Spinach and Egg Meal Prep Breakfast Sandwich Recipe
This Spinach and Egg Meal Prep Breakfast Sandwich is a healthy and flavorful option designed for busy mornings. It features fluffy baked eggs combined with sautéed baby spinach and kale, seasoned with herbs, optionally topped with shredded cheese, and served on toasted whole wheat or sprouted grain English muffins. Perfect for preparing ahead and quickly enjoying a nutritious breakfast throughout the week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 12 Eggs, beaten until smooth
- 2 handfuls Baby spinach, sautéed just tender
- 6 leaves Kale, de-stemmed and sautéed
- 6 English muffins, whole wheat or sprouted grain
- Avocado oil or olive oil, to brush muffins
- Salt and pepper, to taste
- Your favorite seasonings such as oregano or fresh thyme (optional)
- ½ cup Shredded cheese (optional), to sprinkle on top
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with a light coating of oil or non-stick spray to prevent sticking.
- Beat Eggs and Season: In a large bowl, beat 12 eggs until smooth. Add salt, pepper, and your choice of seasonings like oregano or fresh thyme, then whisk to combine evenly.
- Add Sautéed Greens and Cheese: Stir in the sautéed baby spinach and kale into the egg mixture. If using shredded cheese, add it now and mix gently to incorporate.
- Pour and Bake: Pour the egg and greens mixture evenly into the prepared baking dish, spreading it out so it forms a uniform layer.
- Bake the Eggs: Bake in the preheated oven for 25 to 30 minutes, or until the top is golden and the eggs are fully set and firm to the touch.
- Cool and Cut: Allow the baked egg mixture to cool slightly for easier handling. Then cut it into 6 equal squares to fit the English muffins.
- Toast Muffins and Prepare: Toast the English muffins until they are golden brown. Lightly brush the toasted muffins with avocado or olive oil if desired to add flavor and moisture.
- Assemble Sandwiches: Place one egg square between the halves of each toasted English muffin to create sandwiches.
- Serve or Store: Serve these sandwiches immediately for a warm breakfast, or wrap them individually for meal prep. They can be refrigerated or frozen for convenient grab-and-go meals throughout the week.
Notes
- To sauté spinach and kale, heat a small amount of oil in a pan and cook the greens until just tender, about 2-3 minutes.
- You can customize the seasoning with herbs like oregano or thyme based on personal preference.
- Shredded cheese is optional but adds extra flavor and richness to the egg mixture.
- These sandwiches can be refrigerated for up to 5 days or frozen for up to 3 months. Reheat thoroughly before serving.
- Use whole wheat or sprouted grain English muffins for added fiber and nutrients.
