These Spinach Egg Breakfast Sandwiches are a delicious, nutrient-packed start to your day, blending fresh spinach, protein-rich eggs, and wholesome whole grain muffins.
High in plant-based fiber, protein, and healthy fats, they deliver lasting energy while keeping saturated fat low.
Quick to prepare and freezer-friendly, they’re perfect for busy mornings, making meal prep effortless without sacrificing flavor or nutrition.

Spinach Egg Breakfast Sandwiches
Equipment
- 1-Large skillet
- 1 Medium mixing bowl
- 1 eighth-sheet pan
- Parchment paper or foil
- spatula
- Whisk
Ingredients
- 1 tsp extra virgin olive oil
- 5 oz fresh spinach
- 6 large eggs
- ½ cup milk
- ½ tsp onion powder
- ½ tsp coarse salt
- ¼ tsp ground black pepper
- 6 English muffins plain, whole grain, or homemade sourdough
- 6 oz cheddar cheese
Instructions
- Prepare the Spinach: Heat 1 teaspoon of extra virgin olive oil in a large skillet over medium heat until shimmering. Add 5 ounces of fresh spinach and sauté gently, stirring occasionally, until the leaves wilt and release their moisture, about 2–3 minutes. You may also use a splash of water instead of oil for a lighter version. Transfer the spinach to a bowl or colander to cool slightly. Draining excess moisture is important to keep the egg patties firm and maintain their texture.
- Whisk the Egg Mixture: In a medium mixing bowl, crack 6 large eggs and pour in ½ cup of milk. Add ½ teaspoon of onion powder, ½ teaspoon of coarse salt, and ¼ teaspoon of ground black pepper. Whisk until the mixture is smooth and slightly frothy to help the patties stay fluffy. Fold in the cooled spinach evenly, ensuring the leaves are well distributed. If there is extra moisture from the spinach, press lightly with a spatula or paper towel before adding to the egg mixture.
- Prepare the Baking Pan: Preheat the oven to 350°F (175°C). Generously coat an eighth-sheet pan with oil or non-stick spray to prevent sticking. Pour the egg and spinach mixture evenly into the pan, spreading it into a uniform layer for consistent cooking. A level mixture will ensure the egg patties bake evenly and retain the right texture.
- Bake the Egg Patties: Place the sheet pan in the oven and bake for about 20 minutes, or until the eggs are fully set. To check, insert a toothpick or knife in the center — it should come out clean. Baking at this temperature allows the eggs to cook gently and prevents them from becoming rubbery.
- Cool and Cut the Egg Patties: Remove the egg mixture from the oven and allow it to cool for 5–10 minutes. This step helps the patties firm up, making them easier to cut without crumbling. Cut the baked egg slab into 6 equal squares or circles that match the size of your English muffins.
- Toast the English Muffins: Split 6 English muffins in half and toast until golden brown and crisp. Toasting not only improves flavor but also adds a pleasant texture and prevents the muffins from becoming soggy after assembly. Use a toaster or broil in the oven for a few minutes.
- Assemble the Sandwiches: Cut 6 large pieces of parchment paper or foil, enough to wrap each sandwich. Place the base half of each toasted English muffin on a piece of parchment. Layer one egg patty on top, followed by 1 ounce of cheddar cheese. Place the muffin top over the cheese, then wrap the sandwich securely in parchment or foil to lock in freshness.
- Store or Serve: Serve sandwiches warm for immediate enjoyment. For storage, place wrapped sandwiches in an airtight container or freezer-safe bag. Refrigerate and consume within 2 days for peak freshness. For longer storage, freeze up to 3 months. Keeping the sandwiches wrapped preserves flavor and texture.
- Reheat Frozen Sandwiches: Unwrap one frozen sandwich while keeping it wrapped in parchment or foil. Place in a preheated oven at 350°F for 20–25 minutes or until heated through. For a crispier muffin, open the sandwich and broil for about 3 minutes until cheese is bubbly and muffin edges are lightly toasted.
- Reheat Refrigerated Sandwiches: Follow the same reheating instructions but reduce the oven time to about 15 minutes or until warmed through. This preserves the texture while ensuring the egg and cheese are heated evenly.
- Optional Toppings and Serving Ideas: These sandwiches are flavorful on their own but can be customized to taste. Add a drizzle of sriracha for heat, creamy avocado slices for richness, smoked salmon for a savory layer, or crispy bacon for crunch and flavor variety. These extras transform a simple breakfast into a gourmet meal.
Notes
- Use fresh, tender spinach for the best flavor and texture. Baby spinach works beautifully for a softer, milder taste.
- Sauté the spinach lightly to remove excess moisture, which keeps the egg patties firm and prevents them from becoming watery.
- Choose whole grain or sourdough English muffins for extra fiber and a richer flavor profile.
- Slice the egg patties evenly to ensure balanced sandwiches.
- This recipe is highly adaptable — you can add herbs, spices, or other vegetables to suit your taste.
Chef’s Secrets For Perfect Sandwiches
One of the keys to making these breakfast sandwiches stand out is controlling moisture in the spinach and eggs.
Overly wet spinach will dilute the egg mixture and affect texture, so ensure you drain the spinach well after sautéing.
Baking the egg mixture in a single layer on a sheet pan allows for uniform cooking, resulting in egg patties that are tender and evenly set.
Toasting the muffins not only enhances flavor but also adds a satisfying crunch that contrasts beautifully with the soft egg and melty cheese.
Wrapping sandwiches in parchment or foil before storing preserves flavor and keeps them fresh longer.
For a gourmet touch, add fresh herbs such as chives, parsley, or dill to the egg mixture before baking.
Serving Suggestions For Everyday Meals
These spinach egg sandwiches are incredibly versatile.
Serve them hot for a nourishing breakfast or enjoy them cold for a grab-and-go snack.
Pair with a side of fresh fruit or a crisp green salad for a balanced meal.
For added texture and flavor, try spreading a thin layer of avocado or a dollop of Greek yogurt on the muffin before adding the egg patty.
They are also perfect for meal prep — store individually wrapped sandwiches in the fridge or freezer, then reheat for a quick, satisfying breakfast any day of the week.
Storage Tips For Freshness
These sandwiches store well both refrigerated and frozen, making them ideal for busy lifestyles.
For short-term storage, wrap each sandwich tightly in parchment or foil and keep in an airtight container in the refrigerator for up to 2 days.
For longer storage, freeze individually wrapped sandwiches in a freezer-safe bag or container for up to 3 months.
When reheating, keep the parchment or foil wrapped around the sandwich to preserve moisture and prevent the muffin from becoming dry.
Using a moderate oven temperature ensures even warming without overcooking the eggs or cheese.
Frequently Asked Questions
1. Can I make this recipe dairy-free?
Yes. Replace cheddar cheese with a dairy-free cheese alternative and use plant-based milk instead of cow’s milk. The recipe will still yield moist, flavorful sandwiches with the same great texture.
2. Can I add other vegetables to the egg mixture?
Absolutely. Bell peppers, mushrooms, or onions work wonderfully when finely chopped and lightly sautéed before mixing into the eggs.
Keep in mind that adding high-moisture vegetables requires thorough draining to maintain the correct texture.
3. How can I make these sandwiches gluten-free?
Substitute gluten-free English muffins or use a gluten-free bread option. Ensure your cheese and seasonings are also gluten-free for a completely safe version.
4. What is the best way to reheat frozen sandwiches?
Remove the sandwich from its packaging and keep it wrapped in foil or parchment.
Reheat in a preheated oven at 350°F (175°C) for 20–25 minutes until the center is warm. For a crispier muffin, open the sandwich and broil for 2–3 minutes.
5. Can I prepare these egg patties ahead of time without assembling the sandwiches?
Yes. You can bake the egg patties ahead of time, store them separately in an airtight container in the fridge for up to 3 days, and assemble sandwiches when ready to serve.
This is a great way to speed up breakfast preparation during the week.