Description
Healthy Breakfast Sandwich is a make-ahead, veggie-packed egg sandwich with spinach, tomatoes, onions, and cheddar cheese on toasted English muffins. It’s customizable, balanced, and perfect for busy mornings.
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 cheddar cheese slices
Instructions
- Cook the veggies: Heat skillet over medium-low, add cooking spray or oil, sauté onions for 2-3 minutes until translucent, add spinach and cook until wilted, about 2 minutes. Remove and cool.
- Prep egg mixture: Whisk eggs and egg whites for 30 seconds, add milk, salt, pepper, then stir in cheddar, cherry tomatoes, and cooked veggies.
- Bake eggs: Preheat oven to 375°F (190°C), spray 9×13 pan, pour egg mixture evenly, bake 25-30 minutes until set. Cool a few minutes.
- Build sandwiches: Toast English muffins on baking sheet for 10 minutes. After 7 minutes, top bottom halves with cheddar slices, return for 3 minutes to melt cheese. Remove.
- Cut and assemble: Use round cutter to cut baked eggs to muffin size, place egg rounds on muffin halves without cheese, top with cheese-topped halves. Repeat for all sandwiches.
Notes
Use dairy-free cheese or omit for dairy-free option.
Use gluten-free muffins or bread for gluten-free version.
Add cooked broccoli, bell peppers, or zucchini as extra veggies (cooked and cooled).
