The secret to breakfast meal prep? Sheetpan eggs! These eggs are baked in a sheet pan with spiralized peppers and chicken sausage for a flavorful and protein packed egg slice that can be sandwiched between your favorite bread or enjoyed otherwise.
Sheetpan Egg Sandwiches
There’s very little that’s more satisfying in the breakfast world than a breakfast sandwich, and if you’re normally an eggs and toast kind of person, let me present you a fancier (and easier!) version: meal prep sheet pan eggs on English muffins with creamy avocado and cream cheese (I opt for the Kitehill Almond Chive cream cheese!)
Sheetpan eggs are easy to make and great to serve to a large family or when entertaining guests. To make sheetpan eggs, you simply lay out the fillings (in this recipe, we’re using chicken sausage and spiralized bell peppers) and pour over the eggs! It’s as simple as that! Next, just bake in the oven and then cut into squares to fit onto sandwiches, over toast, or just enjoy them as is.
I love making breakfast sandwiches on English muffins, I find them fluffier and I like the texture better. Whatever you like to use, use! And get creative with your sheetpan eggs – try adding herbs and cheese for more flavor.
What I love about using spiralized vegetables in egg dishes is that they add such a gorgeous color, with minimal effort! Spiralizing bell peppers is so easy, you’ll never hand slice them again! They’re thin enough when spiralized so they cook quickly in the oven in these eggs.
Nutritional Information & Recipe
This is for 1 English muffin and about 1 tablespoon of KiteHill cream cheese and 2 tablespoons of mashed avocado: