Spinach Egg Breakfast Sandwiches
A wholesome and protein-rich breakfast sandwich with fresh spinach, fluffy eggs, and cheddar cheese. Quick to make, freezer-friendly, and ideal for meal prep, this recipe delivers satisfying flavor and lasting energy for busy mornings.
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.
