Sheet Pan meal prep is the best, isn’t it!?
Prepping eggs to bake in the oven like this is just the easiest way to create meals for a crowd, or meal prep for the week ahead.
Baked Eggs
Is this a recipe for a frittata baked in a sheet pan? Or is it a rectangular quiche? Or do we call it baked scrambled eggs? Oh who cares! No matter what it technically should be called, it’s just a game changer.
All we are doing is whisking eggs, adding a bit of milk, as well as all the fixings for a classic Toasted Western Sandwich.
Toasted Western Sandwich
Did you know, that this classic diner breakfast sandwich also goes by the name ‘Denver Omelette’? Name aside, it is still one of my most favourite quick breakfasts to order when we are grabbing breakfast takeout, or hitting a good old diner when on a road trip.
Think fluffy eggs, filled with sautéed diced onion, green pepper, and diced ham. You want to sauté them long enough that the crunchy raw nature is removed, and the ham is just warmed through. When it comes to the ham, I ask that my deli cut me a 1/4 inch or slightly larger thick slice, for more presence in the finished eggs. But of course, you can use regular sliced ham, it will work just fine. This gets added to the eggs to cook over medium low heat till the eggs are fluffy like a set omelette. Place the finished eggs between toasted bread, add a bit more cheese if desired, some hot sauce, and something green (like lettuce or arugula) if you want some extra healthy add-ons, and you have a great little sammie.
Translating This to a Sheet Pan
So, if you increase the eggs, as well as the filling, you can put away the need to stand guard over a skillet on the stove top. Just pour everything into a parchment lined baking sheet with a one inch rim, scatter grated cheese over everything, and place into a 325F oven. Bake till the eggs are set, depending on your oven, anywhere between 18-25 minutes. Let it cool slightly on a wire rack before using a sharp knife to cut into equal slices.
I use a 9 x 13 inch baking sheet (some call it a half sheet, but I call it a quarter sheet, since it is half a regular baking sheet, but a quarter of a large, fill the oven sized baking sheet. This smaller pan size will hold 12 eggs to create enough for six people. You could use the next size up (around 12 x 17 inches), but the finished eggs will be thinner, and of course the baking time will be shorter. If you are wanting to use the next larger pan and still want nice fluffy results, increase the eggs to 18 and the milk to 1/2 cup. The baking time will be affected, just look for the signs of baked, as described in the recipe below.
How to Prep Parchment Paper
Want perfect eggs, that will never stick to the baking sheet? Then take a piece of parchment paper a couple of inches larger all around than your baking sheet, wet it under the tap, wring it out well, give it a shake over the sink, and watch how easily it will now fit into the baking sheet. By doing this, the paper is malleable, less slippery, and stays put in the corners. Spray it lightly with non-stick spray. And when you go to remove the slices from the pan, watch how effortlessly they release from the paper. The pan barely needs to be washed, just a good wipe, and you are good to go!
I do this to parchment paper all the time when I need it to fit around fussy corners, or completely line a round baking dish.
Finishing Thoughts, and Freezer Prep
The size of pan I use creates six squares that fit perfectly onto toasted bread.
You can prepare the sautéed filling, and grate the cheese, the day before and store in the fridge till needed. Just bring to room temperature before adding to the whisked eggs. While they eggs are baking, toast your bread, and put the coffee on. These baked eggs are a great brunch addition, especially if you cut them up smaller and serve on a platter next to bagels, english muffins, waffles etc. Just have some hot sauce nearby!
Filling Options
Yes, I have given you the classic Western Sandwich fillings. But feel free to swap them for crumbled cooked bacon, sauté chorizo sausage, grated and squeezed dry zucchini, spinach, mushrooms, red peppers, etc. Just remember that whatever veggies you choose, they should be given a sauté first, to help them release any liquid, so that they don’t water-log the egg mixture as it all bakes up in the oven.
*I love using Omega 3 Free Run Conestoga Eggs, from local farms here in Ontario. Their perfectly golden yolks are a ray of sunshine, and thanks to marigold extract are high in lutein, good for the eyes! For the amount of eggs we go through each week, it’s good to know that their hens live in open concept, weather-sheltered barns where they can freely forage, scratch, peck, perch and lay their eggs in nest boxes.
Final Thoughts
If you don’t need all six portions at once, and don’t want to store them in a sealed container in the fridge for the week, they can go into the freezer. Just lay the cooled slices between wax paper and place them into a freezer bag. These can stay in the freezer for up to two months. Pull one out and thaw in the fridge overnight. Then warm in a skillet for a few minutes. You can also warm the slice in a toaster oven or air fryer, set at a lower setting. If you want, you can slice them smaller and add them to your lunch container, along with cut veggies, some cheese and crackers etc, for snacking or easy lunch prep. Think of these as like those mini egg cups that you can get at a certain coffee chain, but better!
And yes you can use a biscuit cutter to create circles of baked eggs to fit onto your toasted english muffins! There will be leftover bits of baked egg, so snack accordingly. If you want, layer the egg rounds in the english muffins, add a slice of cheese, wrap well in foil and store in a freezer bag. Then pull one out the night before, and heat up in a toaster oven or oven (I find that the microwave isn’t as kind to the english muffin) Breakfast to go!
If you make these Sheet Pan Toasted Westerns, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and always do my best to respond to each comment or question. And of course, if you do make this recipe, if you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.
Toasted Western Sheet Pan Sandwiches
Ingredients
Filling and Eggs
- 1 tbsp olive oil or butter
- 1/2 cup diced green pepper, about 1/2 half of a medium pepper
- 1/2 cup diced yellow onion, about 1/2 of a medium-large onion
- 1 cup diced deli ham, about 4.5 oz or 125 grams
- 12 large Conestoga Eggs, for optimum gold yolks!
- 1/3 cup whole milk
- 1 tsp salt
- 1 tsp pepper
- chilli flakes, optional
- 1/2 cup grated Monterey Jack cheese, see Notes
Assemble Sandwiches
- your favourite sandwich bread, multigrain etc
- hot sauce
- arugula
Instructions
Prepare the Filling
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In a medium skillet over medium heat, heat the oil or butter over medium high heat. Add the green pepper and onion and sauté till just starting to soften, about 4 minutes.
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Add the ham and continue cooking till the ham starts to get a slight crust forming, about 4 minutes.
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Remove from the heat and place in a bowl to cool slightly. It shouldn't be hot when it goes into the eggs.
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This can be made in advance and stored in the fridge till needed. Just bring to room temperature before continuing with the recipe.
Eggs
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Preheat the oven to 325F
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In a large bowl whisk the eggs and milk till combined well. Add the milk, salt and pepper. Add a touch of chilli flakes if so desired.
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Stir in the cooled down pepper and ham mixture.
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Cut a piece of parchment paper several inches larger than a 9 x 13 inch baking sheet with a rim. Run the parchment under the tap to wet, and then gently but firmly wring out the water. Shake it open and fit it into the baking sheet.
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Spray the parchment paper with non-stick spray.
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Pour the egg mixture into the baking sheet. Distribute the filling ingredients so that they are evenly spread out and not clumped in corners. Scatter the grated cheese evenly over the top.
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Carefully carry the pan over to the oven (have the door already open) and place on the centre rack. Bake until the eggs are set, the temperature on an instant read thermometer should read 160F. This can take anywhere between 18-25 minutes depending on your oven. You can also do this by placing the baking sheet on the rack before filling.
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Remove the pan to a wire cooling rack. Let the eggs set and cool slightly before slicing.
Assemble Sandwiches
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While waiting, toast the bread, get the arugula ready and have the coffee on!
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Slice the eggs into 6 even squares, for 6 sandwiches. If you are only going to eat one or two right then and there, feel free to slice the remaining eggs into smaller slices for mid-week breakfast or lunch prep.
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Toast the bread, butter it if desired, and place an egg square on one slice. Add a few dashes of hot sauce if this appeals to you. Lay a small handful of arugula on top. Top with the other buttered toast slice.
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Feel free to add more cheese, bacon, tomato etc, see Notes
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Remaining egg slices can be stored in a container in the fridge for the week. They can also be placed between wax paper and stored in a freezer bag in the freezer for 2-3 months. Thaw in the fridge overnight and then re-warm in a skillet, toaster oven, air fryer or microwave.
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See blog post for more details.
Recipe Notes
Feel free to use your favourite grated cheese, whether Cheddar, Gouda, Jarlsberg, or even a Tex-Mex Blend!
You can use arugula or lettuce in the sammie, or forego anything green if you feel like it. You can add extra cheese, sliced bacon or tomato etc.
You can use a 11 x 17 pan (or thereabouts) by upping the eggs to 18 and the milk to 1/2 cup. This will easily feed 8-10 people. Make sure which ever pan you use, that the edges are at least 1 inch high.
Serve as part of a brunch spread, or use in meal prep during the week.
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