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Healthy Breakfast Sandwich Recipe

Healthy Breakfast Sandwich Recipe
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★★★★★

5 from 21 reviews

This Healthy Breakfast Sandwich is a nutritious and delicious way to start your day, combining fluffy baked eggs loaded with fresh spinach, cherry tomatoes, and cheddar cheese, all nestled inside toasted English muffins with melted cheddar slices. It’s a wholesome, protein-packed meal perfect for busy mornings or a satisfying brunch.

Ingredients

Scale

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

Other

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

Instructions

  1. Cook the veggies: Heat a skillet over medium-low heat and spray with cooking spray or add olive oil. Add diced onions and cook for 2-3 minutes until translucent. Add spinach and cook for about 2 minutes until wilted. Remove from heat and let cool.
  2. Prep the egg mixture: In a medium bowl, whisk together the eggs and egg whites for 30 seconds. Add milk, kosher salt, and black pepper, then whisk again to combine thoroughly.
  3. Combine ingredients: Add shredded cheddar cheese, cherry tomatoes, and the cooled spinach and onion mixture to the egg mixture. Stir lightly to combine all ingredients evenly.
  4. Bake the eggs: Preheat oven to 375°F (190°C). Spray a 9×13 inch baking pan or baking sheet with cooking spray. Pour the egg mixture evenly into the pan. Bake for 25-30 minutes until eggs are set and firm in the center. Remove from oven and let cool for a few minutes.
  5. Toast the English muffins: While the eggs bake, slice English muffins in half and place on another baking sheet. Toast in the oven for 10 minutes alongside the eggs. After 7 minutes, top the muffin bottoms with cheddar cheese slices and return to oven for 3 more minutes to melt the cheese. Remove from oven.
  6. Cut egg rounds: Use a round glass, mason jar lid, or cookie cutter to cut the baked eggs into rounds that fit the English muffins. Alternatively, use a knife and spatula to cut and lift the eggs.
  7. Assemble sandwiches: Place the egg rounds onto the muffin halves without cheese, then top with the cheddar-melted muffin halves. Repeat for all sandwiches and serve warm.

Notes

  • Use sourdough or whole wheat English muffins for added fiber and flavor.
  • Spinach can be substituted with kale or other leafy greens as preferred.
  • For a lower-fat option, omit cheddar cheese or use a reduced-fat cheese.
  • Eggs can be prepared a day ahead and stored in the refrigerator for quick assembly in the morning.
  • Add hot sauce or avocado slices for extra flavor and nutrition.

Nutrition

Keywords: healthy breakfast sandwich, baked eggs, spinach breakfast, English muffin sandwich, protein breakfast

Find it online: https://platedbyemma.com/healthy-breakfast-sandwich-recipe/