Easy Healthy Breakfast Meal Prep Sandwiches made with baked eggs and veggies, topped with crispy bacon and cheese on an English muffin. These sandwiches are delicious and convenient!
Ya'll. I can't stop eating these.
I thought making my own meal prep freezer breakfast sandwiches was going to be a total miss, but these are the real deal. These are seriously YUMMY and convenient and that's honestly all I need in life.
While I'm not currently rushing out of the house to get to work in the mornings, it's still nice to have a delicious breakfast sandwich sitting in my freezer just waiting to be eaten. I know these will come in handy once we get back to the normal routines of life!
The eggs are loaded with spinach and 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!
Step by Step Instructions:
This is so so simple.
Prepare: Fry up the bacon (or any other meat/veggies), and then cook the spinach. Set these aside to cool as you mix together your eggs.
Bake: Stir the cooled spinach into the eggs and pour it into a baking dish. Bake it for 20-25 minutes, until it's just set. You don't want to overcook the eggs because they do get cooked a little longer in the reheating process. Let them cool completely after they are finished.
Assemble: Cut out your sandwich circles- you can use a large round cookie cutter, a container lid (like I did above), or even use an english muffin as a "guide" to cutting out your circle. My cutter was about 4 and ½ inches across. Top each muffin with the egg, slice of bacon (or other meat) and cheese.
Eat or Freeze: Either enjoy right away or wrap them in tinfoil and pop them in the freezer. I like to defrost a sandwich in the fridge overnight and toss it in the oven to reheat in the morning.
Reheat: You can reheat these in the oven, toaster oven, or microwave. They take a little longer if reheating from being completely frozen, but come out perfect each time.
Enjoy these breakfast sandwiches next week after your 4th of July weekend festivities, don't forget to bring the White Chocolate Chex Mix to your backyard bbq!
Healthy Breakfast Meal Prep Sandwich Recipe
Ingredients
- 6 slices bacon (or any other protein you like)
- 4-5 handfuls spinach
- 5 large eggs
- 1½ cups egg whites
- ½ cup milk (use any milk of choice)
- ½ tsp salt
- ¼ tsp pepper
- 6 slices cheese
- 6 english muffins
Instructions
- Pre-heat oven to 350°. Grease a 13x9 baking dish, set aside.
- On stovetop over medium heat, cook bacon until crispy. Set aside on paper towel, remove most of the bacon grease.
- In the same pan, cook spinach until wilted. Set aside to cool.
- In a medium bowl, whisk eggs, egg whites, salt and pepper until combined. Add spinch once it has cooled. Pour mixture into the greased baking dish.
- Bake in oven for 20-25 minutes, until eggs are set. Once finished, remove from oven and allow to cool completely before cutting.
- Once eggs have cooled, cut into 6 rounds (about 4 and ½ inches around). You can use a large cookie cutter, a round container, or even the english muffin as a guide. Layer egg, bacon and cheese on english muffin and you're done! Wrap in foil and stick in the freezer.
- Refrigerate (4-5 days) or freeze (up to a month). To reheat, you can use the oven, microwave, toaster oven- see reheating instructions in the notes!
Notes
- Reheating from the Fridge: You can use a toaster oven, regular oven, toaster, or microwave. I prefer to use the oven and keep the sandwich wrapped in foil. Set the oven to 425 and bake it for 8-10 minutes if the oven is already hot. You can also throw the sandwich in there as it's preheating, it'll just take a little longer – about 10-15 minutes. If you take it out and the middle of your sandwich still isn't hot enough, I like to put it back in the oven open-faced and broil for 3-5 minutes so it toasts the muffin and gets nice a hot.
- Reheating from Frozen: If you forget to defrost your sandwich (like I always do), just leave it in the oven a little longer (about 30 mins). I usually like to take it out and put it back in open-faced it for the last 10 minutes of baking to make sure it really gets the eggs hot. You can broil the last 3-5 minutes to get it crispy as well if you want to!
- Reheating in the Microwave (if frozen): Remove the plastic wrap and wrap the sandwich in a paper towel. Microwave for 1 minute on defrost or 50% power. Flip the sandwich over and microwave for 30 sec- 1 minute on high power, until warmed through.
Really loved these! Perfect to make on the weekend and eat during the week when you are busy but want to make sure you get a healthy and filling breakfast!!
thanks for trying these! I love making these on the weekend as well