Sheet Pan Bacon Egg Breakfast Sandwiches (Meal Prep Friendly!)

If you want a fuss-free way to meal prep breakfast, this sheet pan bacon egg breakfast sandwich method is about to be your new favorite. No juggling multiple pans, no stovetop splatter, just one sheet pan, a few simple steps, and a stack of ready-to-go sandwiches that make mornings effortless.

Think crispy bacon, fluffy oven-baked eggs, melty cheese, and toasted English muffins all prepped in under 30 minutes. Perfect for feeding the family or stocking your freezer for busy weekdays!

Ingredients

• 8 English muffins

• 8 strips of bacon

• 8 large eggs

• 2 tbsp butter (melted, for brushing)

• Cheese of choice — cheddar, American, Swiss, or your fave

• Optional pesto — for a flavorful spread

• Salt, black pepper, and paprika | to taste

Instructions

Step 1: Prep the Bacon

Preheat your oven to 400°F. Line a large sheet pan with foil and place the bacon strips in a single layer. Bake for 12–15 minutes until crispy, then transfer to a paper towel-lined plate.

Pro tip: Leave a little bacon fat on the pan for extra flavor in the eggs.

Note: If you would prefer to fry your bacon on the stove that works just as well!

Step 2: Prep the Muffins

Reduce the oven temperature to 350°F. Split the English muffins and arrange them cut-side up on the same sheet pan (drain off extra bacon grease first if needed).

• Brush lightly with melted butter.

• On half of the muffin bottoms, place a slice of cheese.

• On the other halves, crack one egg directly onto each muffin half. Sprinkle eggs with salt, black pepper, and paprika.

Step 3: Bake Together

Return the sheet pan to the oven and bake for 12–15 minutes, until:

• The egg whites are set but the yolks are slightly jammy (bake longer if you want fully cooked yolks).

• The cheese on the other halves is perfectly melty.

  
  

Step 4: Assemble the Sandwiches

Top each cheesy muffin half with a baked egg, add a crispy strip of bacon, and finish with a smear of pesto if you’d like. Press the sandwich together and get ready to dig in.

Step 5: Meal Prep & Store

• For the fridge: Wrap sandwiches individually in parchment or foil. Store in an airtight container for up to 4 days.

• For the freezer: Wrap tightly in foil, place in a freezer bag, and freeze for up to 2 months. Reheat in the microwave for 1–2 minutes or bake in the oven at 350°F for 10–12 minutes.

Make It Your Own

• Swap bacon for sausage patties or turkey bacon.

• Add spinach, tomato slices, or avocado after reheating.

• Use bagels or croissants instead of English muffins for a bakery-style upgrade.

• Add a drizzle of hot sauce or sriracha mayo for a spicy kick.

These sheet pan bacon egg sandwiches are the ultimate breakfast hack with minimal cleanup, maximum flavor, and perfectly meal-prep friendly. Your mornings just got a whole lot easier.