These healthy freezer breakfast sandwiches are so much healthier than the drive thru! Packed with veggies and ridiculously easy to make.
Can we start the weekend over? I wasn't ready.
That's how I feel every Monday. Except today, I have a little more pep in my step (considering...MONDAY), and it's all thanks to these healthy freezer breakfast sandwiches.
I have only just discovered that breakfast sandwiches don't have to come from a drive-thru and they also don't have to be full of processed ingredients. Say what?!
Eating one of these beauties was a pretty awesome way to start my week.
These healthy freezer breakfast sandwiches came about thanks to a discussion about breakfast sandwiches in our breakfast prep challenge.
My curiosity was piqued and I had to try making my own breakfast sandwiches....just to see. And not only were they tasty but they were RIDICULOUSLY easy to make.
Not only that but you can totally customize the egg portion, and load it up with veggies. For these freezer breakfast sandwiches I combined finely chopped broccoli and spinach with some feta cheese, and topped with a slice of havarti. Breakfast heaven.
So friend, how easy are these freezer breakfast sandwiches to make? Beat together your eggs, milk, salt, feta, and veggies. For the sandwiches pictured, I used broccoli & spinach. Bake up for 20-25 minutes. Cool.
Other delicious variations?
- 3 cups spinach (no broccoli)
- 1.5 cups spinach, 1.5 cups sliced mushrooms
I'm only just getting started with these babies. I'll keep you posted on other flavor variations, but I definitely plan on testing some sundried tomatoes, roasted red peppers, and leeks.
Which other flavors do you want to see? I'd love suggestions in the comments or via e-mail 🙂
Once your eggs have cooled completely, you can cut them into circles (as pictured above), but you'll end up with scraps. I actually prefer to cut them into squares. That's what I do these days. No scraps and just as tasty!
Then assemble your sandwiches, wrap in baggies, and freeze until you're ready for a healthy, filling and not to mention, TASTY breakfast!
Because on Mondays (and to be honest, every morning for me), an easy breakfast is just what you need.
Watch the video below to see exactly how I prepped these freezer breakfast sandwiches. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Tips & equipment for freezer breakfast sandwiches
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Healthy Freezer Breakfast Sandwiches
Ingredients
- 6 eggs
- ¼ cup milk
- ⅛ teaspoon salt
- ½ cup feta crumbled
- 1 ½ cups spinach chopped (loosely packed)
- 1 ½ cups broccoli chopped finely
- 4 slices havarti or mozzarella
- 4 whole wheat english muffins
Instructions
- Heat oven to 375°F.
- Spray a 8x8 inch baking dish with spray oil and set aside.
- In a large bowl, beat the eggs and milk together. Fold in the spinach, broccoli, salt and feta. Pour the egg mixture into the baking dish.
- Bake for 20-25 minutes or until cooked through (center should not jiggle).
- Allow to cool completely, then cut into 4 circles (using a glass or measuring cup) or into 4 squares.
- Assemble the sandwiches: one serving of egg with a slice of cheese between the english muffin.
Storage
- Wrap each sandwich in a small ziplock bag, and store in the fridge (up to 4 days) or in the freezer (up to 3 months)
Re-heating instructions
- Thaw overnight in the fridge (if frozen).
- Heat in the microwave for 30 seconds to heat through.
- Crisp up in the frying pan or on a George Foreman grill.
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
Steph says
I made this in a rectangular dish and made 6 instead. For my taste that was enough filling due to the extra cheese slice and cut a few calories but it can never be too much filling 😄😉
Denise says
That's so great to hear, Steph! Thanks for taking the time to come back and leave a review with your changes, that's super helpful!
Marsha H Ratzel says
I was so excited to get this recipe. I tried it and it was very tasty. I will keep working to perfect....I think you mention the George Foreman grill to use after the microwave. Is that right?
On another note, I didn't know if you realized that after you watch the prep video a political ad comes on & plays. Regardless of which side I support, I thought this ad was mean spirited and not in keeping with the spirit of your site. I've always thought of your work as friendly and supporting all....this ad is the opposite of that. You might want to take a look because it will certainly keep me from watching the videos if political ads are going to play after the prepping instructions.
Denise says
Hi Marsha! So happy to hear you enjoyed. Yes, a George Foreman grill, sandwich press, or even just a few minutes in a frying pan can really help the texture.
Re: political ads, they should NOT be on my site, as I have opted out of that type of ad. Sometimes they can sneak through, though. Could you tell me which country you are in so that I can work with my ad company to get those blocked? Thanks so much, Marsha!
April says
I've made these and have to say the method of baking the eggs in the oven and cutting them out for the sandwiches is genius!
Janani says
Hi, this looks delicious! Is it possible to freeze just the filling and then assemble in a sandwich later?
Denise says
Hi Janani, sure, that would work!
Hina says
Can I use normal bread slices instead of the English muffins?
Denise says
I haven't tried...it might be better on a bun or bread roll.
Denise says
Hi Sadhana! You can either use unsweetened almond milk or just leave it out altogether 🙂
Mego says
I used the ripple milk (pea protein) and it was delicious! Thanks for the recipe!
Denise says
I'm so happy to hear that! Thanks so much for taking the time to leave a review 🙂
Sally says
Have you tried this with egg substitute? My husband is only allowed three egg yokes a week (due to heart issue) just wondering if the substitute would work with this?
Denise says
Hi Sally, I haven't tried it with egg substitute but I believe some breakfast sandwiches are made with just egg whites, so it may work with that? You could try adapting this recipe: http://www.thekitchn.com/recipe-herbed-egg-whites-and-feta-on-english-muffins-234094
Geni says
You can use Egg Beaters and similar anywhere you can use raw scrambled eggs in my experience. They don't work as well in baked goods as your cake won't have as much rise to it for example.
Ann says
What brand of English muffin do you use? They don't look like Thomas'.
Denise says
Hi Ann, I'm not actually sure which brand I used, it was probably the brand from the grocery store bakery. I often shop at Loblaws or Co-op (I'm in Canada).
Karen says
Would this work for school lunch? What do you think?
Denise says
I don't see why not? We sometimes eat these (or breakfast burritos) for lunch 🙂
Mollie says
Could I sub egg whites for the whole eggs?
Denise says
Hi Mollie, I've never tried that. If you try it, would you let me know how it turns out?
Christina says
I make egg white muffins with spinach and veggies. This will be so much easier then the muffins. I add salsa on top and then take every morning fro breakfast!!
Angel says
These are soooooo good!!! I also alternate with swiss, its great.
Denise says
Awesome, glad you enjoyed them, Angel 🙂
Alicia says
Looks delish! Going to try this tonight. Can I use goat cheese instead of feta?
Denise says
I bet goat cheese would be delicious, but I'm wondering if you might need to increase the salt slightly without the feta? Let me know how it goes!
1mom says
This may be a stupid question but do we have to heat up the broccoli and spinach before mixing with the egg and feta cheese?
Denise says
I don't heat them up or pre-cook, if you cut the broccoli nice and small, they cook through while the eggs bake. I prefer using frozen (thawed) spinach because it wilts a bit and is easier to stir in, whereas fresh floats to the top, but you don't need to cook the spinach either. I hope you like them!
cakespy says
What a clever idea - and a delicious AM solution!
Izzy @ She Likes Food says
I bought my husband some breakfast sandwiches that were on sale and then I was getting so mad that I didn't have any to eat, haha! I'm totally making these because the bowl of cold cereal i just ate was not quite satisfying!
Helen @ Scrummy Lane says
You must have read my mind, Denise, because I was SO craving a breakfast sandwich from a certain fast food place this past Friday (I wonder which one?!) and I was thinking how easy it would be to make up a freezer-friendly similar batch.
Even better that yours are healthified versions!
Robyn says
These look awesome! Just wondering, do you toast the English muffins before freezing?
Denise says
Hi Robyn, I didn't toast the muffins, but you could definitely try that!
Shelby @ Go Eat and Repeat says
I second you on restarting the weekend! I just need like three more and I think I'll be ok 😉
Ashley - The Recipe Rebel says
We LOVE breakfast sandwiches and often make our own "Egg McMuffins"! Love these veggie loaded eggs -- my girls would love the broccoli! Mine might be without.... 😉 Lol
Medha says
The feta, spinach, broccoli, and havarti sound incredible together- love how healthy these sandwiches are 🙂