Description
A make-ahead healthy breakfast sandwich with toasted English muffins, savory eggs, and vibrant veggies for a nutritious morning.
Ingredients
- 2 teaspoons olive oil or cooking spray
- 1/2 white onion, diced
- 5 oz fresh spinach
- 6 large eggs
- 4 egg whites
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup milk
- 1/4 cup shredded cheddar cheese
- 1 cup sliced cherry tomatoes
- 6 English muffins (sourdough or whole wheat)
- 6 slices of cheddar cheese
Instructions
- Heat the olive oil or cooking spray in a non-stick skillet over medium heat.
- Add the diced onion and sauté until lightly golden and softened, around 3-4 minutes.
- Stir in the spinach and cook until wilted, which should take about 2-3 minutes.
- In a separate bowl, whisk the eggs, egg whites, milk, salt, and pepper until combined.
- Pour the egg mixture over the cooked vegetables in the skillet. Stir gently while cooking for 4-5 minutes until the eggs are just set.
- Remove from heat and stir in shredded cheddar cheese until melted.
- Preheat the oven to 350°F (175°C). Place the English muffins on a baking sheet and toast them lightly if desired.
- Spoon the egg and veggie filling onto the bottom half of each English muffin.
- Top each sandwich with a slice of cheddar cheese and place the muffin tops on.
- Bake in the oven for about 10-15 minutes, or until the cheese melts.
Notes
For meal prepping, cook a larger batch of the vegetable-egg mixture and refrigerate for up to three days.
