Description
Delicious and nutritious breakfast sandwiches perfect for busy mornings, packed with eggs, spinach, and cheese in whole wheat muffins.
Ingredients
Scale
- 6–8 whole eggs
- 1 cup sharp cheddar cheese, shredded
- 2 cups fresh spinach
- 6–8 whole wheat English muffins
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk the whole eggs and season with salt and pepper in a large bowl.
- Pour the egg mixture into a greased muffin tin and add chopped spinach on top.
- Bake for about 15-20 minutes or until the eggs are set.
- Slice the English muffins in half and toast them while the eggs are baking.
- Remove the eggs from the oven and let them cool slightly.
- Assemble the sandwiches by placing a cooked egg patty and a slice of cheddar on the bottom half of each muffin, then top with the other half.
- Wrap each sandwich in foil or plastic wrap and store them in the freezer for up to a week.
- Reheat by unwrapping and microwaving for about 2 minutes until heated through.
Notes
Great for meal prep, these sandwiches can be customized with various ingredients to suit your taste. Store in the freezer for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 225mg