This is a super simple make-ahead breakfast perfect for back-to-school or speedy work week breakfasts. Veggies get roasted on a sheet pan, then egg gets poured over top and baked until just firm. Top with plenty of cheese during the last few minutes of baking, then sandwich it between two slices of bread or an english muffin with avocado (and whatever else you like in a breakfast sandwich).
Ingredient highlight
Eggs! These little rays of sunshine are a great source of vitamin K and B vitamins. They’re also high in selenium, vitamin D, and choline (an important nutrient for brain health).
Try to buy pasture-raised eggs! The amount of healthy omega-3 fats found in the yolks and other nutrients depends on what those chickens were eating. A true sign of a well-fed chicken is a golden yolk. My favorite store-bought brands are Vital Farms, Happy Egg, and the 365 (Whole Foods) brand pasture-raised eggs.
Servings 6 sandwiches
Prep Time 10 minutes 
Cook Time 25 minutes Ingredients
- 5-6 cups chopped non-starchy veggies (bell pepper, mushroom, broccoli, etc…)*
- 2 tbsp olive oil
- 1 tsp kosher salt, divided
- 12 large eggs, whisked
- 7-8 oz cheese (use slices or grated)
- 6 English muffins or 12 slices sandwich bread
- Avocado, for mashing onto bread
Optional toppings:
- Dijon mustard
- Ketchup
- Ketchup mix with mustard (1:1)
- Greens
- *Chop the veggies small so they cook quickly. I used broccoli, mushrooms, and bell pepper but you can use any veggies you like that will bake quickly (non-starchy).
- Note: ~ if you don’t have quarter sheet pan set, I highly recommend getting a couple. Otherwise, you can use a standard sized baking sheet and just add two slices to your sandwich. The eggs will likely cook faster (8-10 mins), so keep an eye on them.
- Make-ahead: ~ you can assemble these sandwiches ahead, just leave out the avocado. Wrap them up and refrigerate or freeze them! You can warm them up in the microwave, then add your avocado or any other spreads/add-ons you want to.
Instructions
- Preheat the oven to 425F convection. Line a quarter baking sheet (see note) with parchment paper.
- To the baking sheet, add the veggies, oil, and ½ teaspoon salt. Toss to coat, then spread out into an even layer. Bake for 15-20 minutes or until the veggies are cooked through and water has evaporated.
- Meanwhile, whisk the remaining ½ teaspoon salt into the eggs.
- Reduce the heat to 400F regular bake. Pour the eggs evenly over the veggies. Bake for 10-12 minutes or until the eggs are almost all the way cooked through/set in the center. Top with the cheese and bake for 2 minutes or until the cheese is just melted.
- Use a knife to loosen any edges that are stuck to the baking sheet. Cut into 6 square slices. Mash some avocado onto the bottom slice of bread (if making this ahead, mash the avocado on when you’re ready to eat). I like to squeeze a little lemon on top of the avocado and season with some salt. Place a slice of the egg bake on top. Smear anything you want onto the other slice of bread (or not) and place it on top.
Items you can prep ahead (optional)
- Chop 5-6 cups non-starchy veggies
- Make/bake the eggs/veggies
- You can assemble the sandwiches ahead if you’d like, though it’s always better freshly assembled with toasted bread.
Substitutions:
- To make dairy-free, skip the cheese!
- To make gluten-free, enjoy it as a frittata with a side of potatoes or use GF bread.
Storage:
- Store leftover egg bake in the fridge for up to 6 days.
Leftovers + Repurposing:
- Leftover egg bake can be eaten on its own with a side of toast or potatoes.
- Add it to a tortilla with beans, avo, salsa for a breakfast taco.
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