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Sheet Pan Bacon & Egg Sandwich

Tired of juggling multiple pans for breakfast? Try our Sheet Pan Bacon and Egg Sandwich recipe! This recipe not only offers a delicious breakfast but also streamlines your cooking process. It’s great for when you’re busy with little time for clean-up, for when you’re feeding brunch to the entire family or a herd of neighborhood kids, or when preparing breakfast in advance for a busy week.
Print Recipe
Total Time 25 minutes
Servings: 3 servings
Course: Breakfast
Ingredients Method

Ingredients
  

  • 6 Egg (large)
  • 1 cup Chicken Broth, Low Sodium
  • 2 slices Turkey Bacon (chopped)
  • 2 cups Baby Spinach
  • Sea Salt (to taste)
  • Black Pepper (to taste)
  • 3 tbsp Mayonnaise
  • 6 slices Bread (toasted)

Method
 

  1. Preheat the oven to 350ºF (175ºC). Grease a rimmed baking sheet.
  2. Whisk the eggs and broth together in a large bowl. Add the bacon, spinach, salt, and black pepper to the bowl.
  3. Pour the mixture onto the baking sheet and bake for 15 to 20 minutes or until the egg is cooked through.
  4. Spread the mayonnaise on the toasted bread. Slice the sheet pan eggs into even servings and fold each serving into a rectangular shape to fit neatly onto the bread. Place the eggs onto the toasted bread and enjoy!