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Sheet-Pan Bacon Egg Sandwiches for a Crowd Recipe

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This recipe for Sheet-Pan Bacon Egg Sandwiches for a Crowd, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
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:
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.

Number Of Servings:
Number Of Servings:
16 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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