Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Sheet Pan Breakfast Sandwiches
easy sheet pan breakfast sandwiches made with Hawaiian rolls
Course
Breakfast
Cuisine
American
Keyword
breakfast sandwiches, sandwiches
Prep Time
15
minutes
minutes
Cook Time
6
minutes
minutes
Total Time
21
minutes
minutes
Servings
24
sliders
Calories
121
kcal
Author
Emma Chapman
Ingredients
2
packages
Hawaiian rolls
24 rolls total
20
slices
cheese
cheddar
8
veggie sausage patties
or other protein (see notes)
9
eggs
2
tablespoons
milk
2
tablespoons
green onions
chopped
3
tablespoons
everything bagel seasoning
US Customary
-
Metric
Instructions
Cook the veggie sausages (or other protein) until cooked and crispy if applicable.
In a medium size bowl, whisk together 8 eggs and 2 tablespoons milk. Soft scramble with chopped green onions. Set aside.
Leaving the rolls attached to one another, slice down the center so you have a top half and a bottom half.
Cover a sheet pan with parchment paper. Add the bottom roll layer.
Add a layer of cheese slices.
Layer on the cooked protein.
Layer on the soft scrambled eggs.
Add another layer of cheese slices, then top with the remaining bread tops.
In a small bowl, whisk one egg and one tablespoon water.
Brush the tops of the sandwiches with the egg wash and then sprinkle on the everything bagel seasoning.
Bake at 350°F for 6-8 minutes, until the cheese is very melted.
Notes
I like to use veggie sausage in these but instead you could use: cooked bacon, meat sausage, or slices of deli-style ham.
Nutrition
Serving:
1
slider
|
Calories:
121
kcal
|
Carbohydrates:
1
g
|
Protein:
8
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
85
mg
|
Sodium:
278
mg
|
Potassium:
45
mg
|
Fiber:
0.02
g
|
Sugar:
0.2
g
|
Vitamin A:
330
IU
|
Vitamin C:
0.1
mg
|
Calcium:
176
mg
|
Iron:
0.4
mg