Sheet Pan Breakfast Sandwiches

easy sheet pan breakfast sandwiches made with Hawaiian rolls

Course Breakfast

Cuisine American

Keyword breakfast sandwiches, sandwiches

Prep Time 15

Cook Time 6

Total Time 21

Servings sliders

Calories 121kcal

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.

I like to use veggie sausage in these but instead you could use: cooked bacon, meat sausage, or slices of deli-style ham.