise or mustard on bread and stack with sheet pan eggs. Eggs can be made up to 5 days ahead and stored in refrigerator for easy breakfast assembly. Eggs are also freezer-friendly: Slice eggs to size and wrap each piece individually and store in freezer-safe container until ready to eat.