Egg and Cheese Sandwich

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Speed up breakfast with this make ahead Egg and Cheese Sandwich. Great for crazy, busy mornings, before practice, or breakfast for dinner nights. 

  • Author: Judy Barbe
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


  • 1 tablespoon butter
  • ½ cup sliced green onions, about 12 onions
  • 12 large eggs
  • 1 tablespoon water
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 6 Cheddar cheese slices, cut in half
  • 12 whole-wheat English muffins


  • Spray a jellyroll pan (15x10x1) lightly with cooking spray, drop butter in pan, scatter onions over pan in a single layer. Place pan in oven, set oven to 350°F.
  • Lay English muffin halves on a baking sheet to toast while the eggs are cooking.
  • Stir eggs, water, salt and pepper In a large bowl with a fork until well mixed.
  • When oven reaches 350°F, stir onions and carefully pour eggs into pan. Bake 10 minutes, rotate pan and if necessary bake 3-5 minutes more until eggs are set. The eggs will continue to cook after you take them from the oven.
  • Cut eggs into 4 rows by 5 rows, so you have 20 squares.
  • Layer one egg square, cheese, one more egg square on English muffin half.


  • Egg and cheese sandwiches can be made ahead and when refrigerated, will keep for up to 4 days. Or freeze in airtight container for up to 2 months.
  • To reheat, bake for 10 minutes at 350°F or if frozen, wrap in paper towel, microwave at 50% power for 1 minute.
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