Go Back
+ servings
stack of cauliflower herb freezer breakfast sandwiches
Print Recipe
5 from 2 votes

cauliflower herb spinach breakfast sandwiches

Stock your freezer with these cauliflower herb freezer breakfast sandwiches, and you will have healthy and filling breakfasts ready and waiting for you!
Prep Time10 mins
Cook Time25 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 408kcal


  • 6 large eggs
  • ¼ cup milk
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups riced cauliflower
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon dill
  • 4 slices swiss cheese or mozzarella
  • 4 slices of ham
  • 4 whole english muffins


  • Heat oven to 375°F.
  • Spray an 8 x 8 inch glass dish with oil and set aside.
  • Mix together the eggs, milk, salt, pepper, riced cauliflower, oregano, basil and dill. Pour into the prepared baking dish, and bake for 25 min, or until center no longer jiggles.
  • Allow to cool, then slice into circles and squares and assemble into english muffins, topping with a slice of cheese and ham.

To Store

  • Wrap cooled sandwiches in plastic wrap or place in a small freezer bag (remove as much air as possible). Place in a larger freezer container or plastic bag and freeze for up to 3 months

To Re-Heat

  • Thaw completely if frozen (you can do this in 30 second increments in the microwave). Heat in the microwave until cheese is melted and muffins are heated through in the middle
  • I recommend crisping up in a frying pan, or on a sandwich press or indoor grill (like a George Foreman)


Serving: 1breakfast sandwich | Calories: 408kcal | Carbohydrates: 30g | Protein: 26g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 321mg | Sodium: 607mg | Fiber: 2g | Sugar: 3g