Vegetarian breakfast sandwiches are one of my favorite things to eat in the morning. They keep me full so much longer than oatmeal or peanut butter toast, but I don’t usually have the time to make them on the mornings that I need to commute to the office. To solve this, I started making them ahead of time during my weekend meal prep. If you want a meatless breakfast packed with protein try this vegetarian breakfast sandwich.
Ingredients for Vegetarian Breakfast Sandwiches
- 6 eggs
- 2 tablespoons unsweetened almond milk (or regular milk) – helps make the eggs a bit fluffier
- ½ tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- 3 cups baby spinach, roughly chopped
- 4 slices of cheese – use any kind of cheese you’d like (cheddar, pepper jack, provolone, Colby, Havarti, gouda)
- 4 English muffins – my favorite is Ezekiel 4:9 Sprouted Grain English Muffins (although I used a different brand in the photos). I love the Ezekiel brand for bread and English muffins because many of their products don’t have any added sugar.
How to Meal Prep Vegetarian Breakfast Sandwiches
Start by whisking the eggs, salt, garlic powder, onion powder, and milk.
Then add the chopped spinach to a greased 8×8 inch baking dish. The spinach will wilt in the oven, however, you can also saute the spinach before adding it to the baking dish. Sometimes I saute it ahead of time, but to save time and the extra dishes, it’s an option to just add the chopped raw spinach to the baking dish.
Pour the egg mixture over the eggs and then bake at 350℉ for 25 minutes. Bake just until the eggs set. You don’t want to overcook them or they’ll become dry when you reheat it.
Let the eggs cool a bit and then cut into four squares.
Assemble the sandwiches: add one square of the cooked eggs and a slice of cheese to each English muffin.
Wrap each sandwich in foil or place in a sandwich bag and store them in the fridge until you’re ready to heat them up to melt the cheese. They can be stored in the fridge for up to 4 days or freeze them for later use (up to a month).
When you’re ready to eat a sandwich, you can either heat it up on the microwave or toaster oven. The microwave is faster, but the toaster oven is so worth the extra time because it makes the English muffin a bit crispy and isn’t as prone to getting soggy as the microwave. If you prefer the convenience of the microwave, wrap the sandwich in a dry paper towel to help prevent it from getting soggy.
More Breakfast Meal Prep Recipes
Almond Flour Blueberry Muffins
Meal Prep Vegetarian Breakfast Sandwiches
Ingredients
- 6 eggs
- 2 tablespoons unsweetened almond milk (or regular milk)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 3 cups baby spinach
- 4 slices of cheddar cheese
- 4 whole-wheat enlish muffins
Instructions
- Preheat oven to 350 ℉. Generously grease an 8x8 inch baking dish.
- In a large bowl, whisk the eggs, almond milk, garlic powder, onion powder, and salt.
- Add the spinach to the bottom of the baking dish (it will wilt in the oven, although you can sautee the spinach before adding it to the baking dish). Pour the egg mixture over the spinach and bake for 25, just until the eggs set.
- Allow the eggs to cool a few minutes then cut into four squares. To assemble the sandwiches, add one square of cooked egg and one slice of cheese to each English muffin. Wrap each sandwich in foil or sandwich bag and store in the fridge for up to four days (or freeze them).
- When you're ready to eat the sandwich, heat it up in the microwave, oven, or toaster oven to melt the cheese. If you froze it, let it defrost in the fridge overnight before heating.Microwave instructions - wrap the sandwich in a dry paper towel to prevent it from getting soggy, then microwave it for 1.5-2 minutes. Oven/Toaster oven instructions - bake for 8-10 minutes at 350 ℉.
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