Ingredients
Scale
- 12 large eggs
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 12 slices of thick-cut bacon
- 12 slices of sharp cheddar cheese
- 12 English muffins (split and toasted if eating immediately)
- Cooking spray or melted butter for the pan
- Optional: Fresh spinach or chives to mix into the eggs
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 13×18-inch rimmed baking sheet with cooking spray or butter. This step is crucial to ensure the eggs do not stick. Line a second baking sheet with parchment paper for the bacon.
- In a large bowl, whisk together the 12 eggs, milk, salt, pepper, and garlic powder until the mixture is smooth and slightly frothy. Pour the egg mixture into the greased sheet pan. On the second pan, lay the bacon strips in a single layer. Having two separate pans allows the bacon to get crispy while the eggs stay tender.
- Place both pans in the oven. Bake the eggs for about 12-15 minutes or until they are set and the edges are slightly golden. The bacon will likely need 15-20 minutes depending on your desired level of crispiness. Once done, remove both from the oven and let them cool slightly.
- Using a knife or a pizza cutter, slice the sheet pan eggs into 12 even rectangles. To assemble, place one egg square onto the bottom half of an English muffin. Top with a slice of cheese and a piece of bacon (you can break the bacon in half to fit). Place the top of the muffin on. If you are eating them now, the residual heat from the eggs and bacon will melt the cheese.
- If you are saving these for later, let the sandwiches cool completely. This prevents the bread from getting soggy. Wrap each sandwich tightly in aluminum foil or plastic wrap. Place the wrapped sandwiches in a large freezer-safe Ziploc bag. Label the bag with the date and store in the fridge for up to 4 days or the freezer for up to 2 months.
- Cook Time: 40 minutes