Go Back
–+ servings
Print Add to Collection

Sheet Pan Breakfast Sandwiches

Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 sandwiches

Ingredients

  • 1 lb breakfast sausage (store bought or see below)
  • 12 large eggs
  • ½ tsp kosher salt
  • 8 English muffins (or other small-medium sized buns/bread)
  • 2 avocados (optional)

Turkey breakfast sausage:

  • 1 lb ground turkey
  • 2 tsp coconut sugar or brown sugar
  • 1 tsp ground sage
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ½-1 tsp red pepper flakes (optional)
  • ½ tsp black pepper

Sauce (optional):

  • ¼ cup ketchup
  • 2 tbsp dijon mustard
  • Note: ~ if you don’t have quarter baking sheets, you can use two standard sheet pans. Just press the sausage out so that it covers about half of the baking sheet. For the eggs, they will cook in just 10 minutes since it is thinner. Cut into 16 slices and put two slices into each sandwich.
  • Add veg! ~ Easily add some cooked or thawed from frozen (and squeezed out) spinach to the eggs. Or just add some arugula or greens when you eat it.

Items you can prep ahead (optional)

  • Mix the turkey breakfast sausage (if using)
  • Bake the eggs and sausage
  • Assemble sandwiches
  • Make the sauce (if using)

Instructions

  • Preheat the oven to 425F. Line two quarter sheet pans with parchment (see note). Lightly grease one of them with olive oil.
  • If making turkey breakfast sausage, in a medium-large bowl, add all the ingredients and use your hands to mix thoroughly so that the spices, etc…get evenly distributed.
  • Transfer to the greased baking sheet and press into an even, compact layer that should take up the whole ¼ sheet pan or half of a regular sheet pan (you’ll be cutting it into 8 pieces). Drizzle the top with some extra olive oil (this can help it brown a little on top).
  • In the same medium-large bowl, whisk together the eggs and salt.
  • Pour the eggs into the other baking sheet. Carefully transfer the eggs and sausage to the oven.
  • Bake the eggs for 10-12 minutes (or until eggs are just cooked) and the sausage for 10-15 minutes, or until the sausage is cooked through. If you want it to brown on top, bake for just 10 minutes and broil it on high for a minute or two at the end. Cut the egg and sausage into 8 rectangles.
  • To make the sauce (if using), in a small bowl, mix together the ketchup and mustard.

To assemble for make-ahead:

  • place egg onto the bottom muffin and top with cheese and sausage. Place muffin on top and wrap in tin foil or parchment. Store them in an airtight container or zip top bag in the fridge or freezer.

To reheat and eat:

  • See “leftovers and repurposing” section below for reheating instructions and tips. Once you’ve reheated the sandwich, add mashed avocado onto the bottom bun (if using) and a dollop of sauce on top of the sausage (if using).

Notes

Substitutions:

  • To make vegetarian, instead of baking eggs and sausage separately in two ¼ sheet pans, double the eggs (two dozen) and bake them in one regular ½ sheet pan.
  • Cannot be made vegan.
  • To make gluten-free, use a gluten-free bun or bread.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • Reheat from the fridge, not the freezer! So if you want to eat it the next day, take it out of the freezer a night or two before. Unwrap, and microwave on low power for 30-60 seconds or until warmed through in the center. You can also reheat in the oven at 350F for about 10-15 minutes.
  • If I’m eating them at home, I like to toast the bun and just microwave the egg/cheese/sausage, then assemble. 
  • I also ate these as an easy lunch or dinner with a simple side salad or roasted veg.