Description
Creamy scrambled eggs nestled between golden brioche bread make this Make-Ahead Morning Delight Sandwich a breakfast champion. Packed with rich cheddar and crispy bacon, this portable morning marvel delivers comfort and satisfaction in every delicious bite you’ll savor.
Ingredients
Scale
Main Protein:
- 6 large eggs
- 4 egg whites
- 6 cheddar cheese slices
Vegetables and Dairy:
- 5 ounces (141 grams) fresh spinach
- 1 cup sliced cherry tomatoes
- ½ white onion, diced
- ¼ cup milk
- ¼ cup shredded cheddar cheese
Seasonings and Bread:
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 6 English muffins (sourdough or whole wheat)
- 2 teaspoons olive oil or cooking spray
Instructions
- Prepare a skillet over medium-low heat, lightly coat with cooking spray or olive oil. Gently sauté chopped onions until translucent and softened, approximately 2-3 minutes.
- Add fresh spinach leaves to the skillet and cook until completely wilted, around 2 minutes. Transfer vegetable mixture to a plate and allow to cool completely.
- Crack whole eggs and egg whites into a spacious mixing bowl. Pour in milk, sprinkle with kosher salt and freshly ground black pepper. Vigorously whisk ingredients until well combined.
- Incorporate shredded cheese, diced cherry tomatoes, and cooled vegetable mixture into the egg blend. Stir thoroughly to distribute ingredients evenly.
- Preheat oven to 375°F (190°C). Generously spray a 9×13 inch (23×33 centimeter) baking pan with non-stick cooking spray.
- Carefully pour the seasoned egg mixture into the prepared pan, ensuring an even distribution. Bake for 25-30 minutes until eggs are set and slightly golden around edges.
- Remove baked eggs from oven and let rest for 5 minutes. While cooling, place English muffins in the oven and toast for 10 minutes until lightly crisp.
- During the final 3 minutes of toasting, place cheddar cheese slices atop muffins to melt delicately.
- Cut the baked egg sheet into muffin-sized rectangles. Assemble sandwiches by layering egg portion between toasted, cheese-topped English muffin halves.
- Wrap individually in parchment paper for convenient morning grab-and-go meals, or serve immediately while warm.
Notes
- Prep ahead of time by cooking vegetables and whisking egg mixture the night before to save morning rush.
- Customize flavor profiles by swapping spinach with kale or adding different herbs like basil or chives.
- Wrap individual sandwiches in parchment paper or foil for easy grab-and-go breakfast during busy workweeks.
- Store assembled sandwiches in refrigerator for up to 4 days, reheating in microwave for 30-45 seconds before eating.
- Use low-fat cheese and egg whites to create a healthier breakfast option with reduced calories and increased protein.
- Select whole wheat English muffins for added fiber and nutritional benefits compared to traditional white muffins.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 345 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 250 mg