This ingenious method allows you to fry your bacon and cook more than a dozen eggs right on a sheet pan in the oven, eliminating all that time standing in front of the stove.
| Level: | Easy |
| Total: | 55 min |
| Active: | 15 min |
| Yield: | 16 sandwiches |
Ingredients
- 8 slices bacon (about 8 ounces), cut into 1/2 inch pieces
- 1 tablespoon vegetable oil
- 18 large eggs
- 1/2 cup half-and-half
- 3 scallions, thinly sliced
- Kosher salt and freshly ground black pepper
- 2 plum tomatoes, seeded and diced
- 2 cups shredded sharp Cheddar
- 16 potato sandwich rolls, split
- Hot sauce, for serving
Instructions
- Preheat 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 until crisp and lightly browned, about 15 minutes, stirring halfway through. Remove the pan from the oven but do not drain the fat or remove the bacon. Reduce the oven temperature to 300 degrees.
- Meanwhile, whisk 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 mixture over and top 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 separate baking sheet. Use a knife or pizza cutter to cut the eggs into 16 even portions and place them between the bun halves. Serve the sandwiches with hot sauce on the side.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 339 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 225 mg |
| Sodium | 534 mg |
Reviews
Tasty!!
I made this for company and we all really enjoyed it. I substituted sauteed mushrooms and bell peppers for the tomatoes & used lightly buttered brioche buns.
Gotta admit was surprised so many critical comments. Seems common sense to drain grease or as I do make substitutions to your liking.. I love this recipe. I used real bacon bits for one sheet pan and chopped ham for the other. I made up some biscuits and this was quick, healthy breakfast biscuits for my hubby & sons. I’ve used Sister Shumer dinner rolls too – taste great.
Will definitely be making again. Did a couple of things different, covered sheet pan with foil and sprayed with non stick spray. Cooked bacon on sheet, when done drained grease and bacon into egg mixture, mixing well.
Added finely chopped parsley and red peppers to mix plus cheese and mixing well before pouring on to sheet pan. Used 3” cookie cutter to cut and served on grand biscuits. Saved scraps to serve by themselves.
Added finely chopped parsley and red peppers to mix plus cheese and mixing well before pouring on to sheet pan. Used 3” cookie cutter to cut and served on grand biscuits. Saved scraps to serve by themselves.
This is a great idea that can be modified to fit almost any diet and feed lots of people. Personally I think I’d make them a little thicker and use biscuits instead of buns. You could also wrap them up and freeze them for quick breakfasts or camping.
A very basic recipe with very little innovation. I wa particularly let down by the worthless video.
I drained the grease because Too much grease!! After that adjustment it was great and my family (teens and adults) loved it!
Forget about the bacon grease, the dry untoasted hamburger buns make these look like something I wouldn’t even pay a dollar for at McDonald’s
This is a good recipe. I understand that bacon when cooked creates bacon grease. Our work around this was to substitute diced ham for the bacon.
Not a good recipe unless you like grease for breakfast. Fortunately I realized it was bad directions and drained off the grease in the pan