Description
Transform your mornings with this Healthy Breakfast Sandwich, a delicious and nutritious make-ahead recipe that is perfect for busy days or leisurely brunches. Packed with protein from eggs and fresh vegetables, this sandwich is not only vegetarian-friendly but also customizable to suit gluten-free or dairy-free diets. In just 35 minutes, you can prepare a batch of these satisfying sandwiches that can be stored in the fridge or freezer for a quick meal anytime. Enjoy a hearty breakfast without the hassle!
Ingredients
Scale
- Cooking spray or olive oil
- 1/2 white onion, diced
- 5 oz fresh spinach
- 6 large eggs
- 4 egg whites
- 1/4 cup milk
- 1/4 cup shredded cheddar cheese
- 6 English muffins (sourdough or whole wheat)
- 1 cup sliced cherry tomatoes
Instructions
- Heat a non-stick skillet over medium heat and coat with cooking spray or olive oil.
- Sauté the diced onion for about 3 minutes until translucent, then add spinach and cook until wilted (about 2 minutes).
- In a mixing bowl, whisk together eggs, egg whites, salt, pepper, and milk.
- Pour the egg mixture into the skillet over the vegetables and stir gently; cook until set (5–7 minutes). Sprinkle cheese on top before removing from heat.
- Cut English muffins in half, place a scoop of the egg mixture on each muffin half, and top with sliced cherry tomatoes.
- Serve immediately or cool before storing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 300mg