Sheet Pan Eggs Breakfast Sandwiches

Sheet pan eggs with spinach and tomatoes cut into squares in a pan, with a metal spatula beside.

Sheet Pan Eggs Breakfast Sandwiches

This Sheet Pan Eggs Breakfast Sandwiches are my go-to solution for busy mornings when I still want a real, protein-packed breakfast ready to grab. No babysitting, no flipping, no mess. Just slice, stack, and you’ve got 12 breakfast sandwiches ready to feed your family or fuel your week!

5 from 1 vote

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Course: Breakfast

Cuisine: Mediterranean

Keyword: eggs, sheet pan

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Calories: 410kcal

Author: Lola Jay

Equipment

1 9 x 13 baking sheet

Ingredients

9 eggs
extra virgin olive oil spray
¾ cup Greek yogurt
⅓ cup milk
¼ teaspoon garlic powder
½ teaspoon oregano
¼ teaspoon salt or to taste
¼ teaspoon black pepper
¾ cup cherry tomatoes sliced in half
1½ cups spinach tightly packed and roughly chopped
½ cup shredded Mexican cheese
12 whole wheat English muffins
12 chicken sausages cooked
12 slices Gouda cheese optional

US Customary - Metric

Instructions

Preheat oven

Preheat oven to 350°F.

Mix the eggs

In a blender, blend together eggs, Greek yogurt, milk, garlic powder, oregano, salt, and black pepper until smooth.
9 eggs, ¾ cup Greek yogurt, ⅓ cup milk, ½ teaspoon oregano, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder

Prepare the pan

Line a rimmed baking sheet with parchment paper and lightly spray with olive oil.
extra virgin olive oil spray

Assemble

Pour the egg mixture into the 9 x 13 sheet pan.
Scatter spinach, cherry tomatoes, and shredded cheese evenly over the top.
¾ cup cherry tomatoes, 1½ cups spinach, ½ cup shredded Mexican cheese

Bake

Bake for 30 minutes, or until the eggs are fully set in the center.

Slice & serve

Let cool slightly, then slice into squares.
Serve on English muffins with sausage and Gouda, or enjoy the eggs on their own.
12 whole wheat English muffins

Video

Notes

Nutrition facts are only estimates. The nutrition facts include the Gouda cheese and chicken sausage.

Refrigerate: Store egg squares or assembled sandwiches up to 5 days.
Freeze: Wrap sandwiches individually and freeze up to 2 months but remove tomatoes from recipe for best results.
Reheat: Microwave 60–90 seconds or warm in a toaster oven or air fryer for best results.

Nutrition

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