Description
Start your mornings off right with this Healthy Breakfast Sandwich packed with eggs, fresh spinach, and savory vegetables! Perfect for busy mornings, this easy-to-make recipe is vegetarian and can easily be made dairy-free or gluten-free. Best of all, it’s a make-ahead breakfast that you can store in the fridge or freezer, making it quick and convenient to reheat when you need it most. A hearty, nutritious option to fuel your day!
Ingredients
For the Veggie Mixture:
Cooking spray or 2 teaspoons olive oil
½ white onion, diced
5 oz fresh spinach
For the Egg Mixture:
6 large eggs
4 egg whites
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup milk
¼ cup shredded cheddar cheese
1 cup sliced cherry tomatoes
For the Sandwich Assembly:
6 English muffins (sourdough or whole wheat)
6 cheddar cheese slices
Instructions
- Cook the Veggies:
Heat a skillet over medium-low heat and spray with cooking spray or add olive oil. Add the diced onion and cook for 2-3 minutes until translucent. Add the spinach and toss to cook until wilted, about 2 minutes. Remove from heat and let cool. - Prep the Egg Mixture:
In a medium-size mixing bowl, crack the eggs and egg whites, then whisk for about 30 seconds. Add in the milk, salt, and pepper, and whisk again until smooth. Stir in the shredded cheddar cheese and sliced cherry tomatoes, then fold in the cooked and cooled spinach mixture. - Bake the Eggs:
Preheat your oven to 375°F (190°C). Spray a 9×13 baking pan or baking sheet with cooking spray. Pour the egg mixture evenly into the pan. Bake for 25-30 minutes, or until the eggs are set and firm in the middle. Remove from the oven and let cool for a few minutes. - Build the Breakfast Sandwiches:
While the eggs are baking, slice and toast the English muffins. Place the muffin halves on a baking sheet and toast them in the oven for 10 minutes. After 7 minutes, place a slice of cheddar cheese on the bottom halves of the muffins and return them to the oven for 3 more minutes to melt the cheese. - Assemble the Sandwiches:
Once the eggs are done baking, use a round glass, mason jar top, or cookie cutter to cut the eggs to fit the muffins. Carefully lift the egg pieces from the pan with a spatula. Place the cut eggs onto the muffin halves without cheese, then top with the other muffin half with melted cheese. Continue assembling the sandwiches until all are complete.
Notes
- Dairy-free: Skip the cheese or use a dairy-free alternative to make this sandwich dairy-free.
- Gluten-free: Use gluten-free English muffins to make the recipe gluten-free.
- Vegetables: Feel free to swap in other vegetables like bell peppers, zucchini, or mushrooms. Just be sure to cook and cool them before mixing with the eggs.
- Add protein: You can add cooked sausage or bacon for extra protein if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
