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.
A Few Tips
To reduce waste, slice the frittata. Instead of cutting out perfect rounds with a ring cutter—which creates lots of eggy scraps—I opt for slicing the masala frittata into big squares.
Switch up the cheese on top. The meltability of individually wrapped American singles is unmatched, plus the cheese has a special way of holding the sandwich together. But if American cheese isn’t your thing, these sandwiches are equally tasty with a variety of sliced cheeses, from Muenster and jalapeño Jack, to extra sharp cheddar and Emmental. (The highly spiced eggs are satisfying on their own, but a few strips of smoky bacon or a slice of Canadian bacon make a great addition if you’re craving a little extra protein.)
Prep the sandwiches ahead of time. Let the components cool completely before assembling, wrapping, and freezing (this way the cheese slice won’t melt prematurely). In the morning, all you have to do is pop the sandwich in the microwave for a few minutes and breakfast is served!
