The aroma of sautéed onions and fresh spinach fills the kitchen, making it feel like home. This Healthy Breakfast Sandwich is a nutritious and delicious way to kick start your day, taking just about 30 minutes to prepare. The best part? It’s a make-ahead recipe, perfect for busy mornings.
This recipe is ideal for anyone seeking a quick breakfast option that won’t sacrifice health for convenience. Whether you’re meal prepping for the week or looking for an easy breakfast to whip up for guests, these sandwiches store well in the refrigerator.
Why You’ll Love This Recipe
- Enjoy the delightful combination of fresh vegetables and eggs.
- Experience fluffy eggs baked to perfection, packed with flavor.
- Savor the melty cheddar cheese that brings everything together.
- Delight in the convenience of a make-ahead meal that saves time.
What You’ll Need
Get ready to gather your ingredients to create this flavorful breakfast.
For the Eggs
- 1/2 white onion, diced
- 5 oz fresh spinach
- 6 large eggs
- 4 egg whites
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup milk
- 1/4 cup shredded cheddar cheese
For Serving
- 6 English muffins, sourdough or whole wheat
- 6 cheddar cheese slices
Use non-dairy milk for a vegan option.
Substitutions & Swaps
- Use green onions instead of white onion.
- Swap fresh spinach for kale.
- Replace cheddar cheese with your favorite variety.
- Omit cheese or use vegan cheese for dairy-free.
How to Make It
Start your morning off right with this simple breakfast sandwich recipe.
Sauté the Veggies
Heat cooking spray or olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the fresh spinach and cook until wilted, 2-3 minutes.
Prep the Egg Mixture
In a large bowl, whisk together the eggs, egg whites, salt, pepper, and milk until fully combined. Then, fold in the cheddar cheese and the sautéed veggie mixture.
Bake the Eggs
Pour the egg mixture into a greased baking dish. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the eggs are set. Allow to cool slightly before slicing into squares.
Build the Breakfast Sandwiches
Toast the English muffins and layer each with a slice of cheddar cheese, a square of the egg mixture, and the sliced cherry tomatoes. Top with the other half of the muffin and serve.
How to Store It
Fridge: 4-5 days in an airtight container.
Freezer: Yes, for easy reheating later.
Reheat: Microwave for 30-60 seconds or until hot.
Tips for Best Results
- Use fresh spinach for the best texture and flavor.
- Let the baked egg cool before slicing for cleaner cuts.
- Ensure the English muffins are toasted to prevent sogginess.
- Personalize by adding your favorite herbs or hot sauce.
Serving Suggestions
- Pair with fresh fruit for a complete breakfast.
- Serve alongside a cup of coffee or tea for a relaxing morning routine.
- Enjoy as a quick lunch on the go.
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