Description
A healthy and make-ahead breakfast sandwich featuring baked eggs with spinach, tomatoes, and cheddar cheese served on toasted English muffins.
Ingredients
Scale
- 1/2 white onion, diced
- 5 oz fresh spinach
- 1 cup sliced cherry tomatoes
- 1/4 cup shredded cheddar cheese
- 6 cheddar cheese slices
- 6 large eggs
- 4 egg whites
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup milk
- 6 English muffins, sourdough or whole wheat
- Cooking spray or 2 teaspoons olive oil
Instructions
- Heat a skillet over medium-low heat and spray with cooking spray or add olive oil. Add diced onions and cook for 2-3 minutes until translucent. Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool.
- In a medium bowl, whisk together eggs and egg whites for 30 seconds. Add milk, kosher salt, and black pepper; whisk to combine. Fold in shredded cheddar cheese, cherry tomatoes, and the cooled spinach and onion mixture.
- Preheat oven to 375°F. Spray a 9×13-inch baking pan or baking sheet generously with cooking spray. Pour the egg mixture evenly into the pan and bake for 25-30 minutes until eggs are set and firm. Remove and let cool a few minutes.
- While the eggs bake, slice English muffins and place on another baking sheet. Toast in the oven for 10 minutes. After 7 minutes, top the bottom halves with cheddar cheese slices and bake for the last 3 minutes until cheese melts. Remove from oven.
- Use a round glass, mason jar top, or cookie cutter to cut baked egg mixture into rounds matching muffin size. Place egg rounds on the muffin halves without cheese, then top with the cheese-melted halves. Repeat to build all 6 sandwiches.
Notes
- Store sandwiches in the refrigerator for up to 4 days.
- Reheat in the microwave for 1-2 minutes before serving.
- Feel free to customize with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 290
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 250 mg
Keywords: Healthy Breakfast Sandwich, Make-Ahead Breakfast