Looking for a way to add a little spice to your breakfast or brunch game? Say good morning to these sheet pan egg sandwiches inspired by the beloved South Asian masala omelette (aka the Bombay omelette), which combines eggs with chopped tomatoes, fresh cilantro, and spices like Kashmiri chile powder, turmeric, and garam masala.
In my take, I whisk eggs with heavy cream, spices, tender green herbs, chopped serrano pepper, plenty of baby spinach, and a generous amount of cheddar cheese. I pour the mixture into a pan, top with thin slices of fresh tomato, and bake it like a frittata. To finish, simply sandwich slices between English muffins for the ultimate vegetarian breakfast sandwiches. Serve them up to a hungry, brunch-loving crowd, or prep a batch, wrap them individually, and freeze them for breakfasts on the fly—your future self will thank you.
A Few Tips
To reduce waste, slice the frittata. Instead of cutting out perfect rounds with a ring cutter—which creates lots of eggy scraps—I opt for slicing the masala frittata into big squares.
Switch up the cheese on top. The meltability of individually wrapped American singles is unmatched, plus the cheese has a special way of holding the sandwich together. But if American cheese isn’t your thing, these sandwiches are equally tasty with a variety of sliced cheeses, from Muenster and jalapeño Jack, to extra sharp cheddar and Emmental. (The highly spiced eggs are satisfying on their own, but a few strips of smoky bacon or a slice of Canadian bacon make a great addition if you’re craving a little extra protein.)
Prep the sandwiches ahead of time. Let the components cool completely before assembling, wrapping, and freezing (this way the cheese slice won’t melt prematurely). In the morning, all you have to do is pop the sandwich in the microwave for a few minutes and breakfast is served!
Sheet Pan Masala Egg Sandwiches
Serves 8
Ingredients- Neutral oil, for oiling the pan
- 10 large eggs
- 3/4 cup heavy cream
- 1 1/4 teaspoons ground turmeric
- 1 teaspoon cumin seeds
- 3/4 teaspoon garam masala
- 1/2 teaspoon Kashmiri chili powder, paprika, or hot paprika
- 1 teaspoon kosher salt
- 3 cups baby spinach (about 3 ounces)
- 1 medium bunch fresh cilantro
- 2 medium scallions
- 1 to 2 serrano chiles
- 6 ounces sharp cheddar cheese (1 1/2 cups shredded)
- 1 large tomato
- Flaky salt
- Freshly ground black pepper
- 8 English muffins
- 3 tablespoons unsalted butter
- 8 slices American cheese
1. Arrange a rack in the middle of the oven and heat the oven to 375 F. Lightly coat a quarter sheet pan or 9-by-13-inch baking dish with neutral oil.
2. Place 10 large eggs, 3/4 cup heavy cream, 1 1/4 teaspoons ground turmeric, 1 teaspoon cumin seeds, 3/4 teaspoon garam masala, 1/2 teaspoon Kashmiri chili powder, and 1 teaspoon kosher salt in a large bowl and whisk until smooth.
3. Prepare the following, adding each to the egg mixture as it is completed: Coarsely chop 3 cups baby spinach. Coarsely chop the leaves and tender stems of one medium bunch fresh cilantro (about 1 cup). Trim and finely chop one to two serrano peppers.
4. Grate 6 ounces sharp cheddar cheese on the large holes of a box grater (about 1 1/2 cups); add about 2/3 of the cheese to the egg mixture and save the remaining for sprinkling. Stir the egg mixture until combined. Pour onto the baking sheet or baking dish, and spread the greens so they are in an even layer.
5. Slice one large tomato into eight slices. Arrange them in two rows of four on the top of the egg mixture, spacing them evenly apart. Season each tomato slice with a pinch of flaky salt and a couple grinds of black pepper. Sprinkle the reserved cheddar cheese over the top.
6. Bake until the eggs are puffed and set, 25 to 30 minutes. Remove from the oven and let cool for 15 minutes. Meanwhile, increase the oven temperature to 425 F. Split eight English muffins and arrange them cut-side up on a baking sheet. Melt 3 tablespoons unsalted butter in the microwave or in a small saucepan over medium heat, then brush the cut sides of the English muffins with the butter. Bake until the edges of the muffins are light golden-brown, 6 to 8 minutes.
7. To assemble, cut the eggs into eight pieces. Place each piece on the bottom half of an English muffin. Top each egg piece with a slice of American cheese, then close each sandwich with the top half of the muffin. Let sit on the baking sheet until the cheese is melted, about 2 minutes, or return the assembled sandwiches to the oven and bake for 1 minute. Alternatively, wrap each sandwich in parchment paper and let sit for 2 minutes for the cheese to melt before serving.
Recipe Notes
- The sandwiches can be assembled and frozen. Let the cooked eggs and toasted, buttered English muffins cool completely. Assemble and wrap each sandwich in parchment paper. Freeze in a freezer zip-top bag for up to one month.
- To reheat, place the parchment-wrapped sandwich on a microwave-safe plate and microwave on high until heated through, 2 to 3 1/2 minutes.
Asha Loupy is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].
