Sheet Pan Egg Ciabatta Sandwiches
An easy, affordable way to feed your family's hungry bellies in under 20 minutes! Sheet pan cooking is a brilliant way to cook eggs quickly and these ciabatta sandwiches a simple recipe to cook up with your kids!
Servings: 12 servings
Equipment
- 18 x 13 baking sheet
Ingredients
- 1 cup precooked ham, chopped *leave out for vegetarian option*
- 3 Tbsp olive oil
- 14 Conestoga Farms Free Run Omega-3 Eggs
- ½ cup milk
- 4 green onions, chopped
- 1 cup baby spinach
- 1 medium tomato, *any, diced*
- 2 cups mozzarella cheese, shredded
- 1 dozen small ciabatta buns
- 1 tsp each coarse salt & ground black pepper
- *optional: sliced cheese (like Swiss) & sauce to top your sandwich (we love Buffalo sauce or hot sauce)
Instructions
- Preheat oven to 350° F.
- Whisk eggs, milk and green onions in a large bowl.
- Pour olive oil on to baking sheet and coat evenly. Add chopped ham and diced tomato, spacing evenly around the pan.
- Pour the egg mixture on top of the ham & tomatoes, then sprinkle baby spinach and grated mozzarella cheese over top.
- Place pan in the oven and bake 20 minutes until the edges of the egg are golden.
- Remove and let the eggs cool at least 5 minutes before cutting using a pizza cutter into 12 portions. *Optional: Serve with a slice of your favourite cheese & sauce of choice!* Buon appetito!
