Sheet Pan Masala Egg Sandwiches

Prep: 20mins

Cook: 40 mins

Difficulty: Intermediate

Servings: 8 Servings

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.

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

Instructions

Arrange a rack in the middle of the oven and heat the oven to 375°F. Lightly coat a quarter sheet pan or 9x13-inch baking dish with neutral oil.
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.
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 1 medium bunch fresh cilantro (about 1 cup). Trim and finely chop 1 to 2 serrano peppers.
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.
Slice 1 large tomato into 8 slices. Arrange them in 2 rows of 4 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.
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 8 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.
To assemble, cut the eggs into 8 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.