Sheet Pan Biscuit Breakfast Sandwiches: Easy, Crowd-Pleasing Morning Meals
A make-ahead solution that serves hot, cheesy goodness without morning hassle.
Sheet Pan Biscuit Breakfast Sandwiches: A Simple, Satisfying Brunch Solution
If you’re looking for a fuss-free way to feed a hungry crowd in the morning, few recipes are as convenient or satisfying as sheet pan biscuit breakfast sandwiches. With layers of golden buttermilk biscuits, savory sausage, fluffy eggs, melty cheese, and a tangy honey mustard spread, these sandwiches are perfect for brunches, holidays, or any time you want a hearty meal with minimal effort.
Why Choose Sheet Pan Biscuit Breakfast Sandwiches?
Rather than assembling a dozen individual breakfast sandwiches, this sheet pan method lets you build everything at once, maximizing convenience and flavor. It’s ideal for when you have guests over, need a make-ahead breakfast option, or simply want to simplify your morning routine.
- Efficient for groups: Prepare 12 sandwiches in one go—no more repetitive assembly.
- Perfect for meal prep: These sandwiches freeze and reheat beautifully.
- Fully customizable: Swap in bacon, turkey sausage, or cheeses to match your family’s tastes.
- Minimal cleanup: Sheet pans and parchment paper keep prep and wash-up easy.
Ingredients You’ll Need
The core ingredients for classic sheet pan biscuit breakfast sandwiches include:
- 12 frozen or refrigerated buttermilk biscuits
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 2 tsp honey
- 1 lb breakfast sausage (pork, turkey, or spicy/plain as preferred)
- 1/2 medium yellow onion, chopped
- 9 large eggs (8 for scrambling, 1 for egg wash)
- 2 oz cream cheese, cubed and softened
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp unsalted butter
- 2 green onions, thinly sliced
- 12 slices cheddar cheese
- 1 tbsp everything bagel seasoning
- Parchment paper (for lining the pan)
Tip: If you want a lighter option or a different flavor, swap in turkey sausage, maple sausage, or even crispy bacon. You can also experiment with different cheeses or spreads.
Step-by-Step Directions
This recipe is organized for efficiency, with multiple components coming together seamlessly for a perfect sandwich experience.
1. Bake the Biscuits
- Preheat your oven to 375°F (190°C).
- Line a rimmed sheet pan with parchment paper for a no-stick, easy-clean surface.
- Arrange 12 frozen biscuits in a 3×4 rectangle, letting the sides touch so they bake up soft and easy to slice as a unit.
- Bake until the biscuits are tall, golden brown, and cooked through, about 30 to 35 minutes.
- Set aside to cool while you prepare the fillings.
2. Make the Tangy Honey Mustard Sauce
- In a small bowl, mix mayonnaise, Dijon mustard, and honey until smooth.
- This creamy, sweet-spicy sauce will bring all the elements together.
- Other options: Swap for pepper jelly or burger sauce if you like a different flavor profile.
3. Cook the Sausage and Onion
- In a large nonstick skillet over medium heat, cook the breakfast sausage and chopped onion.
- Stir frequently until the sausage is cooked (no longer pink) and the onions are soft, about 8 to 10 minutes.
- Transfer to a plate and wipe out the skillet.
- Alternative: Use cooked bacon for a crispy twist. Omit or add the onions to the egg if preferred.
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4. Prepare the Soft-Scrambled Eggs
- In a mixing bowl, whisk together 8 eggs, cream cheese (for extra creaminess), salt, and pepper.
- Melt butter in the same skillet over medium-low heat.
- Pour in the egg mixture and let it sit for 30 seconds. Stir occasionally for 1-2 minutes, just until large, soft curds form.
- The eggs should be just set, slightly glossy and still soft.
- Fold in the sliced green onions and immediately transfer to a plate to stop cooking.
5. Assemble the Sandwiches
- With a large serrated knife, slice the entire sheet of biscuits in half horizontally to create a top and bottom (keep the biscuits connected).
- Layer as follows on the bottom half:
- Spread the honey mustard evenly.
- Add a single layer of sliced cheese.
- Evenly distribute the sausage and onion mixture.
- Spread the scrambled eggs evenly over the sausage.
- Add a second single layer of cheese.
- Replace the top half of the biscuits.
6. Final Bake
- Beat the remaining egg and brush it over the tops of the biscuits for a shiny, golden finish.
- Sprinkle with everything bagel seasoning to add texture and flavor.
- Bake again at 375°F for 10 to 12 minutes, until the cheese is melted and the tops are beautifully toasted.
- Serve hot. Pull apart the individual sandwiches and enjoy!
Tip: Distribute the sausage and eggs evenly to make sure every sandwich is hearty and flavorful.
Ingredient Substitutions and Variations
| Ingredient | Alternative Options | Notes |
|---|---|---|
| Breakfast Sausage | Spicy sausage, turkey sausage, maple-flavored sausage, or crispy bacon | Cook meat thoroughly; bacon should be crisp. |
| Cheddar Cheese | Swiss, provolone, American, gouda, or pepper jack | Pick your favorite melty cheese. |
| Biscuit Dough | Refrigerated or homemade biscuit dough, Hawaiian rolls | Adjust baking time if necessary. |
| Honey Mustard | Pepper jelly, burger sauce, chipotle mayo | Adds unique flavor notes. |
| Onion | Scallions, omit entirely, or add to eggs only | Based on personal preference. |
Freezing and Reheating Sheet Pan Biscuit Sandwiches
One of the biggest advantages of this recipe is just how well it works for meal prep. You can freeze individual sandwiches and reheat as needed, making busy mornings a breeze.
- After baking, let the sandwiches cool completely.
- Wrap each sandwich tightly in foil.
- Place wrapped sandwiches in a freezer-safe bag or container.
- Store in the freezer for up to 2 months.
- To reheat, either:
- Remove foil, place on a paper towel-lined plate, and microwave for 1–2 minutes until heated through and cheese is melted.
- OR leave wrapped in foil and reheat in a 350°F oven (or air fryer) for 10–15 minutes.
Tip: Frozen biscuits reheat best when you avoid overheating, which can make bread tough. Always check that the filling is hot before serving.
Serving Ideas and Customizations
These breakfast sandwiches are designed to be both a meal and a blank canvas. Try these ways to make them fit your gathering:
- Holiday Brunch: Serve on a platter with seasonal fruit and hash browns for a festive spread.
- Everyday Grab-and-Go: Pre-wrap and freeze so you or your family can quickly grab one on busy mornings.
- Customize toppings: Offer hot sauce, fresh tomatoes, or pickled jalapeños for guests to personalize their sandwiches.
- Gluten-free option: Use gluten-free biscuit dough if needed for dietary restrictions.
Frequently Asked Questions
How can I make these breakfast sandwiches spicier?
Use spicy breakfast sausage, or add a pinch of cayenne or hot sauce to the eggs. Pepper jack cheese will also add a kick.
Can I use bacon instead of sausage?
Absolutely. Just cook the bacon until crisp and layer it in place of sausage. If you prefer, sauté the onion and add it to the eggs instead.
How long can I store these in the freezer?
Properly wrapped, they will keep in the freezer for up to two months. For best texture, reheat gently as described above.
Are these sandwiches good for kids?
Yes! You can adjust ingredients for picky eaters (omit onions or use milder cheese). Cut sandwiches in halves or quarters for smaller portions.
Can I make these vegetarian?
Use a vegetarian sausage replacement or add cooked spinach, roasted bell peppers, or mushrooms instead of meat.
Expert Tips for Flawless Sheet Pan Breakfast Sandwiches
- Keep biscuits touching during baking for soft sides that pull apart easily.
- Don’t overcook eggs; remove from heat just before they’re fully set for maximum fluffiness.
- Distribute fillings evenly so every bite is as good as the last.
- Let sandwiches cool slightly before cutting—this helps fillings stay in place.
- Serve with fruit, coffee, or a simple green salad for a complete meal.
Recipe Recap: Sheet Pan Biscuit Breakfast Sandwiches
The beauty of this recipe is its simplicity and adaptability. By assembling everything on a single sheet pan, you streamline both the cooking and serving process. Whether for holiday mornings, brunches, or a week of easy breakfasts, sheet pan biscuit sandwiches are an indispensable addition to your kitchen repertoire.
Printable Recipe Card
Sheet Pan Biscuit Breakfast Sandwiches
- Yields: 12 servings
- Prep Time: 15 min
- Total Time: 1 hr 15 min
- Preheat oven to 375°F. Line a sheet pan with parchment. Arrange biscuits in a 3×4 group, touching. Bake 30–35 min. Cool.
- Mix mayo, Dijon, and honey for the sauce. Set aside.
- Cook sausage and onion over medium heat, 8–10 min. Remove, clean pan.
- Whisk 8 eggs, cream cheese, salt, and pepper. Melt butter in pan, cook eggs, stirring until just set. Fold in green onions. Transfer to plate.
- Cut biscuits in half horizontally. Layer bottom with sauce, cheese, sausage, eggs, more cheese, then biscuit top.
- Brush with beaten egg, sprinkle everything bagel seasoning. Bake 10–12 min. Serve warm or cool, wrap, and freeze.
Nutrition Information (Per Serving, Estimated)
- Calories: 450
- Protein: 18g
- Carbohydrates: 32g
- Fat: 28g
- Fiber: 1g
- Sugar: 5g
- Sodium: 950mg
Values will vary depending on mix-ins and substitutions.
Start Your Morning Right
Try these sheet pan biscuit breakfast sandwiches for an easy, universally appealing, and make-ahead meal. The combination of fluffy scrambled eggs, savory sausage, golden biscuits, melty cheese, and a pop of honey mustard will elevate any morning—no matter how busy or festive it may be.
References
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