Meal Prep Vegetarian Breakfast Sandwiches
A protein-packed vegetarian breakfast sandwich made with eggs, cheese, and spinach. Make these during your meal prep to have them ready for busy weekday mornings.
- 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
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 ℉.