Description
These sandwiches are the ultimate grab-and-go breakfast—hearty, wholesome, and packed with flavor. The first time I made a batch for the week, mornings got so much easier (and tastier!). They’re freezer-friendly, customizable, and guaranteed to satisfy.
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 cheddar cheese slices
Instructions
Preheat Oven: Set to 350°F (175°C). Grease or line a 9×13 baking dish.
Sauté Veggies: In a skillet, cook onion in olive oil until soft. Add spinach and cook until wilted.
Mix Eggs: In a bowl, whisk eggs, egg whites, salt, pepper, milk, shredded cheese, and tomatoes. Stir in cooked veggies.
Bake: Pour into baking dish and bake for 20–25 minutes until set. Cool and cut into 6 squares.
Assemble Sandwiches: Toast English muffins. Layer each with an egg square and a slice of cheddar.
Store: Wrap in foil or parchment and refrigerate or freeze.
To reheat: Microwave for 60–90 seconds or bake at 350°F for 10–15 minutes.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: breakfast
Nutrition
- Calories: ~320
- Fat: 13g
- Carbohydrates: 28g
- Protein: 20g