Sheet-Pan Breakfast Sandwiches | Food Network

Make bacon egg and cheese sandwiches on a SHEET-PAN.
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Sheet-Pan Bacon Egg Sandwiches for a Crowd.
COURTESY OF FOOD NETWORK KITCHEN.
Level: Easy.
Total: 55 min.
Active: 15 minutes.
Yield: 16 sandwiches.

Active ingredients.

8 slices bacon (about 8 ounces), cut into 1/2 inch pieces.
1 tablespoon vegetable oil.
18 big eggs.
1/2 cup half-and-half.
3 scallions, very finely sliced.
Kosher salt and newly ground black pepper.
2 plum tomatoes, seeded and diced.
2 cups shredded sharp Cheddar.
16 potato sandwich rolls, split.
Hot sauce, for serving.

Directions.

Unique equipment: an 18-by-13-inch sheet pan.

Pre-heat the oven to 350 degrees F. Spread the bacon pieces in a single layer on an 18-by-13-inch sheet pan and drizzle with vegetable oil. Bake up until crisp and lightly browned, about 15 minutes, stirring midway through. Get rid of the pan from the oven but do not drain pipes the fat or remove the bacon. Lower the oven temperature to 300 degrees.

On the other hand, blend the eggs, half-and-half, scallions, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Redistribute the bacon evenly on the sheet pan, then pour the egg mix over and leading with tomatoes and cheese. Return the pan to the oven, being careful not to spill, and bake until the eggs are just set, about 25 minutes.

Let the eggs cool 5 minutes before cutting. Meanwhile, warm the buns in the oven on a different baking sheet. Use a knife or pizza cutter to cut the eggs into 16 even parts and place them in between the bun halves. Serve the sandwiches with hot sauce on the side.

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#SheetPanBreakfastSandwiches #FoodNetwork.

Sheet-Pan Breakfast Sandwiches|Food Network.

Sheet-Pan Breakfast Sandwiches | Food Network

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About the Author: Yvette Cook

7 Comments

    1. I thought the same thing lol. Bacon will already give off tons of grease

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