Make Ahead Spinach Egg And Cheese Breakfast Sandwich Recipe

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This Make Ahead Spinach Egg And Cheese Breakfast Sandwich recipe is perfect for making tasty breakfasts to eat on the go or feeding a crowd.

Make Ahead Spinach Egg And Cheese Breakfast Sandwich

Eggs are awesome. One of the reasons eggs are so popular is surely because they can be made in so many ways. These Make Ahead Spinach Egg And Cheese Breakfast Sandwiches are a tasty and inexpensive way to feed a crows, and an easy way to make a week’s worth of breakfast sandwiches in advance. One of the most appealing things about this recipe is how much time and energy it can save you, when compared to making 6 egg sandwiches one at a time. While the eggs are baking you can prepare the english muffins and anything else you’re serving on or with these breakfast sandwiches. Here’s how to make them.

Prep Time: 5 min

Cook Time: 45 min

Total Time: 50 min

Serves: 6-8

Equipment Needed

• 9×13 baking dish
• measuring cups
• measuring spoons
• whisk

Ingredients

• 12 eggs beaten
• ½ tsp sea salt
• ¼ tsp pepper
• 1 medium red bell pepper (about 1 cup), diced
• 1 cup onion finely chopped
• 2 cups fresh baby spinach
• 1 tsp minced garlic
• 1/2 tsp spanish paprika
• 1/2 tsp smoked paprika
• 1 cup shredded cheddar cheese
• fresh baby spinach as garnish
• whole grain english muffins

Instructions

Preheat the oven to 350 degrees F.

Grease a 9×13” baking dish and set aside.

Place the eggs into a medium sized mixing bowl and whisk together.

Add the sea salt and pepper to the bowl and whisk to combine.

Pour the egg mixture into the prepared baking dish.

Add the peppers to the dish and lightly swirl through with a knife to combine.

Add the onions to the dish and lightly swirl through with a knife to combine.

Add the spinach and cheese to the dish and lightly swirl through with a knife to combine.

Lightly stir the mixture together to be sure it’s thoroughly combined, making sure it is spread evenly across the dish.

Bake in preheated oven for 25-30 minutes, or until the top is set and slightly browned.

Remove the dish from the oven.

Set the dish onto a rack to cool for 5 minutes.

Cut into squares and place in a toasted english muffin.

Serve immediately or let cool and freeze.

Enjoy!

Common Questions

Do I have to use English muffins for this recipe?

No! You can put these sandwiches on bread, bagels or toast.

Can I make open faced breakfast sandwiches?

Yes! This basically doubles the recipe, making 12 servings.

Can I freeze these breakfast sandwiches?

Yes, most certainly! If you’re going to freeze, let the sandwiches cool off. Once they have cooled, wrap each sandwich individually in a freezer safe baggie.

How do I reheat this breakfast sandwich if it was frozen?

Remove the breakfast sandwich from the freezer safe baggie and wrap in a paper towel. Microwave for between 1 to 1.5 minutes, flipping over half way.

Yield: 6 servings

Make Ahead Spinach Egg And Cheese Breakfast Sandwiches

Print

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

• 12 eggs beaten
• ½ tsp sea salt
• ¼ tsp pepper
• 1 medium red bell pepper (about 1 cup), diced
• 1 cup onion finely chopped
• 2 cups fresh baby spinach
• 1 tsp minced garlic
• 1/2 tsp spanish paprika
• 1/2 tsp smoked paprika
• 1 cup shredded cheddar cheese
• fresh baby spinach as garnish
• whole grain english muffins

Instructions

Preheat the oven to 350 degrees F.

Grease a 9x13” baking dish and set aside.

Place the eggs into a medium sized mixing bowl and whisk together.

Add the sea salt and pepper to the bowl and whisk to combine.

Pour the egg mixture into the prepared baking dish.

Add the peppers to the dish and lightly swirl through with a knife to combine.

Add the onions to the dish and lightly swirl through with a knife to combine.

Add the spinach and cheese to the dish and lightly swirl through with a knife to combine.

Lightly stir the mixture together to be sure it's thoroughly combined, making sure it is spread evenly across the dish.

Bake in preheated oven for 25-30 minutes, or until the top is set and slightly browned.

Remove the dish from the oven.

Set the dish onto a rack to cool for 5 minutes.

Cut into squares and place in a toasted english muffin.

Serve immediately or let cool and freeze.

Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 269Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 391mgSodium: 513mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 19g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. Your serving size and ingredients may differ.

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