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Healthy Make-Ahead Breakfast Sandwich with Spinach, Cherry Tomatoes, and Cheddar Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 48 reviews
  • Author: Bara
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Healthy Breakfast Sandwich is a delicious and nutritious make-ahead meal perfect for busy mornings. Featuring a flavorful combination of eggs, fresh spinach, sautéed onions, cherry tomatoes, and melted cheddar cheese, all sandwiched between toasted sourdough or whole wheat English muffins, it offers a wholesome start to your day with minimal prep time.

Ingredients

Vegetables and Cheese

  • 1/2 white onion – diced
  • 5 oz fresh spinach
  • 1 cup sliced cherry tomatoes
  • 1/4 cup shredded cheddar cheese
  • 6 cheddar cheese slices

Egg Mixture

  • 6 large eggs
  • 4 egg whites
  • 1/4 cup milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Bread and Cooking Essentials

  • 6 English muffins – sourdough or whole wheat
  • Cooking spray or 2 teaspoons olive oil

Instructions

  1. Cook the veggies: Heat a skillet over medium-low heat and spray it with cooking spray or add olive oil. Once hot, add the diced onions and cook for 2-3 minutes until translucent. Add the fresh spinach and toss it in the pan, cooking until wilted, about 2 minutes. Remove from heat and let cool.
  2. Prep the egg mixture: In a medium mixing bowl, whisk the eggs and egg whites together for about 30 seconds. Add milk, kosher salt, and black pepper, then whisk again until well combined.
  3. Combine ingredients: Add the shredded cheddar cheese, sliced cherry tomatoes, and the cooled sautéed spinach and onions mixture into the egg mixture. Gently fold everything together until evenly combined.
  4. Bake the eggs: Preheat the oven to 375°F (190°C). Spray a 9x13 inch baking pan or baking sheet thoroughly with cooking spray to prevent sticking. Pour the egg mixture evenly into the pan and bake for 25-30 minutes until the eggs are fully set and firm in the middle. Remove from oven and allow to cool for a few minutes.
  5. Toast the English muffins: While the eggs bake, slice the English muffins in half and arrange them on another baking sheet. Place them in the oven alongside the eggs and toast for 10 minutes total. After 7 minutes, add a cheddar cheese slice to the bottom halves of the muffins and return to oven for the final 3 minutes to melt the cheese. Remove from oven.
  6. Cut the baked eggs: Use a round glass, mason jar lid, or a cookie cutter to cut the baked eggs into rounds that fit the muffin halves. Alternatively, use a knife and spatula to carefully cut and lift the egg rounds from the pan.
  7. Assemble the sandwiches: Place the cut egg rounds onto the muffin halves without the melted cheese. Top with the cheese-melted muffin halves to complete each sandwich. Repeat until all six sandwiches are assembled and ready to serve.

Notes

  • You can prepare the egg mixture and sauté the vegetables the night before for an even quicker morning assembly.
  • Feel free to swap cheddar for your favorite cheese or add herbs like chives or parsley for extra flavor.
  • For a dairy-free version, substitute milk and cheese with plant-based alternatives.
  • The sandwiches can be wrapped and refrigerated for up to 3 days or frozen for longer storage.
  • Reheat sandwiches in the oven or toaster oven for best taste and texture.

Find it online: https://yumbara.com/healthy-make-ahead-breakfast-sandwich-with-spinach-cherry-tomatoes-and-cheddar-recipe/