Sheet Pan Egg Breakfast Sandwiches with Ham and Swiss

Name: Sheet Pan Egg Breakfast Sandwiches with Ham and Swiss
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Cuisine: American
Ingredients: 10 large (500 g) large eggs, cracked, shells removed; ½ cup (120 ml) whole milk, cold; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1 tbsp (14 g) unsalted butter, soft, for greasing the pan; 12 buns (340 g) slider buns, connected pack of 12, left connected, split in half horizontally as one slab; 8 oz (227 g) thinly sliced deli ham, folded or torn into 12 portions; 6 slices (6 oz) (170 g) sliced Swiss cheese, each slice cut in half to make 12 pieces; 3 tbsp (43 g) unsalted butter, melted; 1 tbsp (15 g) Dijon mustard; 1 tsp (3 g) poppy seeds (optional)

From the MyKitchenBank Kitchen

A dozen fluffy baked-egg sliders with ham and melty Swiss, finished with a Dijon-butter glaze. Bake the eggs in one pan, cut them to fit, and skip the skillet. They're ideal for feeding a crowd or stocking the freezer.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 12 slider sandwiches

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Ingredients

12 servings

For the egg layer
10 large (500 g) large eggs, cracked, shells removed
½ cup (120 ml) whole milk, cold
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
1 tbsp (14 g) unsalted butter, soft, for greasing the pan
For the sandwiches
12 buns (340 g) slider buns, connected pack of 12, left connected, split in half horizontally as one slab
8 oz (227 g) thinly sliced deli ham, folded or torn into 12 portions
6 slices (6 oz) (170 g) sliced Swiss cheese, each slice cut in half to make 12 pieces
For the glaze
3 tbsp (43 g) unsalted butter, melted
1 tbsp (15 g) Dijon mustard
1 tsp (3 g) poppy seeds (optional)

Equipment (7)

13×9-inch (33×23 cm) rimmed quarter sheet pan, for the eggs
13×9-inch (33×23 cm) baking pan or dish, for assembling the sandwiches
Large bowl and whisk
Pastry brush
Aluminum foil
Sharp serrated knife
Instant-read thermometer

Steps

Before you start

Use a pack of 12 connected slider buns (about 2½-inch / 6 cm) so you can split them as one slab.
Set a rack in the middle of the oven. Preheat to 350°F (175°C) while you prep.
Choose a pan with 1-inch (2.5 cm) sides, such as a quarter sheet pan. A flat cookie sheet will let the egg run off.
Have foil ready. You'll cover the sandwiches for part of the bake.

1
Preheat and grease panOven 350°F / 175°C
- Set a rack in the middle of the oven and preheat to 350°F (175°C).
- Rub the 1 tablespoon soft butter over the bottom and sides of the 13×9-inch rimmed pan, getting into the corners.
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Ready when: The pan has a thin, even sheen of butter with no dry patches.
Tip: Missed spots will make the egg stick and tear when you cut it.
2
Whisk the eggs
- In a large bowl, whisk the eggs, milk, salt, and pepper for about 1 minute.
- The mixture should be uniform and slightly frothy, with no streaks of white.
- Pour it into the greased pan.
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Ready when: No visible clumps of egg white remain, and the egg is about ¾ inch (2 cm) deep in the pan.
Tip: Carry the pan to the oven carefully. Set it on the rack before you push it in so it doesn't slosh.
3
Bake the eggsOven 350°F / 175°C
- Bake at 350°F (175°C) for 18 to 20 minutes.
- The egg is done when the center is set and no longer jiggles, the edges pull slightly from the pan, and an instant-read thermometer in the center reads 160°F (71°C).
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Ready when: The surface is matte and springs back when pressed lightly, with no liquid pooling in the center.
Tip: Don't let the top brown. Browned, overbaked egg turns rubbery. Keep the oven on for the next steps.
4
Cool and cut eggs
- Let the eggs cool in the pan for 5 minutes so they firm up.
- Run a knife around the edges, then cut into 12 squares: 3 rows by 4 columns.
- Each should be roughly 3 inches (7.5 cm) square.
- You'll fold or trim them to fit the buns.
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Ready when: The egg holds clean edges when cut and lifts out in one piece.
Tip: Wipe the knife between cuts for neat squares.
5
Set up the buns
- Without separating the buns, slice the slab in half horizontally with a serrated knife.
- Set the bottom slab, cut side up, in the 13×9-inch baking pan.
- Set the top slab aside.
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Ready when: You have two even slabs, and the bottom one fills the pan.
Tip: Slice with a gentle sawing motion so the soft buns don't compress.
6
Layer the fillings
- Place one portion of ham on each bottom bun, followed by one egg square (fold or trim to fit), then half a slice of Swiss.
- Set the top slab over the cheese.
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Ready when: Each bun has ham, egg, and cheese, with fillings not hanging far past the edges.
Tip: Put the cheese against the egg so it melts into a seal and the sandwich holds together.
7
Make the glaze
- Stir the melted butter, Dijon, and poppy seeds, if using, in a small bowl until smooth.
- Brush the glaze evenly over the tops of the buns, including the seams between them.
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Ready when: The glaze looks glossy and coats every bun top.
Tip: Stir right before brushing. The mustard and butter separate as they sit.
8
Bake the sandwichesOven 350°F / 175°C
- Cover the pan tightly with foil.
- Bake at 350°F (175°C) for 10 minutes to warm through and melt the cheese.
- Remove the foil and bake 4 to 5 minutes more, until the tops are golden brown.
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Ready when: The tops are golden, the cheese edges are melted, and the center of a sandwich reads at least 165°F (74°C).
Tip: Skipping the foil first can brown and dry the buns before the cheese melts.
9
Rest and slice
- Rest the pan for 5 minutes.
- Cut between the buns with a serrated knife to separate them, and serve warm.
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Ready when: The sandwiches separate cleanly without the cheese pulling out.

Good to know

Tips

Don't skip the milk measurement. Too much makes the eggs watery and too little makes them dense.
Pull the eggs from the oven as soon as the center is set. They keep cooking in the hot pan and again when the sandwiches bake.
For freezer sandwiches, cool them completely before wrapping to avoid ice crystals and soggy buns.
Add a thin layer of mustard or hot honey to the bottom buns for extra flavor.

Make ahead

"Bake and cut the eggs and assemble the sandwiches through step 6 up to 1 day ahead. Cover and refrigerate without the glaze. Brush with glaze right before baking, and add 5 to 8 minutes to the covered baking time."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: wrap individually or store airtight for up to 4 days. Freezer: wrap each sandwich in foil or parchment and freeze in a zip-top bag for up to 2 months. Reheat from frozen, unwrapped from the bag but still in foil, at 350°F (175°C) for 20 to 25 minutes. Or microwave a paper-towel-wrapped sandwich for 60 to 90 seconds from the refrigerator, or 2 to 3 minutes from frozen, until hot (165°F / 74°C) in the center."

Substitutions

thinly sliced deli ham → cooked breakfast sausage patties or Canadian bacon. Use the same amount by weight. Make sure any sausage is fully cooked first.
sliced Swiss cheese → sharp cheddar or provolone. Use the same weight in slices. Flavor changes, but the melt is just as good.
slider buns, connected pack of 12 → 12 small dinner rolls or 6 English muffins. For English muffins, cut the egg into 6 larger squares and bake as in the recipe.
whole milk → half-and-half or unsweetened plain oat milk. Half-and-half gives richer eggs. Oat milk works if you avoid dairy, but the eggs will be slightly less tender.