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Healthy Breakfast Sandwich

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A nutritious and satisfying breakfast sandwich made with sautéed veggies and fluffy baked eggs, perfect for a quick meal or leisurely brunch.

Ingredients

Scale
  • Cooking spray or 2 teaspoons olive oil
  • 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 cheddar cheese slices

Instructions

  1. Cook the veggies: Heat the cooking spray or olive oil in a pan over medium heat. Sauté the diced onion until it’s translucent. Then add the fresh spinach, cooking until it’s wilted.
  2. Prep the egg mixture: In a bowl, whisk together the large eggs, egg whites, kosher salt, black pepper, and milk until everything is well combined.
  3. Bake the eggs: Pour the egg mixture into a greased baking dish. Bake at 350°F (175°C) for about 20-25 minutes, or until the eggs are set. Let it cool, then slice it into portions.
  4. Build the breakfast sandwiches: Lightly toast your English muffins. On one half of each muffin, layer the baked egg portions, cheddar cheese slices, sautéed veggies, and sliced cherry tomatoes. Top with the other half of the muffin, and enjoy!

Notes

Consider pairing them with a side of fresh fruit or a light salad for added freshness. You can store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://breakfastrecip.com/healthy-breakfast-sandwich-2/