Sheet Pan Veggie Egg Sandwiches


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


  • 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.


  • Preheat oven to 375°F.
  • Grease sheet pan with cooking spray, line with parchment paper, and spray again.
  • 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.
  • In a large bowl, whisk eggs and water (option: milk) together until smooth. Season with salt and pepper and pour into prepared sheet pan.
  • Top eggs with vegetables.
  • Bake until cooked through, about 15 – 18 minutes. Eggs should be set, but not overcooked.
  • Remove from oven and let cool a few minutes.
  • Meanwhile, lightly toast whole wheat English muffins.
  • Slice into 12 even squares and assemble – whole wheat muffin + egg square + optional toppings. Enjoy!


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.