How do you make a filling breakfast for a crowd with minimal hassle? Sheet Pan Bacon And Egg Sandwiches will do the trick and are great to-go!
Sometimes your people just get tired of grabbing whatever they can find for a quick breakfast. A yogurt, granola bar, bowl of cereal all get old pretty quickly and are seldom very satisfying. However, the thought of a bacon and egg breakfast sounds too labor intensive for busy mornings. But, here’s a solution for you!
The Food Network has put all our favorite breakfast sandwich ingredients into one sheet pan. It’s a protein-packed meal that is totally grab and go!
We love this recipe because it is adjustable to the size of your group. You could easily cut it in half and bake it on a smaller pan for fewer servings. Or try it on English Muffins or a biscuit. It’s a perfect, filling breakfast before a full day of fall activities!
Here’s your grocery list:
- 8 slices of bacon, cut into 1/2″ pieces
- 1 T. vegetable oil
- 18 large eggs
- 1/2 cup half and half
- 3 scallions, thinly sliced
- Salt and pepper
- 2 plum tomatoes, seeded and diced
- 2 cups shredded sharp Cheddar cheese
- 16 potato sandwich rolls, split
- Hot sauce for serving
Visit The Food Network for the written recipe.
WATCH: Feed a crowd in no time with Sheet Pan Bacon And Egg Sandwiches
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