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These sheet pan eggs are perfect for meal-prepping breakfast sandwiches! It’s made on one sheet pan in the oven in just 10 minutes, and you can easily make this gluten and dairy free.

I’m an extremely big fan of meal prep! It makes my weeks easier, and when you streamline your meal prep process, it doesn’t have to take up too much of your time. I’ve tried dozens of meal prep breakfast options for my husband over the years, and these sheet pan eggs are hands down the easiest option and the biggest hit!

Your meal prep breakfast routine is about to be revolutionized with this incredibly simple method for cooking eggs for the week that you can customize the heck out of to fit your preferences and dietary needs.

How to use sheet pan eggs

  • Make breakfast sandwiches. This is what I most often use them for. You can easily use gluten-free bread or bagels!
  • Use them in wraps. This recipe is also great for wraps with a tortilla of your choice, like a grain-free tortilla or regular tortilla!

The Ingredients for sheet pan egg breakfast sandwiches

  • A spread. You can really get creative with the spreads! I like to add cream cheese (you can also use dairy-free cream cheese like Kite Hill) or a pesto. You can add something like a red pepper spread, tomato spread, etc. It’s totally customizable to your preference! Avocado mash is also a great option, but you’ll want to add avocado to serve so it doesn’t brown.
  • Bread. When I meal prep these for my husband, I often make it with a bagel or English muffin. To make gluten-free, use gluten-free bread like my favorite gluten-free sourdough Breadsrsly (code UNBOUNDWELLNESS for a discount). You can also use a gluten-free bagel like the Greater Knead!
  • Cheese. Totally optional, but of course, my husband loves it cheesy. You can use cheddar, goat cheese, feta, etc.
  • Eggs. Key ingredient to making egg sandwiches!
  • Spinach, Parsley, Salt, and Pepper. I add these all to the eggs to amp up the flavor and nutrients.
  • Other toppings. Tomato, fresh arugula, bacon, arugula, fresh herbs… the options are endless!

How to make sheet pan eggs in the oven

  • Step one. Whisk the eggs, spinach, parsley, salt and pepper.
  • Step two. Pour the eggs onto a sheet pan and bake.

How to prep sheet pan egg breakfast sandwiches

  • Step one. Allow the eggs to cool, then add the spreads to your bread of choice.
  • Step two. Layer on the eggs, bacon and other toppings. Wrap tightly and store in the fridge for 3-4 days.

How to reheat sheet pan egg breakfast sandwiches

  • Step one. Preheat the oven or air fryer. Remove from the fridge and add cheese if desired.
  • Step two. Bake until the cheese is melted and the sandwich is warm. Add extra topping like avocado!

Do you have to freeze the breakfast sandwiches?

You do not have to freeze these! They stay fresh in the fridge for 3-4 days.

However, if you do choose to freeze them, freeze them for 1-2 months, defrost them in the fridge overnight, and bake them as directed. You can also bake it from frozen, though you’ll need extra baking time that may vary depending on the type of bread you use.

How to make these gluten & dairy-free

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Sheet Pan Eggs {& breakfast sandwiches!}

  • Author: Unbound Wellness
  • Yield: 4 servings 1x
  • Diet: Gluten Free



For the sheet pan eggs

  • 1/2 cup spinach, finely chopped
  • 2 tsp fresh parsley, chopped
  • Salt and pepper
  • 8 eggs


For the cream cheese sandwiches

  • 2 gluten-free bagels
  • 4 tbsp cream cheese (sub dairy-free cream cheese)
  • 4 slices of sheet pan eggs
  • 4 slices of bacon, cooked
  • 1/4 cup shredded cheddar cheese, optional


For the pesto sandwiches 

  • 2 gluten-free bagels
  • 4 tbsp pesto
  • 4 slices of sheet pan eggs
  • 2 slices of tomato
  • 1/4 cup feta cheese, optional
  • Half avocado, sliced


  1. Preheat the oven to 350 F and line a baking sheet with parchment paper sprayed with avocado oil spray.
  2. Using a large bowl, add the spinach, salt and pepper, parsley and eggs. Whisk well until the eggs are fully combined with the spinach. 
  3. Pour the egg mixture onto the prepared baking sheet and bake in the oven for 8-10 minutes or until the eggs are cooked through. Remove from the oven and allow to cool before slicing into 8 even square/rectangular slices. Allow to cool.
  4. To make the cream cheese breakfast sandwiches, prepare two large pieces of foil (or parchment) and place the two bagels open-faced. Spread cream cheese on both sides of the bagel. Place one egg slice and one piece of bacon on each side. Fold the bagel closed and wrap tightly. Store in the fridge for 2-4 days. 
  5. To make the pesto breakfast sandwiches, prep two large pieces of foil (or parchment) and place the two bagels open-faced. Spread pesto on both sides of the bagel. Place one egg slice on each side and a slice of tomato. Fold the bagel closed and wrap it tightly. Store in the fridge for 2-4 days. 
  6. To reheat the sandwiches, open the bagel and sprinkle with cheese if desired. Cook open-faced in the air fryer for 5 minutes at 375 F or in the oven at the same temperature for 6-8 minutes or until the bagel is crisped to your liking. Serve fresh, and top the pesto sandwiches with avocado if desired! 
  • Method: oven
  • Cuisine: Global


  • Serving Size: 1 serving
  • Calories: 704
  • Fat: 41.3g
  • Carbohydrates: 53.5g
  • Fiber: 6.5g
  • Protein: 29.8g