Description
Ingredients
Units
Scale
Ingredients for Spinach & Egg Meal Prep Breakfast Sandwiches:
- 2 whole wheat/gluten-free English muffins
- 1 cup spinach
- 4 eggs
- 2 tablespoons cream cheese (I use Kite Hill dairy-free)
- 2 slices of cheese, optional (I use dairy-free)
- Salt & pepper to taste
- Butter/olive oil
- Hot sauce if desired
Instructions
- Slice the English muffins: Cut them in half and toast in a toaster.
- Prepare spinach: Cook spinach in a non-stick pan until wilted.
- Beat eggs: Mix eggs with cream cheese, salt, and pepper.
- Cook eggs: Pour egg mixture over spinach, cook until set, fold in half.
- Assemble sandwiches: Butter/olive oil muffins, top with eggs, cheese, salt, pepper, and hot sauce if desired.
- For meal prep: Wrap sandwiches in foil, cool, freeze for up to 6 months.
Notes
- If making more sandwiches, scale up ingredients. For larger batches, bake in muffin tins at 375ºF for 15-20 minutes.
- Enjoy these sandwiches hot or cold for a convenient and satisfying meal prep option.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 265mg
