Sheet Pan Sourdough Breakfast Sandwiches
There’s something about a hot honey breakfast sandwich that just feels right. But these jalapeño aioli breakfast sandwiches? These are different. These are “I made this for the week and accidentally ate one standing at the counter every morning until they were gone” level good. Everything gets layered between toasty sourdough: fluffy baked eggs, crispy sheet pan bacon, melty cheddar, and the real star—hot honey jalapeño aioli. It’s creamy, spicy, and a little sweet. The aioli turns this hot honey breakfast sandwich into sheet pan sourdough breakfast sandwiches you think about later.
The best part? Jalapeño aioli breakfast sandwiches all come together in the oven. No stovetop juggling. No chaos. The inclusion of sheet pan sourdough breakfast sandwiches makes this a dreamy breakfast. It feels gourmet but actually makes your life easier.
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Recipe Tips
Let the egg layer cool before slicing ? After baking, let the egg sheet rest for at least 5–10 minutes. This helps it firm up slightly. The cooling makes it way easier to slice into clean squares that hold up in jalapeño aioli breakfast sandwiches.
Toast the sourdough well ? Don’t skip the toasting step. The crisped sourdough gives the sandwich structure. It keeps it from going soggy, especially if you’re meal prepping jalapeño aioli breakfast sandwiches. I like brushing mine with a little olive oil or melted butter and toasting it directly on a hot sheet pan. This happens while the egg bakes. This technique is perfect for preparing breakfast sandwiches with sheet pan sourdough.
Use regular (not thick-cut) bacon ? It crisps up faster and layers better in the sandwich without overpowering the egg and cheese. If you prefer thick-cut, just increase the cook time and make sure it’s fully rendered.
Don’t skip the aioli ? This is the sauce that pulls everything together. It’s creamy, sweet, and spicy. The aioli makes the jalapeño aioli breakfast sandwich feel elevated. You can make it days ahead—it actually gets better the longer it sits.
Make it work for your week ? Jalapeño aioli breakfast sandwiches are ideal for meal prep. You can prep all the components ahead of time and store them separately to assemble fresh, or build and wrap the sandwiches fully and reheat when ready. For the best texture, reheat in foil in the oven or toaster oven to keep the bread crispy when preparing your sourdough sheet pan breakfast sandwiches.
Ingredient Swaps: No sourdough? ? Swap in English muffins, GF sandwich bread, or bagels. Need it dairy-free? ? Use a plant-based cheese and a vegan mayo (Sir Kensington’s or Primal Kitchen). No hot honey? ? Mix regular honey with a splash of hot sauce or a pinch of chili flakes. Don’t eat pork? ? Use turkey bacon or prosciutto. Alternatively, skip the meat and double up on egg and cheese. No mayo on hand? ? Plain Greek yogurt makes a great base for the aioli too.
Storage Tips: Store in the fridge ? Wrap each assembled jalapeño aioli breakfast sandwich in foil and refrigerate for up to 4 days. They reheat best in a toaster oven or skillet to bring back that crispy sourdough texture. Freeze for later ? Wrap tightly in parchment then foil, and place in a freezer-safe bag. Freeze for up to 2 months. Wrap sheet pan sourdough breakfast sandwiches and reheat straight from frozen by baking at 350°F for 15–20 minutes, or microwave for 90 seconds and finish in a skillet to crisp.
more breakfast recipes to try:
Sheet Pan Sourdough Breakfast Sandwiches
Ingredients
For the Egg Layer:
- 8 large eggs
- ½ cup milk any kind
- ½ cup cottage cheese
- ½ tsp garlic powder
- Salt & pepper
For the Sheet Pan Bacon:
- 8 slices bacon regular, not thick cut
Sandwich Assembly:
- 8 slices sourdough bread
- 6 slices sharp cheddar or pepper jack
- Softened butter or olive oil for toasting the bread
Hot Honey Jalapeño Aioli:
- ½ cup Greek yogurt
- 1 tbsp hot honey
- 1 small jalapeño finely minced
- 1 tsp lemon juice
- Pinch of salt + black pepper
- Optional: ½ clove garlic grated
Instructions
- Preheat your oven to 400°F and line a sheet pan with parchment paper or foil. Arrange 12 slices of bacon in a single layer. Bake for 12–18 minutes, depending on your preferred crispness. Once done, transfer the bacon to a paper towel-lined plate and set aside. Carefully pour off the grease from the pan.
- Reduce the oven temperature to 350°F. In a mixing bowl, whisk together the eggs, cottage cheese, milk, salt, pepper, and garlic powder. Lightly grease a 9×13 baking dish or rimmed sheet pan and pour in the egg mixture. Bake for 15–18 minutes or until the center is just set. Let cool slightly, then slice into 6 equal squares.
- In a small bowl, combine the Greek yogurt, hot honey, minced jalapeño, lemon juice, salt, and garlic (if using). Stir until smooth and creamy. Taste and adjust to your liking—add more hot honey for sweetness or jalapeño for extra heat. Refrigerate until ready to use.
- Increase the oven temperature to 425°F. Spread butter or olive oil on both sides of each slice of sourdough. Arrange on a baking sheet and toast in the oven for 5–7 minutes, flipping halfway, until golden and crisp. Set aside to cool slightly.
- For each sandwich, layer one slice of toasted sourdough with a spoonful of jalapeño aioli, one square of baked egg, one slice of cheddar, and two slices of crispy bacon. Add another swipe of aioli on the top slice of sourdough, then close the sandwich.
- Wrap each sandwich in foil and return to the oven at 375°F for 5–8 minutes to warm through and melt the cheese completely. This step makes everything gooey and melded together.
