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Sheet Pan Egg Sandwich

Sheet Pan Egg Sandwich

Meal prep or large family brunches–baking the egg bake in a sheet pan makes sandwiches easy. Slice and sandwich between toast for a hearty breakfast all week.


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15 min
Prep Time
30 min
Total Time
8
servings

Ingredients

2 tablespoons Land O Lakes® Butter with Canola Oil

1 cup roughly chopped fresh spinach

12 ounces cooked thick-cut bacon, chopped into 2-inch pieces

4 ounces (1 cup) shredded Cheddar cheese

12 large Land O Lakes® Eggs

1/2 cup Land O Lakes® Heavy Whipping Cream

1 teaspoon hot pepper sauce

1/2 teaspoon garlic powder

1/2 teaspoon pepper

 

16 slices English muffin bread, lightly toasted

16 teaspoons Land O Lakes® Butter with Canola Oil

8 teaspoons spicy brown mustard

8 slices beefsteak tomato, if desired

How to make

  1. STEP 1

    Heat oven to 400°F. Line 15x10x1-inch baking pan with aluminum foil. Place 2 tablespoons Butter with Canola Oil onto foil. Bake 1 minute; spread melted Butter with Canola Oil over foil.

  2. STEP 2

    Place spinach, bacon and cheese evenly on pan.

  3. STEP 3

    Combine eggs, whipping cream, hot sauce, garlic powder and pepper in large bowl. Whisk until eggs are light, fluffy and pale yellow. Pour egg mixture into prepared pan. Bake 14-17 minutes or until center of eggs is set.

  4. STEP 4

    Spread each piece of toast with 1 teaspoon Butter with Canola Oil. Spread 8 slices with 1 teaspoon mustard. 

  5. STEP 5

    Cut egg dish into 8 pieces. Place 1 piece egg bake onto toast slices with mustard. Top with 1 slice tomato, if desired. Place second slice of toast, buttered-side down to create sandwiches. Serve immediately.

Nutrition (1 serving)

610 Calories
40 Fat (g)
370 Cholesterol (mg)
1330 Sodium (mg)
27 Carbohydrates (g)
0 Dietary Fiber
36 Protein (g)
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