Sheet Pan Breakfasts
MAKE-AHEAD BREAKFAST SANDWICH FILLING
Makes 12-15 servings
1 cup half and half
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 potatoes, peeled, shredded and squeezed dry
1 lb. breakfast sausage
2 cups shredded cheddar or cheddar-jack cheese
Preheat oven to 350F.
Cook breakfast sausage in a skillet and drain. Set aside.
In a large bowl, combine eggs, half and half, salt, and pepper. Whisk by hand, with a handheld electric mixer, or in a blender until the yolks and whites are fully combined and mixture is creamy.
Line a 13" x 18" sheet pan with parchment paper and grease parchment with cooking spray. Pour the egg mixture into the pan.
Evenly distribute shredded potatoes, sausage, and cheese by sprinkling on top of the eggs.
Bake for about 18 to 20 minutes or until fully set.
Allow the eggs to cool before cutting into smaller pieces, approximately the size of your preferred breakfast sandwich bun, bread, bagel, or English muffin.
To freeze, add parchment paper between individual piece to prevent them from sticking together, then store in an air-tight container or zip-top bag.
To reheat, thaw individual servings overnight in the fridge and warm up in the microwave right before serving.
SHEET PAN EGG-IN-A-HOLE
From Damn Delicious
12 slices bacon
6 slices bread, 1/2-inch thick
3 tablespoons unsalted butter, at room temperature
6 large eggs
6 tablespoons freshly grated Parmesan
1 1/2 teaspoons fresh thyme leaves
Salt and ground black pepper, to taste
2 tablespoons chopped fresh chives
Preheat oven to 400 degrees F.
Place bacon in a single layer onto a baking sheet. Place into oven and bake until par-cooked, about for 5-7 minutes. Transfer to a paper towel-lined plate.
Lightly oil a baking sheet or coat with nonstick spray.
Using a 3-inch biscuit cutter, make a hole in the center of each bread slice.
Butter one side of the bread slices. Place the bread onto the prepared baking sheet, buttered side down.
Add bacon slices and eggs, gently cracking the eggs into each hole and keeping the yolk intact. Sprinkle with Parmesan and thyme; season with salt and pepper, to taste.
Place into oven and bake until the egg whites have set, about 12-15 minutes.
Serve immediately, garnished with chives, if desired.
SHEET PAN OMELET
From Melissas Southern Style Kitchen
1 tablespoon salted butter, melted
1/2 lb. bacon, cooked and crumbled or sliced
1 cup packed baby spinach, roughly chopped
1/2 cup red bell pepper, diced
3 medium green onions, chopped
1 cup shredded sharp cheddar cheese, divided use (or a mix of your favorite cheese)
12 large eggs
1/2 cup cream or whole milk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon granulated garlic
1/2 teaspoon onion powder
few dashes hot sauce, optional
Preheat oven to 350°F. Liberally spray a 15 x 10 x 1 inch jelly roll pan with cooking spray. Pour melted butter onto pan using a pastry brush to coat all sides.
Arrange bacon, spinach, green onions and bell pepper on pan. Sprinkle with ½ cup cheese.
In a medium size bowl, whisk together eggs, cream, salt, pepper, garlic and onion powder. Add a few dashes of hot sauce, if using. Pour evenly into pan. Sprinkle top with reserved cheese.
Place into oven and bake for 20 minutes. Check and gently shake pan to see if eggs are set. If not, bake for 5 more minutes and check again. You may broil for a few minutes at the end to brown the top, if desired.
Cut into 12 even square and serve plain or on biscuits, as an egg sandwich on toast or bagels with your favorite breakfast sides.
Store chilled in an air tight container for up to 5 days. Reheat for 12-15 seconds in the microwave.
SHEET PAN FRENCH TOAST
From The Spruce Eats
Makes 6-9 pieces
4 large eggs
1 cup milk
1 tablespoon sugar
dash of salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, optional
1 tablespoon unsalted butter
6 to 9 slices bread, preferably stale or day-old bread
Place a large-rimmed sheet pan in the center of the oven and preheat the oven to 400 degrees. After the oven reaches 400 degrees, allow the sheet pan to sit for an additional 5 minutes in the hot oven while you prepare the custard.
Break the eggs into a wide, shallow bowl or pie plate and beat them lightly with a fork or whisk. Whisk the milk, sugar, salt, vanilla and cinnamon into the beaten eggs. Set aside.
Place the bread slices, one at a time, into the bowl or plate with custard. Let the bread soak up the egg mixture for a few seconds and then carefully turn to coat the other side. Place soaked bread on a separate plate and continue until all bread is soaked.
Carefully remove the hot sheet pan from the oven and add the butter to the pan, spreading it around until it melts.
Add the soaked bread slices to the buttered pan, spacing evenly. Return the pan to the oven and reduce the temperature to 375 degrees. Cook until the bottoms of the bread are evenly burnished and golden brown, about 15 to 20 minutes.
Flip each piece of bread and return the pan to the oven to cook until the bread is browned on the other side, an additional 6 to 8 minutes.
Serve immediately with toppings of your choice.
The biggest thing to keep in mind when making French toast is to allow the bread slices to sit out overnight or to pull from a loaf of slightly stale bread for this recipe, as this will allow for maximum custard soaking without a soggy finished product.
This recipe is timed to bake thinner, grocery store-style bread loaves, so if you opt to use a thicker or denser bread like brioche or challah, plan to increase the bake time by 3 to 4 minutes per side.
SHEET PAN PANCAKES
2 ½ cups whole milk
2 large eggs
1 tablespoon vanilla extract
2 ¾ cups all-purpose flour
2 tablespoons baking powder
¼ cup sugar
½ teaspoon salt
1 stick butter, melted
1 cup strawberries, sliced
1 cup chocolate chips
1 heaping cup blueberries
butter and warm maple syrup for serving
Preheat the oven to 425 degrees.
In a blender, combine the milk, eggs and vanilla and pulse to mix it well. Add the flour, baking powder, sugar and salt and blend until smooth, 25-30 seconds. Pour in half of the melted butter and pulse a few times to combine.
Spread 2 tablespoons of the melted butter on a sheet pan, then pour in the pancake batter. Sprinkle the strawberries, chocolate chips and blueberries over the batter in three sections. Bake until golden brown on top, about 20 minutes.
Brush on the remaining 2 tablespoons melted butter over the surface of the pancake.
Cut into squares and serve with butter and warm syrup.
SHEET PAN BREAKFAST BAKE
From Taste of Home
10 bacon strips
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1-1/2 cups shredded pepper jack cheese
1 cup shredded cheddar cheese
8 large eggs
1/4 teaspoon pepper
1/4 cup chopped green onions
Preheat oven to 400°.
Place bacon in a single layer in a 15x10x1-inch baking sheet. Bake until partially cooked but not crisp, about 10 minutes. Remove to paper towels to drain. When cool enough to handle, chop bacon.
In a large bowl, combine potatoes and seasonings; spread evenly into drippings in pan. Bake until golden brown, 25-30 minutes.
Sprinkle with cheeses. With the back of a spoon, make 8 wells in potato mixture. Break an egg in each well; sprinkle with pepper and bacon. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-14 minutes. Sprinkle with green onions.