Sheet-Pan Make-Ahead Egg Bacon Sandwiches

Serves 6 · 15 min prep · 18 min cook

Ingredients

• 12 large eggs
• 12 slices thick-cut bacon
• 6 English muffins
• 6 sharp cheddar cheese slices
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh chives
• to taste hot sauce

Instructions

1. 1Preheat the oven to 400°F and line a large rimmed sheet pan with parchment paper so cleanup stays easy for meal prep.
2. 2Arrange the bacon slices in a single layer on one side of the sheet pan, leaving space so they crisp evenly without steaming.
3. 3Crack the eggs into a large bowl, add the salt, black pepper, and garlic powder, then whisk until the yolks and whites are fully blended and slightly frothy.
4. 4Pour the seasoned egg mixture into a lightly greased second rimmed sheet pan or a well-oiled half of a large pan if using one oversized tray, tilting so it spreads into an even thin layer.
5. 5Slide both pans into the oven and bake until the bacon edges turn deep golden and the egg sheet is fully set with no liquid center, about 12 to 15 minutes, rotating halfway for even browning.
6. 6While everything bakes, split the English muffins and lightly toast them under the broiler or in a toaster until the cut sides are golden and crisp.
7. 7Transfer the cooked bacon to a paper-towel-lined plate to drain briefly, then cut the baked egg sheet into six equal rectangles that fit the muffins.
8. 8Spread a thin layer of softened butter on the warm muffin halves, place one egg rectangle on each bottom half, top with a cheese slice so it begins to melt from residual heat, and add two bacon slices.
9. 9Sprinkle chopped chives over the cheese, add hot sauce if desired, then crown with the muffin tops and press gently.
10. 10Let the assembled sandwiches cool completely on a wire rack, wrap each tightly in foil or parchment, and refrigerate up to four days or freeze for longer storage.
11. 11To reheat, warm foil-wrapped sandwiches in a 350°F oven for 10 to 12 minutes until heated through and the cheese is gooey, or microwave unwrapped for 45 to 60 seconds.
12. 12Serve hot for a grab-and-go weekday breakfast or pack chilled for a Labor Day picnic brunch spread.