Sheet-pan breakfast sandwiches: whisk eggs with mozzarella and cream cheese right in the pan, layer salami and garlic-buttered toast on top, bake at 180°C until set, then cut and fold into sandwiches. Feeds four fast.
Instructions
- 1
Crack 7 eggs into a well-greased sheet pan. Season with salt, pepper, and tomato flakes.
- 2
Scatter chunks of mozzarella and dollops of cream cheese across the eggs.
- 3
Whisk everything directly in the pan with a fork.
- 4
Lay out salami slices in a single layer across the entire surface.
- 5
Cover with toast bread arranged in two rows.
- 6
Mix melted butter with oregano and dried garlic. Brush generously over the bread.
- 7
Bake at 180°C (350°F) for about 15 minutes until eggs are set and bread is golden.
15:00 - 8
Cut the egg layer and fold the bread to form sandwiches.
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Frequently Asked Questions
Why whisk the eggs in the pan?
Cracking and whisking straight in the greased sheet pan saves a bowl and spreads the egg into an even layer that bakes into a sliceable, foldable base.
Can I make these ahead?
Yes — bake, cut and wrap individually; they reheat well in the oven or air fryer for grab-and-go breakfasts through the week.
What can I swap for salami?
Ham, bacon, cooked sausage or even sautéed veg all work. Keep one even layer so every sandwich gets a share.