Healthy Breakfast Sandwich Recipe (Freezer Friendly!)
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: BREAKFAST, eggs
Cuisine: American, healthy, meal prep
Servings: 6 servings
Calories: 288kcal
- 6 large eggs
- 1 teaspoon olive oil
- 1/2 onion chopped
- 2 cloves garlic chopped
- 2 bell peppers chopped
- 1/2 pound fresh baby spinach chopped
- Salt and pepper to taste
- 6 English Muffins I like using sprouted grain muffins
- 6 slices cheddarcheese or any cheese you like
Preheat the oven to 350F. Spray an 911 casserole dish with cooking spray or coat with butter or coconut oil.
Heat olive oil in a large non-stick saut pan, add onion along with pinch of salt. Saut until onions are translucent. Add in peppers and garlic and cook for another two minutes.
Add in chopped spinach with a bit more salt and pepper, stir and cook until spinach has wilted down. Shut off heat and let veggies cool a bit.
In a large bowl, whisk together the eggs and then slowly stir the cooled veggie mixture into the eggs.
Pour the egg and vegetable mixture into baking dish and bake for about 30 minutes, or until the center is set and the outer edges are slightly browned. Allow the eggs to cool, then slice into six pieces.
Build the sandwiches by adding one piece of the baked eggs and one slice of cheese to each English muffin. Wrap each sandwich in plastic wrap and place into the freezer for up to 3 months.
Serving: 1sandwich | Calories: 288kcal | Carbohydrates: 31g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 181mg | Sodium: 440mg | Potassium: 250mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1650IU | Vitamin C: 52mg | Calcium: 181mg | Iron: 2mg