Sheet Pan Meals: Breakfast, Lunch, and Dinner
The holiday season can be a busy time. We often have more items on our to-do list, but less time in which to do them. In addition, we may be entertaining friends and family or hosting guests at our house. All this added busyness and stress can make it burdensome to plan meals.
Sheet pan meals are a great solution to this problem. Using a baking sheet, you can prepare countless recipes with ease—from open faced sandwiches, to roasted meat and vegetables—all on a single pan. This method requires minimal clean-up, which means more time spent with family and friends! Sheet pan recipes also make it easy to scale the ingredient quantities to fit your party size, meaning you can serve four…eight…ten people at once.
Here are three sheet pan meals to get you started—one each for breakfast, lunch, and dinner!
Breakfast – Eggs-in-a-Hole
This sheet pan version of eggs-in-a-hole is a great way to prepare breakfast for a lot of people. Whereas traditional eggs-in-a-hole may be fine for 1 or 2 people, this oven-baked method lets you easily scale your recipe for parties of 3 or more.
- 6 Slices Martin’s Old Fashioned Real Butter Bread
- 12 Strips Bacon
- 3 Tablespoons Unsalted Butter, room temperature
- 6 Large Eggs
- 6 Tablespoons Freshly Grated Parmesan Cheese
- 1 1/2 Teaspoons Fresh Thyme
- Salt and Pepper, to taste
- 2 Tablespoons Fresh Chives, chopped
Preheat oven to 400 degrees F.
Arrange bacon in a single layer on a baking sheet and bake for 5-7 minutes, until partially cooked. Transfer to a paper towel-lined plate to drain.
Drain bacon grease from baking sheet and wipe clean; then coat with nonstick cooking spray.
Using a 3-inch cookie cutter, make a hole in the center of each slice of bread.
Butter one side of each of the bread slices. Place slices onto the prepared baking sheet, buttered side down.
Add 2 strips of bacon and 1 egg to each bread slice, gently cracking the eggs into each hole and keeping the yolk intact. Sprinkle with Parmesan and thyme and season with salt and pepper, to taste.
Bake until egg whites have set and bread is golden brown, about 10-12 minutes.
Serve immediately, garnished with chopped chives.
Lunch – Open Faced Ham, Pear, and Cheese Melt
Cooking grilled cheese sandwiches for multiple people can be a hassle because you often have to cook them in batches of only 1 or 2, depending on the size of your skillet. Using this sheet pan method to create open-faced sandwiches, you can cook as many sandwiches as you need at the same time.
This method also makes it easy to customize the sandwiches to each person’s liking. Try topping your open-faced sandwich with ham, pear, and gruyere cheese, like in this recipe!
- 8 Slices Martin’s Potato Bread
- 8 Teaspoons Butter, room temperature
- 8 Slices Country Ham
- 8 Slices Ripe Pear
- 8 Slices Gruyere or Swiss Cheese
Preheat oven to 450°.
Spread one side of each slice of bread with softened butter. Top each slice of bread with ham, pear, and cheese slices.
Arrange sandwiches on a sheet pan and bake until cheese is melted and golden, about 6-8 minutes.
Dinner – Honey Garlic Chicken Hoagies
Baking sheets are a great way to cook a lot of meat and veggies at one time, as long as they require the same oven temperature. Try this method with marinated chicken and veggies, oven-roasted, then served on Martin’s Hoagie Rolls.
- 3 Tablespoons Olive Oil
- 1/3 Cup Honey
- 1/3 Cup Soy Sauce
- 3 Cloves Garlic, minced
- 1 Teaspoon Pepper
- 3 Skinless Boneless Chicken Breasts, cubed
- 1 Red Onion
- 6 Assorted Bell Peppers (red, orange, and yellow)
- Parsley, for serving
- 6 Martin’s Hoagie Rolls, for serving
Preheat oven to 400°F.
Add cubed chicken to a medium bowl; top with olive oil, honey, soy sauce, garlic, and pepper, and mix until coated. Cover with plastic wrap and refrigerate for at least 30 minutes.
Prepare the vegetables by cutting into 1-inch squares.
Arrange the red onion, bell peppers, and marinated chicken onto a baking sheet and brush with remaining marinade.
Bake for 20–30 minutes or until chicken is no longer pink.
Top Martin’s Hoagie Rolls with chicken and veggies; sprinkle with parsley and serve.
Subscribe and Stay Connected
All of our blog posts, straight to your inbox.Subscribe