Healthy Breakfast Sandwich
A quick and tasty breakfast sandwich packed with nutrients, perfect for busy mornings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Cooking spray or 2 teaspoons olive oil
- 1/2 white onion – diced
- 5 oz fresh spinach
- 6 large eggs
- 4 egg whites
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup milk
- 1/4 cup shredded cheddar cheese
- 1 cup sliced cherry tomatoes
- 6 English muffins – sourdough or whole wheat
- 6 cheddar cheese slices
Instructions
- Cook the veggies: In a large skillet, heat cooking spray or olive oil over medium heat. Add the diced onion and cook until soft. Then, add the fresh spinach and cook until wilted. Set the veggies aside.
- Prep the egg mixture: In a large bowl, whisk together the eggs, egg whites, kosher salt, black pepper, and milk. Mix in the shredded cheddar cheese and the cooked veggies.
- Bake the eggs: Preheat the oven to 350°F (175°C). Pour the egg mixture into a greased baking dish and bake for about 20-25 minutes, or until the eggs are set. Once done, let them cool slightly before cutting them into squares.
- Build the breakfast sandwiches: Slice open the English muffins and place a square of the baked egg mixture on the bottom half. Top with sliced cherry tomatoes and a cheddar cheese slice. Put the other half of the muffin on top.
Notes
You can serve the sandwiches warm or at room temperature. Pair with fresh fruit or yogurt.