Sheet Pan Breakfast Sandwiches – A Beautiful Mess

If you’re going to have a breakfast or brunch event, then I highly recommend these pan-fried breakfast sandwiches with Hawaiian rolls.

These are very easy to make and I will also share a lot of options for customizing them with different fillings.

Breakfast is one of those meals that can sometimes be a bit difficult to make for a larger group (while keeping everything hot and fresh).

That’s what I love about these pan breakfast sandwiches. You make them all at once, and they’re ready to be devoured by a group for Mother’s Day brunch or Christmas morning.

The broken breakfast sandwich includes:

• Hawaiian Scroll (or any mini slide you like)
• Sliced ​​cheese (I like cheddar but other melty cheeses are great too)
• Protein, veggie sausage, meat sausage, bacon or deli ham slices
• Scrambled eggs
• Everything spiced bagels for the toppings (so they taste like sandwiches)

You want the eggs to be soft, almost uncooked, as they will cook a bit more in the oven once the bread has been assembled.

I like to puree some scallions, but you can also add a little hot sauce or cayenne pepper if you want extra hot.

I love using Hawaiian rolls for these breakfast sandwiches—they’re the perfect size and I just love the sweet flavor along with the other savory ingredients of this recipe.

To assemble a sandwich, do not tear the rolls apart. Use a serrated knife to cut the entire roll group, leaving it two large pieces (bottom and top). It’s easy to separate breads once they’re cooked, so there’s no need to do this beforehand.

I put together my pan breakfast sandwiches this way: bottom bread, cheese slice, protein, egg, second slice of cheese, then the top of the bread. Then I add egg wash and sprinkle it on everything seasoning bagels.

As the cheese melts, this holds everything together so the sandwich filling doesn’t fall out as you eat.

If you make these for a brunch, let me know what you think! so so. Emma

Sheet Pan Breakfast Sandwiches

Easy pan breakfast sandwiches made with Hawaiian rolls

• 2
  package
  Hawaiian Scroll
  Total 24 rolls
• 20
  slice
  cheese
  cheddar
• 8
  vegetarian sausage
  or other protein (see note)
• 9
  egg
• 2
  tablespoons
  Milk
• 2
  tablespoons
  Scallion
  chopped
• 3
  tablespoons
  everything seasoning bagels

1. Cook the vegetable sausage (or other protein) until cooked through and crispy if available.

2. In a medium-sized bowl, whisk together 8 eggs and 2 tablespoons milk. Sauteed soft with chopped scallions. Set aside.

3. For the rolls to stick together, cut the middle piece so you have a top half and a bottom half.

4. Cover the pan with parchment paper. Add bottom scroll layer.

5. Add a layer of sliced ​​cheese.

6. Cooked protein layer.

7. Soft omelette layer.

8. Add another layer of sliced ​​cheese, then top the remaining bread tops.

9. In a small bowl, beat one egg and one tablespoon of water.

10. Brush the top of the sandwich with the egg wash and then sprinkle the bagel seasoning over everything.

11. Bake at 350°F for 6-8 minutes, until cheese is very melted.

I like to use veggie sausage in these but you can use instead: cooked bacon, meat sausage or deli ham slices.