Sheet Pan Breakfast Stacks Recipe

Recipe By Slurrp

Sheet Pan Breakfast Stacks are a delicious and easy way to enjoy a hearty breakfast. These stacks are made with layers of crispy bacon, fluffy scrambled eggs, melted cheese, and toasted English muffins. They are perfect for feeding a crowd or for meal prepping. Customize the stacks with your favorite toppings, such as avocado, tomato, or spinach. Serve them warm and enjoy a satisfying breakfast that will keep you fueled for the day.

3.5
12 Rating -
Rate
Non Vegdiet
41minstotal
15minsPrep
26minsCook
41m.total
15m.Prep
26m.Cook
Sheet Pan Breakfast Stacks
plan
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ingredients serve

Ingredients for Sheet Pan Breakfast Stacks Recipe

  • 2 Slices Bacon
  • 1.50 Eggs
  • 1/2 tablespoon Milk
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Pepper
  • 1 English Muffins, Split And Toasted
  • 1 Slices Cheese

Directions: Sheet Pan Breakfast Stacks Recipe

Cooking Directions

  • STEP 1.Preheat the oven and line a baking sheet with parchment paper.
  • STEP 2.Place the bacon slices on the baking sheet and bake until crispy, about 15-20 minutes.
  • STEP 3.Remove the bacon from the baking sheet and drain on paper towels.
  • STEP 4.In a bowl, whisk together the eggs, milk, salt, and pepper.
  • STEP 5.Heat a non-stick skillet over medium heat and add the egg mixture.
  • STEP 6.Cook the eggs, stirring occasionally, until they are scrambled and cooked through.
  • STEP 7.Remove the eggs from the heat and set aside.
  • STEP 8.Preheat the broiler.
  • STEP 9.Place the English muffin halves on the baking sheet.
  • STEP 10.Top each muffin half with a slice of bacon, a spoonful of scrambled eggs, and a slice of cheese.
  • STEP 11.Broil the stacks until the cheese is melted and bubbly, about 2-3 minutes.
  • STEP 12.Remove the stacks from the oven and let them cool slightly before serving.

Cooking Tips

  • You can use any type of cheese you prefer for these stacks.
  • Feel free to add additional toppings, such as avocado, tomato, or spinach.
  • These stacks can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store the stacks in an airtight container in the refrigerator.
  • Reheat the stacks in the oven or microwave before serving.
  • Serve the stacks warm with your favorite hot sauce or ketchup.
Nutrition
value
148
calories per serving
6 g Fat9 g Protein13 g Carbs4 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    9g
  • Carbs
    13g
  • Fiber
    4g

MacroNutrients

  • Carbs
    13g
  • Protein
    9g
  • Fiber
    4g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    62mg
  • Iron
    1mg
  • Vitamin A
    56mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    61mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    15mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    31mg
  • Manganese
    < 1mg
  • Phosphorus
    143mg
  • Selenium
    21mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp