Spinach and Egg Meal Prep Breakfast Sandwich
A nutritious and convenient make-ahead breakfast sandwich featuring fluffy baked eggs, sautéed greens, herbs, and toasted English muffins—perfect for busy mornings.
Equipment
- 1 Baking dish 9x13 inch, greased
Ingredients
Main Ingredients
- 12 Eggs beaten nice and smooth
- 2 handfuls Baby spinach sautéed just tender
- 6 leaves Kale de-stemmed and sautéed
- 6 English muffins whole wheat or sprouted grain
- Avocado oil or olive oil to brush muffins
- Salt and pepper or your favorite seasonings such as oregano or fresh thyme
- ½ cup Shredded cheese optional, to sprinkle on top
Instructions
Instructions
- Preheat your oven to 350°F and grease a 9x13 inch baking dish.
- In a bowl, beat 12 eggs with salt, pepper, oregano or thyme if desired.
- Stir in sautéed spinach and kale. Add cheese if using.
- Pour egg mixture into prepared dish, spreading evenly.
- Bake for 25–30 minutes until top is golden and eggs are set.
- Let it cool slightly and cut into 6 equal squares.
- Toast English muffins until golden and brush with oil if desired.
- Assemble sandwiches by placing an egg square between toasted muffins.
- Serve immediately or wrap for meal prep and refrigerate or freeze.
Notes
Wrap sandwiches individually in parchment and foil for easy grab-and-go breakfasts all week long. Reheat in microwave or toaster oven.