Big Batch Breakfast Sandwiches

A breakfast sandwich with a slice of scrambled egg, hashbrown, and spinach, topped with melty cheese and Halal beef strips on a toasted English muffin. Served with fruit on a blue patterened plate.

Replace the busy morning scramble for breakfast with a delicious scrambled egg breakfast sandwich instead! As enticing as a tasty bite to eat from your favorite fast food chain may be, replace it with one of these homemade big-batch breakfast sandwiches for a Halal breakfast that’s as quick as it is convenient.

It’s like they say, variety really is the spice of life, and we’re giving you few tasty Halal options for these sandwiches. Between Midamar’s Halal Beef Strips, Sausage Patties, or Turkey Bacon strips, there’s no wrong way to enjoy these sandwiches, and you can make enough to load up a baking sheet full and enjoy them every morning throughout the week.

It’s simple enough to make a big batch of these sandwiches over the weekend before a busy week. Bake a sheet pan full of eggs with some other tasty additions like hashbrowns and spinach baked in to give a complete breakfast in one meal. And while the eggs bake, cook your choice of meat, or an assortment of all three.

When the eggs are baked, slice the sheet into portions based on the size of whatever you’re putting it on. We went with English muffins, but I always love a breakfast sandwich on a bagel, and that would work great for this recipe too. Stack your sammies with egg, meat, and a slice of cheese and repeat until you have a sheet pan full.

If you want to enjoy one right away, give it a quick bake for a few minutes until the cheese is melted. Otherwise, these are good to keep frozen or refrigerated and heated up for a few minutes in the morning for a complete breakfast on the go! So don’t let a busy morning make you skip the most important meal of the day and save yourself a few bucks in the morning by not stopping for fast food. These are the give that keeps on giving!

It's hard for me to pick a favorite between the sausage, beef bacon, or turkey bacon so if you give these a try for yourself, let us know which one you prefer in the comments either here or elsewhere on social media. This recipe makes a ton of sandwiches, enough to hold you over until we bring you a new Halal recipe next week, so until then, enjoy!

Big Batch Halal Breakfast Sandwiches

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Evan Loftsgard

Prep Time

30 minutes

Cook Time

35 minutes

Ingredients

Halal beef strips
Fully cooked Halal sausage patties
Halal turkey bacon
12 English muffins
12 American cheese slices

Scrambled Eggs

1 tbsp butter
1 yellow onion, dice
2 cloves garlic, crushed
Spinach (About 2 handfuls)
Southern Style Hashbrowns
18 eggs
1 cup 2% milk
Salt and Pepper, to taste

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Directions

Scrambled Eggs

Prepare the scrambled eggs by cooking the onion in the butter over medium heat until it begins to soften. Add the garlic and mix until fragrant. Add the spinach and mix until wilted then mix in the hashbrowns until heated through. Season with about ½ tsp each of salt and pepper, then remove from heat and set aside.
In a large mixing bowl, crack 18 eggs and mix in the milk until smooth, season with salt and pepper and add the hashbrown mixture.
Add water to a large baking sheet, enough to cover the bottom, then put another deeper baking sheet over top. Spray the sheet with nonstick spray or butter and pour the egg mix into the deeper sheet and spread out evenly. Bake at 325 degrees for 30-40 minutes, until the middle of the eggs are cooked through.

Sandwiches

Prepare your choice of meats by thoroughly cooking the beef strips in a pan, heating up the fully cooked sausage patties, and heating the turkey bacon according to package instructions. When the eggs are done, carefully remove them from the oven to cool.
When the eggs have cooled, slice them into sandwich sized pieces according to the size of the English muffins.
In an aluminum lined baking sheet, lay out an English muffin, add and egg, slice of cheese, and choice of meat, and repeat until all of your eggs are used and the tray is full. Bake for another 5 minutes, until the cheese is melted, serve or keep frozen, and enjoy throughout the week!