Sheet-Pan Sausage Breakfast Sandwiches
Total Time30 mins
Skill LevelIntermediate
Servings8
Rating
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Total Time30 mins
Skill LevelIntermediate
Servings8
Rating
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AboutIf 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!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Ingredients
20 - 24 oz. pkgs Eckrich Smoked Sausage, chopped 12 large eggs 1/2 cup(s) milk 2 Tbsp. butter, melted and slightly cooled 1 Tsp. hot sauce, plus more for serving 1/2 Tsp. kosher salt 1/2 Tsp. black pepper 1 cup(s) shredded cheddar cheese 2 cup(s) chopped fresh spinach 2 cup(s) cherry or grape tomatoes, halved toast, english muffins, biscuits, or other favorite breakfast bread, for serving mayonnaise for serving or mustard, for serving mustard, for serving
Directions
1PREHEAT oven to 400°F. Line a 9"x13" 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.
2WHISK 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.
3BAKE eggs for 15-17 minutes, until eggs are set.
4CUT 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.
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