Sheet-Pan Bacon Egg Sandwiches for a Crowd

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.]

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
16 sandwiches
Level:
Easy

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
Directions
  • 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.

  • Special equipment: an 18-by-13-inch sheet pan

  • Copyright 2016 Television Food Network, G.P. All rights reserved


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    05_Tiffani_Spread_FNM_120914_0108.tif

    Not what you're looking for? Try:

    B.E.G. Sandwiches (Bacon-Egg Griddle Sandwiches)