This Healthy Breakfast Sandwich is a perfect way to kickstart your day with eggs and veggies. Hearty and satisfying, it’s great for meal prep—make them ahead, freeze them, or grab one on the go!
INGREDIENTS
- Cooking spray or 2 teaspoons olive oil
- ½ white onion, diced
- 5 oz fresh spinach
- 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
- 6 English muffins (sourdough or whole wheat)
- 6 slices cheddar cheese
INSTRUCTIONS
Cook the Veggies:
- Heat a skillet over medium-low heat and lightly coat with cooking spray or olive oil.
- Once hot, add the diced onions and sauté for 2-3 minutes until translucent.
- Add the spinach and stir until wilted, about 2 minutes. Remove from heat and let cool.
Prepare the Egg Mixture:
- In a medium bowl, whisk together the eggs and egg whites for about 30 seconds.
- Add the milk, salt, and pepper, then whisk until combined.
- Stir in the shredded cheddar cheese, cherry tomatoes, and the cooled spinach mixture.
Bake the Eggs:
- Preheat the oven to 375°F and generously spray a 9×13-inch baking pan or sheet with cooking spray to prevent sticking.
- Pour the egg mixture evenly into the prepared pan.
- Bake for 25-30 minutes until the eggs are set in the center.
- Remove from the oven and let cool for a few minutes.
ASSEMBLE THE BREAKFAST SANDWICHES
- While the eggs are baking, slice and toast the English muffins. Arrange them on a separate baking sheet and toast in the oven for 10 minutes.
- After 7 minutes, place cheddar cheese slices on the bottom halves of the muffins and return to the oven for the final 3 minutes to melt the cheese. Remove from oven.
- Use a round cookie cutter, a mason jar lid, or a knife to cut the eggs into rounds that fit the muffins.
- Place each egg round on the plain half of a muffin, then top with the cheesy half.
- Repeat until all sandwiches are assembled.
Enjoy fresh, or make ahead for a quick and easy breakfast on the go!
