One sheet pan turns seven eggs, salami, and sliced bread into four hot breakfast sandwiches at once. Crack the eggs straight into the greased pan and whisk with a fork right there; they spread into an even layer that bakes firm enough to cut and fold. Mozzarella and cream cheese melt in for richness, salami covers the surface, and bread brushed with garlic-oregano butter goes on top as the lid. After about 15 minutes at 180°C (350°F) the bread should be golden and the egg set, with no wobble in the middle. No salami in the fridge? Ham or bacon covers the pan just as well.
Instructions
- 1
Crack 7 eggs into a well-greased sheet pan. Season with salt, pepper, and tomato flakes.
- 2
Scatter chunks of mozzarella and dollops of cream cheese across the eggs.
- 3
Whisk everything directly in the pan with a fork.
- 4
Lay out salami slices in a single layer across the entire surface.
- 5
Cover with toast bread arranged in two rows.
- 6
Mix melted butter with oregano and dried garlic. Brush generously over the bread.
- 7
Bake at 180°C (350°F) for about 15 minutes until eggs are set and bread is golden.
15:00 - 8
Cut the egg layer and fold the bread to form sandwiches.
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Frequently Asked Questions
Why whisk the eggs in the pan?
Cracking and whisking straight in the greased sheet pan saves a bowl and spreads the egg into an even layer that bakes into a sliceable, foldable base.
Can I make these ahead?
Yes — bake, cut and wrap individually; they reheat well in the oven or air fryer for grab-and-go breakfasts through the week.
What can I swap for salami?
Ham, bacon, cooked sausage or even sautéed veg all work. Keep one even layer so every sandwich gets a share.