What if you could reach into your fridge in the morning and have an on-the-go breakfast in hand less than two minutes later? With this recipe for freezer-friendly sheet pan breakfast sandwich filling, anything is possible. Packed with zucchini, sun-dried tomatoes, and cheese, a single batch makes enough to stock your freezer for weeks! Simply defrost individual servings overnight in the fridge, warm in the microwave for a few seconds, and sandwich between a toasted English muffin, bagel, or your favorite bread.

Directions

1. Preheat oven to 350F.
2. In a large bowl, combine eggs, half and half, salt, and pepper. Whisk by hand, wih a handheld electric mixer, or in a blender until the yolks and whites are fully combined and mixture is creamy.
3. Line a 13" x 18" sheet pan with parchment paper and grease parchment with cooking spray. Pour the egg mixture into the pan.
4. Evenly distribute shredded zucchini, sun-dried tomatoes, and cheese by sprinkling on top of the eggs.
5. Bake for about 18 to 20 minutes or until fully set.
6. Allow the eggs to cool before cutting into smaller pieces, approximately the size of your preferred breakfast sandwich bun, bread, bagel, or English muffin.
7. To freeze, add parchment paper between individual piece to prevent them from sticking together, then store in an air-tight container or zip-top bag.
8. To reheat, thaw individual servings overnight in the fridge and warm up in the microwave right before serving.