Sheet Pan Breakfast Egg Sandwich

Name: Sheet Pan Breakfast Egg Sandwich
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Yield: 4
Ingredients: 6 [Organic Valley® Large Eggs]; 1/4 cup [Organic Valley® Whole Milk]; 1/2 cup [Organic Valley® Shredded 3 Cheese Mexican Cheese]; 1/4 cup green pepper, diced; 2 tablespoons chives; 1/4 cup ham, diced

We are self-taught chefs who love getting messy experimenting in the kitchen. We have a passion for fine foods and the creative challenge of cooking together.

Change your morning breakfast game with this sheet pan eggs recipes. A quick and easy hot breakfast packed with protein to get you through the rush of the week.

7 min Prep13 min Cook20 min Total

7 min Prep•13 min Cook•20 min Total

4 Servings

7 min Prep13 min Cook20 min Total

7 min Prep•13 min Cook•20 min Total

4 Servings

Change your morning breakfast game with this sheet pan eggs recipes. A quick and easy hot breakfast packed with protein to get you through the rush of the week.

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Ingredients

¼ cup green pepper, diced
2 tablespoons chives
¼ cup ham, diced

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Directions

Preheat oven to 375 F. Spray half sheet pan with non stick spray.
In a medium bowl whisk together eggs and milk for about 2 minutes until well combined.
Pour egg mixture into half sheet pan and sprinkle with ham, peppers and chives.
Bake in oven for 11 minutes. Remove from oven and add cheese to top. Bake for an additional 2 minutes until cheese melts evenly.
Remove from oven. When cooled, cut into squares. Serve with toasted and buttered english muffins.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Preheat oven to 375 F. Spray half sheet pan with non stick spray.
In a medium bowl whisk together eggs and milk for about 2 minutes until well combined.
Pour egg mixture into half sheet pan and sprinkle with ham, peppers and chives.
Bake in oven for 11 minutes. Remove from oven and add cheese to top. Bake for an additional 2 minutes until cheese melts evenly.
Remove from oven. When cooled, cut into squares. Serve with toasted and buttered english muffins.