When you need to feed a crowd breakfast, make it easy for yourself. Sheet Pan Frittata Sandwiches are quick and easy. Add your favorite ingredients to this quick and easy recipe.
There is nothing better than having a household of relatives and friends to celebrate the holidays. The camaraderie, good cheer, and laughter fill the house with warmth and happiness. But at some point, the reality of your situation settles in. That house full of people gets hungry. Of course, the holidays are centered around a huge shared meal with multiple sides and courses. It is the other meals that can trip hosts up. What to serve to your house guests while you are still prepping for the big dinner?
Sheet pan meals
This is when the sheet pan meal is a boon. Minimal effort and mess but maximum flavor are the goals. No one is tied to the stove and many guests can be fed at once. Sheet pan meals are very doable for dinner - roasting meat and vegetables with craggy and caramelized edges.
The goal here is to make a sheet pan meal for breakfast. A quick and easy frittata is baked in the oven on a sheet pan to be cut into portions perfect for a sandwich. Garnish with lettuce and tomato for a spot of freshness.
The ingredients I use for the recipe are some of my favorites and complement each other.
The sweetness of the caramelized onions, the meatiness of the shitake mushrooms, the savoriness of the sausage, and the nuttiness of the swiss cheese all combine to make every bite of the frittata flavorful.
But use what you like and what you have on hand. Broccoli and cheddar, ham and cheese, roasted veggies and goat cheese are a few that come to mind. Use spinach instead of lettuce. What left-overs do you have on hand? Reinvent them as the filing for the sheet pan frittata.
There are a couple of steps that I think are important. First, make sure to coat the sheet pan with cooking spray or vegetable oil. This will make removing slabs of frittata much easier. Second, whisk the egg well. It is important to have one homogenous mix of yolks and whites blended with whole milk for a creamy texture. No rubbery eggs!
Add lots of fresh herbs to brighten the eggs. Here I incorporate fresh thyme leaves, chopped chives, and parsley. When I add the cheese, I always save a few shreds to sprinkle on the top to get browned.
When it is time to get the frittata in the oven, I pour the mix into the pan at the stove. No walking a full pan to the oven with the potential to spill. It takes about 26 minutes for frittata to bake. Put your guests to work toasting their bread!
After the frittata is somewhat cooled, slice it into portions to match your bread size. With a 9.5" x 13" sheet pan, I cut the frittata into 8 portions.
Make a buffet or an assembly line to put the sandwiches together. I like to use flavorful bread with great texture. But I go easy on the toasting to save the roof of my mouth! Add a plate of fresh fruit and maybe some oven-roasted potatoes.
Boom - 8 sandwiches done!
Another frittata recipe - https://tenpoundcakecompany.com/zucchini-frittata-with-tomato-jam
Sheet Pan Frittata Sandwich
- 9.5" x 13" sheet pan, ¼ sheet pan
- Saute pan
- 6 sausage links
- 2 tablespoons olive oil
- 6 ounces onion 172 grams, sliced
- 3 ounces shitake mushrooms 82 grams, sliced
- 10 eggs
- 1 cup whole milk
- 1 cup Emmenthaler or swiss cheese 3.4 ounces, 95 grams, shredded
- 3 sprigs fresh thyme ¼ teaspoon, leaves removed from the stems
- 2 tablespoons chopped chives
- ½ teaspoon chopped parsley
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Preheat oven to 350°. Coat a 9.5" x 13" pan with cooking spray.
- Caramelize the onion. Start with 2 tablespoons of olive oil in a saute pan over medium-high heat. Add the thinly sliced onions.
- Once the onions start to brown and fond develops on the bottom of the pan, reduce the heat to medium.
- When the fond is sticking to the bottom of the pan, add 3 tablespoons of water. Scrap the bottom of the pan, releasing anything that is sticking. Continue to caramelize the onions. Repeat this step in about another 3 minutes with another 3 tablespoons of water.
- After the onions have been cooking for about 14 minutes and are caramelizing, add the sliced shitake mushrooms. Cook for about 5 minutes, stirring occasionally.
- Remove the vegetables from the pan to a small bowl.
- While the onions are caramelizing, brown the 6 sausages. Once cooked, let the sausages cool until you can slice them into pieces.
- Also, shred the cheese and chop the herbs as you cook the onions and mushrooms.
- Crack 10 eggs into a big bowl. Whisk together into one homogenous mix. The yolks and whites should be completely mixed together.
- Add 1 cup of whole milk and incorporate it with the whisk.
- Add the cooled onions and mushrooms, sausage slices, thyme leaves, chopped chives and parsley, shredded cheese, salt and pepper to the egg mixture.
- Mix all the ingredients together. Pour the mix into the sheet pan.
- Bake for 26 minutes, until the top of the frittata is set.
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