Sheet-Pan Breakfast Sandwiches with Spicy Mayo
This is essentially a flat, cheesy sheet-pan frittata, ready to slice into squares and layer in the toasted belly of a soft roll with whatever sandwich fixings you fancy. I’ll probably choose a slow morning over babysitting eggs at the stove, and this is my low-effort way to serve a lot of people breakfast at once.
(Active: 20 min Total: 40 min)
- 18 large eggs
- 1 cup grated Gruyere and/or cheddar cheese
- 1/3 cup yogurt
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
For the sandwiches
- 8 split soft rolls, lightly toasted
- 2 cups loosely packed spinach
- 3/4 cup mayo
- 2 tablespoons Sriracha, or hot sauce of choice
- 2 tablespoons fresh lemon juice, divided
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
Preheat oven to 350F with a rack in the center. Coat a large rimmed baking sheet with oil.
Whisk eggs, yogurt, parsley, salt and pepper in a large bowl. Pour into the prepared baking sheet; top with cheese. Bake until just set in the center, 13 to 15 minutes. Cool in the pan 10 minutes; slice into 16 squares.
Meanwhile, mix mayo with hot sauce, salt and 1 tablespoon lemon juice. Set aside. Toss spinach with oil and remaining tablespoon lemon juice. Set aside.
Generously spread the insides of the toasted rolls with spicy mayo. Divide eggs between the rolls and top with dressed greens.