Meal Prep Breakfast Sandwiches

Easy Meal Prep Breakfast Sandwiches made with baked eggs and veggies, topped with crispy bacon and cheese on an English muffin. These sandwiches are delicious and convenient!

These meal prep breakfast sandwiches are just that- a perfect meal prep option for your buys mornings! These are seriously YUMMY and convenient and that's honestly all I need in life.

The eggs are loaded with onion and spinach then baked to perfection, topped with a slice of crispy bacon and a blanket of cheddar cheese, sandwiched between an english muffin and wrapped in your freezer just waiting to be eaten.

One of the best things about these is they are totally customizable. You can swap or take out the meat, add more veggies, and leave out the cheese if wanted. You could even try these on bagels or sandwich thins! I also love my veggie egg white cups and overnight oats for meal prep options!

Ingredients needed

• english muffins: you could also use bagels for this recipe if you want a more hearty carb source!
• bacon: Feel free to swap this for another meat or non-meat product that you enjoy. Turkey sausage or bacon would be delicious!
• egg whites: I buy the egg whites in the carton for this recipe because it's much easier than separating whites from yolks and less wasteful.
• cheese: I used cheddar cheese but you can use whatever sliced cheese you like. You can also omit the cheese altogether.

How to Make

step 1: On the stovetop over medium heat, cook bacon until crispy. Set aside on a paper towel, and remove most of the bacon grease.

step 2: In the same pan, cook the diced onions over medium heat until translucent & soft, about 5-8 minutes. Add in the spinach and cook until wilted. Set this aside to cool.

step 3: In a medium bowl, whisk eggs, egg whites, milk salt, and pepper until combined. Add spinach/onions once it has cooled. Pour the mixture into the greased baking dish. Bake in the oven for 20-25 minutes, until eggs are set. Once finished, remove from oven and allow to cool completely before cutting.

step 4: Once eggs have cooled, cut them into 6 rounds. You can use a large cookie cutter, a round container, or even the english muffin as a guide (my favorite way of doing it). Layer egg, bacon, and cheese on english muffin, and you're done! Wrap in foil and stick in the freezer.

tips & tricks

• Use liquid egg whites that you can buy in the carton. This makes it easier than separating eggs and wasting a bunch of egg yolks. 
• You can add more or less veggies to your egg mixture, as well as swap the bacon for other meat like turkey sausage or bacon.
• Don't add hot spinach/onions to the egg mixture or it'll scramble your eggs. Allow the spinach to cool before mixing it together. 
• Save the excess egg bits that didn't fit in the cut-out circles and use them in a scramble or burrito.
• Top the sandwiches with freshly sliced tomatoes, avocado, or add some of your favorite hot sauce.

Storing & freezing

These breakfast sandwiches can be stored in the fridge for 5-7 days, and in the freezer for up to 3 months. I typically make these and leave a few in the fridge and a few in the freezer. I like to take one out the night before I'm going to eat it so that it has time to defrost in the fridge.

There a few different ways you can reheat these breakfast sandwiches- in the oven, toaster oven, or microwave. Depending on how quickly you want to reheat them you can choose between those 3. See the detailed notes in the recipe card for how to reheat these sandwiches.

Want to try more breakfast recipes?

📖 Recipe

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