Make-Ahead Breakfast Sandwiches

The perfect weekday meal-prep solution with Emmi Gruyère, bacon, and sheet pan eggs!
6 sandwiches
Prep Time
Cook Time
Total Time


  • 10 eggs
  • 1/3 cup half and half
  • 1/2 teaspoon sea salt
  • A few cracks black pepper
  • Handful of each: sliced red peppers, sliced red onion, baby spinach
  • Bacon, cooked to your liking
  • Emmi Gruyère, cut into thin slices
  • 6 English muffins


  1. Preheat oven to 300 degrees F. Whisk eggs, half and half, salt, and pepper together.
  2. Line a 9x13 inch baking pan with parchment paper, spraying with nonstick spray to adhere. Pour in egg mixture, then top with red pepper, onion, and spinach. Bake for 15-20 minutes, until eggs are set and cooked through. Remove from oven and let cool, then use a wide mouth canning lid to cut out circles of the egg.
  3. Cut out foil wrappers, and assemble sandwiches with half English muffin on bottom, topped with egg circle, bacon,Gruyère and English muffin top, Wrap in foil, and keep in refrigerator for 4 days, or freeze. When ready to eat, remove foil and heat in microwave until cheese starts to melt.