Sheet Pan Egg Sandwiches

Sheet Pan Egg Sandwiches

David Venable

Prep Time: 20 minutes

Serves: 12

Ingredients:

  • 24 eggs
  • 1/2 cup milk
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 Tbsp butter
  • 4 tubes crescent dough sheets
  • 1 lb sliced deli ham
  • 2 cups shredded sharp cheddar cheese
  • 2 Tbsp everything bagel spice

Preparation:

Preheat the oven to 350℉. Spray a sheet pan with nonstick cooking spray. Set aside.

Crack the eggs in a large bowl and add the milk, salt, and pepper. Whisk together until combined. In a large skillet, melt the butter over medium-low heat. Add the egg mixture to the pan and stir occasionally with a rubber spatula until just set, about 5 minutes. Set aside to cool slightly.

Meanwhile, spray a sheet pan with nonstick cooking spray. Press 2 crescent sheets vertically against each short side of the pan. Pinch the dough together at the middle seam. Shingle half of the sliced ham across the whole pan to the edges. Then spread the eggs across the ham. Top the eggs with the remaining ham. Sprinkle the cheddar cheese across the ham. Carefully top the cheese with the remaining 2 crescent sheets, just as you did the first layer. Pinch the dough at the middle seam and sprinkle the dough with the everything spice. Bake for 15–20 minutes until golden brown. Let cool for 5 minutes, slice into 12 sandwiches, and serve.

Cook's Notes

Make these ahead, portion, and freeze them for breakfast on the go! Just tightly wrap them individually with plastic wrap and freeze. Remove the plastic wrap and wrap the sandwich in a paper towel. Microwave for 1 minute on defrost or 50% power. Flip the sandwich over and microwave for 30–60 seconds on high power, or until warmed through.

Print Recipe