Egg and Veggie Breakfast Sandwich

Egg and Veggie Breakfast Sandwich Healthy Recipe

12 Servings 35 min Cook

Macros/Serving: 250 Calories


12 Large Egg
1/2 Cup, whole Mushrooms
1/2 Cup, chopped Onions
5 Cup Spinach
1 Tbsp Olive Oil
12 Muffin English Muffins
12 Tbsp, shredded Cheddar Cheese


Preheat oven to 350 degrees F.

Scramble eggs in a bowl.

Dice veggies.

Lightly sauté mushrooms and onions in oil over medium heat until tender, 5-10 minutes.

, adding spinach during the last 3-4 minutes.

Butter a muffin tin, and add veggies.

Evenly distribute eggs on top of the veggies (filling about 3/4 full).

Bake for 20 minutes, checking center to make sure they're cooked through.

Split the english muffins in half, add shredded cheese, an egg cup, and lightly mash down to spread out the egg cup.

Let cool before wrapping up in tin foil to freeze.

Wrap each sandwich individually, then place all in a freezer safe ziploc bag

To reheat: place sandwiches (still wrapped in foil) in a 350 degree oven for 30 minutes, or microwave out of foil, in a paper towel, 1-2 minutes.