Sheet Pan Breakfast Sandwiches

Behind These Sheet Pan Breakfast Sandwiches

If you’ve tried my Starbucks Gruyere Bacon Egg Bites, you will be familiar with the delicately soft eggs used in these sheet pan breakfast sandwiches. You’d never guess the secret ingredient that makes them super high protein and incredibly tender – whipped cottage cheese! They taste like they were made in a sous-vide but they are conveniently prepared in your oven. 

To make things even better, they are packed full of protein, with a whopping 38 grams of protein per sandwich. They’re so ridiculously easy to make, too. Just pour the egg mixture into a pan, bake, top with cheese and sausage (or bacon), then divide them up and use them to fill English muffins or the bread of your choice. 

Easy peasy, and you can totally customize these to use whatever breakfast meat, cheese, and bread you have on hand!

Tips from My Kitchen

• Blend until smooth. Blending the cottage cheese until it has a whipped texture with no curds or other lumps is key for fluffy, silky eggs.
• Use the steam pan. The steam pan replaces the need for any special sous vide equipment and is what makes these eggs so soft and fluffy. Be sure to add more water as needed.
• Toast the English muffins. While it’s totally optional, I love to brush the English muffins with butter and pop them in the oven while the eggs are cooling.
• Cool before assembling & freezing. Even if you plan to assemble and enjoy these sheet pan breakfast sandwiches immediately, you’ll still want to let the eggs cool for about 10 minutes. This helps ensure they’re fully cooked and makes handling them easier. Everything should cool fully if you plan to freeze them.
• Customize them! Feel free to swap the sausage for another breakfast meat or omit it for a vegetarian breakfast. The shredded cheese in the eggs and the slices on top can also be switched up.

Key Ingredients

Here’s what I use to make these breakfast sandwiches, plus any substitutions. The exact measurements can be found in the recipe card at the end of the post.

• Sausage – I use breakfast sausage patties. Feel free to use bacon or ham.
• Eggs – We use a dozen eggs, so each sandwich has just over a whole egg.
• English muffins – I like to use sourdough English muffins, but any work. You can also use croissants, brioche buns, etc.
• American cheese – I highly recommend getting deli slices over the pre-packaged kind, as they’ll taste better and melt easier. Feel free to swap for slices of cheddar, Monterey Jack, etc.
• Cottage cheese – The secret ingredient that adds lots of protein and the creamy texture!
• Sharp cheddar – Freshly shredded, if possible. Use mild cheddar if you don’t want as much flavor. Gruyere is another great option.
• Cornstarch – Necessary to give the eggs structure and it also adds to the soft texture.
• Hot sauce – Feel free to add more or less depending on how much spice you want them to have.

Make Ahead & Storage

These sheet pan breakfast sandwiches are one of my all-time favorite make-ahead breakfasts!

The assembled sandwiches can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.

To freeze, let cool completely after assembling. Wrap them individually in plastic wrap or parchment paper and then in a freezer ziploc or other container. Freeze for up to 3 months.

When you’re ready to enjoy, unwrap and pop them in the microwave. I use 50% power or the defrost mode for 90 seconds, and then flip the sandwich and heat at full power for another 30 seconds until the cheese is melty again.

Looking for More Breakfast Recipes?

Breakfast is the most important meal of the day, so it’s important to have a few go-to recipes! These biscuit breakfast sandwiches turn cheddar chive biscuits into a filling and easy breakfast, while this biscuits and gravy casserole is the ultimate comfort food breakfast. For another make-ahead breakfast option, these truffle & brie egg bites are the way to go.