These high-protein sheet pan breakfast sandwiches offer a delicious and efficient way to enjoy a hearty start to your day. Soft, custard-like baked eggs, savory breakfast sausage, and melted cheese all come together on your favorite English muffins or buns. Because they’re baked as a big batch on a sheet pan, they’re perfect for meal prep or feeding a crowd.

The recipe balances rich, tender eggs with flavorful sausage and sharp cheese, all layered into satisfying sandwiches you can assemble, store, and reheat throughout the week. It’s a smart breakfast when you want protein, convenience, and something you can grab on the go.

Equipment

Oven
Large sheet pan (9×13″ or similar)
Casserole dish (for water bath)
Blender or food processor
Skillet
Spatula
Knife

Ingredients

1 pound breakfast sausage patties (or bacon if you prefer)
12 whole eggs
24–32 oz cottage cheese (about one large tub)
2 cups shredded sharp cheddar cheese
2 tablespoons cornstarch
1 tablespoon hot sauce (adjust to taste)
½ teaspoon salt
½ teaspoon freshly ground black pepper
6–8 English muffins, croissants, brioche buns, or your preferred bread
6–8 slices of cheese for topping sandwiches
Butter for greasing pan (optional)

Instructions

Preheat your oven to 300°F.
Blend the cottage cheese in a food processor or blender until perfectly smooth with no curds — about 1 minute.
Add the eggs, shredded cheddar, hot sauce, cornstarch, salt, and pepper to the blended cottage cheese. Blend again until fully combined and silky smooth.
Place a casserole dish with boiling water on the lowest rack of the oven. This creates steam that helps make the eggs custardy.
Grease a 9×13″ baking dish or sheet pan with butter or spray. Pour the egg mixture into the prepared pan.
Bake the eggs in the preheated oven for 40–45 minutes, until the center is no longer jiggly and a toothpick inserted in the middle comes out clean.
While the eggs bake, cook your breakfast sausage patties in a lightly oiled skillet over medium heat. Add about ¼ cup water and cook 10–15 minutes, turning occasionally until done.
Once the eggs are set, top the baked egg slab with your slices of cheese and return to the oven for 5–7 minutes, just until the cheese melts.
Allow the egg slab to rest about 10 minutes so it firms up slightly.
Slice into 6–8 portions, depending on the size of your bread.
Assemble each sandwich by placing a portion of the egg, a cooked sausage patty, and any extra cheese between your English muffin or chosen bread.

Recipe Info

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: ~1 hour 15 minutes
Servings: 6–8 sandwiches
Cuisine: American
Course: Breakfast

How to store

Refrigerator: Wrap finished sandwiches in airtight containers or foil and store up to 4 days.
Freezer: Wrap each sandwich tightly in parchment or plastic wrap, then place in freezer bags for up to 2–3 months.
Reheating: From frozen, microwave on defrost or 50% power for about 90 seconds, flip, and microwave another 30–60 seconds until warm and the cheese is melty.

what not to do

Do not skip whipping the cottage cheese—smooth eggs depend on it.
Don’t overcrowd the skillet when cooking sausage; this prevents even browning.
Avoid overbaking the eggs—they should be tender, not dry.
Don’t assemble sandwiches before the eggs cool slightly, or they may fall apart.

Tips & Variations

Substitute bacon, turkey sausage, or plant-based sausage for a different protein profile.
Use your favorite melty cheese like Gruyère, Swiss, or pepper jack for variety.
Add sautéed spinach, bell peppers, or tomatoes to the egg mixture for extra veggies.
Spread a little butter or garlic aioli on the bread before assembling for more flavor.
Try croissants or brioche buns for a richer sandwich experience.

Approximate Nutrition (per sandwich)

Estimates based on typical ingredient values

Calories: ~450–550 kcal
Protein: ~35–45 g
Fat: ~28–35 g
Carbohydrates: ~30–40 g
Fiber: ~2–4 g
Sugar: ~3–6 g

A sheet pan filled with custardy baked eggs topped with melted cheddar

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Anderson Jorge