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Sheet Pan Egg Sandwiches for a Crowd

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Hosting a crowd for the holidays or another occasion? Forget cooking individual servings of eggs and make these easy sheet-pan egg sandwiches instead. One batch makes enough bacon, egg, cheese and vegetable sandwiches to serve 12 people in the time you'd normally spend prepping breakfast for one or two people.

Ingredients:
  • 18 large eggs
  • ¼ cup reduced-fat milk
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • ½ teaspoon ground cumin
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded extra-sharp cheddar cheese
  • ¾ cup chopped red bell pepper
  • 4 slices cooked bacon, chopped (1/2 cup)
  • 12 whole-wheat english muffins, toasted
Directions:
  1. Preheat oven to 300 degrees F. Generously coat a large (12-by-17-inch) rimmed baking sheet with cooking spray.
  2. Whisk eggs, milk, chili powder, onion powder, salt, pepper and cumin together in a large bowl. Pour onto the prepared baking sheet and sprinkle with spinach, cheese, bell pepper and bacon. Bake until just set, 22 to 28 minutes, rotating the pan from back to front halfway through to ensure even cooking.
  3. Cut the eggs into 12 squares; sandwich each square in an English muffin.
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