A healthy breakfast sandwich made of eggs, veggies, & optional turkey & cheese! Make these the day of or make them in advance & store in the freezer!
Although it might not be double chocolate chip cookies, or holiday chocolate fudge … or coffee cake … this healthy breakfast sandwich will most definitely blow your healthy, easy breakfast loving self outta the water!
#1 It’s healthy. Something to balance out all that sugar.
#2 It can be made in advance. Because there’s no busier time than the holidays!
#3 It’s a breakfast sandwich. Breakfast sandwiches are literally my favorite. Whole wheat english muffins, eggs, veggies, cheese, optional meat … what’s not to love?
If you’re a new reader to this little food blog we like to call SMTY, let me catch you up.
Currently, Trevor and I are in sunny Cancun, Mexico and lovin’ every minute of it! We’re gone for quite a few days, but I still needed to keep this blog up and running. 🙂
As you can imagine then, November and the beginning of December were h.e.c.t.i.c. as I was trying to recipe test, photograph, and write a bunch of new recipes for you!
This healthy breakfast sandwich could not have come at a more perfect time.
When things get busy, it’s so hard to stay healthy! Is that just me? I feel like the busier I get, the more I crave really indulgent, comfy, cozy, probably shouldn’t be eating this every night of the week type food.
With Mexico coming up, it was really important for Trevor and I to stay on track with a healthy meal plan!
Well. This healthy breakfast sandwich recipe made it SO easy.
I prepped these on a Sunday night and we enjoyed them all week long!
The best part?
You can …
1. Enjoy your healthy breakfast sandwich immediately
2. Make the eggs on Sunday, store them in the fridge, and make a breakfast sandwich the morning of
3. Make and assemble the breakfast sandwiches and store them in the freezer for up to a month!
This healthy breakfast sandwich has 2 (or optional 3 – 4) components.
Most importantly, the whole wheat english muffin – because bread will forever be my favorite thing in life. Use your favorite english muffin, but I stayed with the whole wheat variety to keep these extra healthy!
Then we have the eggs. So. Darn. Good. and Easy.
Simply saute a bunch of veggies in a touch of olive oil, whisk them into eggs, pour them into a baking pan, and bake ’em up! After the eggs are cooked, I used a glass to cut them into circles the size of the english muffin! It’s just too cute!
Then you’ve got your optional, but highly recommended components: the meat and cheese. If you’re a vegetarian, feel free to leave off the meat, but I’d definitely suggest splurging a little and adding the cheese for sure. 😉
A hearty, yet healthy breakfast sandwich that can be made in advanced, is full of fluffy, tender, veggie filled eggs, and english muffin, and optional meat and cheese?
Is there anything better than that?
What’s your favorite make ahead breakfast? Show me the yummy!
- 6 large eggs
- 4 large egg whites
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 cup chopped broccoli
- 1 (8 oz) package sliced mushrooms
- 2 cups Spinach roughly chopped
- 2 cloves garlic minced
- 1/4 teaspoon black pepper
- salt to taste
- 6 whole wheat english muffins
- 6 turkey slices optional
- 6 slices cheddar cheese optional (I used Sargento 45 calorie slices)
- Preheat oven to 375 degrees F and grease a 9x13 in baking pan with cooking spray.
- Whisk together eggs and egg whites in a large bowl. Set aside.
- Heat olive oil in a large non stick pan over medium heat.
- Add in onions and saute for about 5 minutes.
- Add in broccoli, mushrooms, and spinach cook for another 4 minutes, or until veggies are tender.
- Add in garlic and saute for another 30 seconds.
- Season with salt and pepper.
- Mix with eggs and pour into prepared baking pan.
- Bake in preheated oven for 20-30 minutes, or until the eggs have fully cooked through.
- Use a glass (or some sort of circle cutter) to cut eggs into a circle the size of your english muffins.
- Have leftover scrapes? Use them for another breakfast sandwich, eat them plain for breakfast, or mix them into something else for a meal!
- Toast english muffins to your liking.
- Place cheese on one side and turkey on another.
- Broil in the oven until cheese is melty and the turkey has warmed through.
- Top with cut out eggs and enjoy!
- Store cooked eggs in an airtight container in the fridge and assemble the morning of!
- Toast the english muffins.
- On the bottom half of the english muffin, top with egg circle, then cheese and turkey.
- Top with the top of the english muffin.
- Repeat with remaining english muffins/eggs/turkey/cheese.
- Wrap each sandwich individually in aluminum foil.
- Place sandwiches in a freezer bag.
- Freeze for up to one month!
- To reheat: Remove sandwich from foil. Place on a microwave safe plate that's been lined with a paper towel. Heat until egg has been warmed through and cheese is melty, about 60-90 seconds.