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Healthy Breakfast Sandwich

Enjoy a quick and nutritious breakfast with this Healthy Breakfast Sandwich filled with veggies, eggs, and cheese, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 sandwiches
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the egg mixture
  • 6 large eggs
  • 4 large egg whites
  • 1/4 cup milk Can be replaced with almond milk or oat milk for dairy-free
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup shredded cheddar cheese Substitute with dairy-free cheese if desired
For the sandwich assembly
  • 1/2 white onion diced
  • 5 oz fresh spinach
  • 1 cup sliced cherry tomatoes
  • 6 pieces English muffins Sourdough or whole wheat
  • 6 slices cheddar cheese
  • 2 teaspoons cooking spray or olive oil For cooking the veggies

Method
 

Cooking the veggies
  1. Heat a skillet over medium heat and coat the pan with cooking spray or olive oil.
  2. Add the diced onion and cook until soft, about 3-4 minutes.
  3. Add the spinach and cook until wilted, then remove from heat and let cool slightly.
Preparing the egg mixture
  1. In a large bowl, whisk together the eggs, egg whites, salt, pepper, and milk until blended.
  2. Stir in the shredded cheddar and the cooked veggies.
Baking the eggs
  1. Preheat your oven to 350°F (175°C).
  2. Pour the egg mixture into a greased baking dish and spread it out evenly.
  3. Bake for about 20-25 minutes or until the eggs are set, then let cool completely before slicing.
Building the sandwiches
  1. Toast the English muffins.
  2. Layer a piece of the baked egg, a slice of cheddar cheese, and some sliced cherry tomatoes on each muffin half.
  3. Top with the other half of the muffin.

Notes

Serve warm for the best flavor. Storing tips: Keep sandwiches in an airtight container in the fridge for up to 4 days, or freeze individually wrapped for longer storage. Reheat in the microwave or toaster oven before serving.