Description
These Spinach & Egg Meal Prep Breakfast Sandwiches are a delicious and nutritious way to start your day. Packed with protein and flavor, these sandwiches are perfect for a quick and easy breakfast on the go.
Ingredients
Units
Scale
Main Ingredients:
- 2 whole wheat/gluten-free English muffins
- 1 cup spinach
- 4 eggs
- 2 tablespoons cream cheese (dairy-free)
Additional Ingredients:
- 2 slices of cheese (dairy-free, optional)
- Salt & pepper to taste
- Butter/olive oil
- Hot sauce, if desired
Instructions
- Prepare English Muffins: Slice the English muffins in half and toast them.
- Cook Spinach: In a non-stick pan over medium heat, cook the spinach until wilted.
- Prepare Egg Mixture: Beat eggs, add cream cheese, salt, and pepper. Pour over spinach and cook until mostly set.
- Shape Eggs: Fold the eggs in half, transfer to a cutting board, and cut into rounds.
- Assemble Sandwiches: Butter/olive oil the muffins, top with eggs, cheese, salt, pepper, and hot sauce if desired.
- Meal Prep: Wrap sandwiches in foil, cool, then freeze up to 6 months.
Notes
- For larger batch: Scale up ingredients and bake in muffin tins at 375ºF for 15-20 minutes.
- Serve and enjoy!
Nutrition
- Serving Size: 1 sandwich
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 380mg
