Upgrade Your Breakfast Sandwich With These Toasted Western Sheet Pan Eggs

Baking eggs in a pan means they are perfectly-shaped to tuck between two slices of toasted bread for an almost-instant breakfast sandwich.

Sheet Pan Eggs
Toasted Western Sheet Pan Eggs
Toasted Western Sheet Pan Eggs
Servings Prep Time Cook Time
6servings 15minutes 40minutes
Servings Prep Time
6servings 15minutes
Cook Time
Servings: servings
Servings: servings
  1. Preheat the oven to 300°F (149°C). Grease a 9-x-13-in metal baking dish with 1 tbsp of the butter.
  2. Heat remaining butter in a medium frying pan over medium-high heat. Add onion and peppers and cook 3 to 5 minutes or until slightly softened and tinged with gold.
  3. Whisk eggs with salt in a large bowl. Season with pepper. Add onion mixture and ham and stir until well combined. Pour into prepared pan then use a spoon to distribute the ingredients evenly across the pan. Bake 17 to 22 minutes or until just set. Let stand 5 minutes then cut into 6 squares and cool completely.
  4. Loosen from the pan with an offset or thin metal spatula. Stack, separated by squares of parchment paper, in a resealable container. Keep refrigerated up to 3 days.
  5. Reheat gently in a non-stick frying pan or in short intervals in the microwave.
Recipe Notes

Nutrients per serving: 208 calories, 11 g protein, 16 g fat (7 g saturated fat), 4 g carbohydrates, 438 mg cholesterol, 398 mg sodium

Best Health tip: Sandwich between pieces of toast with a slice of cheese if desired.

Originally Published in Best Health Canada