info@uniteforher.org

Transforming Lives Through Integrative Care

Sheet Pan Veggie Egg Sandwiches

by | Jan 16, 2024 | Recipes

Sheet Pan Veggie Egg Sandwiches

Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs
  • 1/3 cup water option: swap with milk – can use skim, 1% or 2%
  • Vegetables of your choice
  • Kosher salt and freshly ground black pepper to taste
  • Whole wheat English muffins
  • Optional sandwich toppings include: cheese slice cucumber and tomato slices, avocado, arugula.

Equipment

  • Baking sheet
  • Parchment paper
  • Sauté pan
  • Spatula
  • Large mixing bowl
  • Whisk
  • Knife

Method
 

  1. Preheat oven to 375°F.
  2. Grease sheet pan with cooking spray, line with parchment paper, and spray again.
  3. Vegetables can be added to eggs raw or cooked. If cooked is preferred, lightly sauté in pan until about 50% done. Remove from heat and set aside.
  4. In a large bowl, whisk eggs and water (option: milk) together until smooth. Season with salt and pepper and pour into prepared sheet pan.
  5. Top eggs with vegetables.
  6. Bake until cooked through, about 15 – 18 minutes. Eggs should be set, but not overcooked.
  7. Remove from oven and let cool a few minutes.
  8. Meanwhile, lightly toast whole wheat English muffins.
  9. Slice into 12 even squares and assemble – whole wheat muffin + egg square + optional toppings. Enjoy!

Notes

Storage: Wrap each sandwich individually in parchment paper. Store in airtight container or storage bag. Reheat in microwave on high for 15 – 30 seconds.
Freezing: Wrap each sandwich individually in parchment paper and again in foil. Store in freezer bag. Defrost in the refrigerator and reheat in the microwave for 15 – 30 seconds.