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Healthy Breakfast Sandwich

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A nutritious and delicious breakfast sandwich packed with fresh veggies and eggs, perfect for a make-ahead meal.

Ingredients

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  • Cooking spray or 2 teaspoons olive oil
  • 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
  • 1 cup sliced cherry tomatoes
  • 6 English muffins – sourdough or whole wheat
  • 6 cheddar cheese slices

Instructions

  1. Sauté the Veggies: In a large skillet, heat the cooking spray or olive oil over medium heat. Add the diced onions and cook until they are translucent, about 5 minutes. Toss in the fresh spinach and sauté until wilted, which takes about another 2-3 minutes. Once cooked, transfer the veggies into a bowl and set aside.
  2. Prep the Egg Mixture: In a separate mixing bowl, combine the large eggs, egg whites, milk, kosher salt, and ground black pepper. Whisk together until well blended.
  3. Bake the Eggs: Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper and pour the egg mixture into the dish evenly. Bake for about 20 minutes or until the eggs are set and a knife inserted comes out clean. Sprinkle the shredded cheddar cheese over the top during the last 5 minutes for a melty finish!
  4. Build the Breakfast Sandwiches: Let the baked eggs cool slightly, and then slice them into 6 equal portions. Toast the English muffins for an added crunch. To assemble, place one egg portion on the bottom of each muffin half, add a slice of cheddar cheese, a scoop of the sautéed veggies, and top it off with sliced cherry tomatoes. Cover with the other half of the muffin.

Notes

Wrap individually in foil or store in an airtight container for freshness. They can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: https://cookingwithmayaa.com/healthy-make-ahead-breakfast-sandwich/

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