Description
These breakfast sandwiches came from a busy morning mission: something healthy, delicious, and grab-and-go. With fluffy eggs, melty cheese, fresh veggies, and whole grain muffins, they’ve become a freezer-friendly staple. Perfect for fueling your day—just heat and eat!
Ingredients
Cooking spray or 2 tsp olive oil
½ white onion, diced
5 oz fresh spinach
6 large eggs
4 egg whites
½ tsp kosher salt
¼ tsp 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
Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.
In a skillet, sauté onion in oil until soft. Add spinach and cook until wilted.
In a bowl, whisk eggs, egg whites, milk, salt, and pepper. Stir in shredded cheese, tomatoes, and cooked veggies.
Pour egg mixture into baking dish. Bake for 18–22 minutes until set. Cool slightly and cut into 6 squares.
Toast muffins. Place one egg square on each bottom half, top with cheddar slice, and close sandwich.
Wrap individually and store in fridge (4 days) or freezer (1–2 months). Reheat in microwave or oven.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
Nutrition
- Calories: 320
- Sugar: 4g
- Fat: 16g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 22g