Spinach and Herb Breakfast Sandwiches Recipe
These Spinach and Herb Breakfast Sandwiches are a delicious and nutritious morning meal featuring fluffy baked egg and cottage cheese omelette loaded with fresh spinach, scallions, dill, and parsley, sandwiched between toasted whole-grain English muffins and melted muenster cheese. Perfect for meal prepping, they can be stored in the fridge or freezer and easily reheated for a quick, satisfying breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 sandwiches
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sandwich Components
- 6 English muffins (whole-grain)
- 6 slices muenster cheese (or cheese of choice)
Baked Egg and Herb Filling
- 8 eggs
- 1 cup cottage cheese
- 2 cups packed spinach, finely chopped
- 2 stalks scallion, finely diced
- 1/4 cup dill, chopped
- 1/4 cup parsley, chopped
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil or cooking spray (for greasing the pan)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the egg mixture.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs and cottage cheese until smooth. Then, add the finely chopped spinach, scallions, dill, parsley, garlic powder, salt, and black pepper. Whisk all the ingredients together until well combined to create a flavorful egg batter.
- Grease Baking Dish and Pour Mixture: Lightly grease a 9 x 9-inch baking dish with olive oil or cooking spray to prevent sticking. Pour the prepared egg and herb batter evenly into the greased dish.
- Bake Egg Mixture: Place the baking dish in the preheated oven and bake for 20 to 22 minutes, or until the top is firm to the touch and the egg is fully cooked through. Remove from the oven and allow it to cool for about 5 minutes before slicing.
- Assemble Sandwiches: Split each English muffin in half. Place one slice of muenster cheese on the bottom half of each muffin. Slice the baked egg dish into six equal portions and place one slice on top of the cheese. Finally, top with the other half of the English muffin to complete each sandwich.
- Store Sandwiches: Wrap each sandwich individually with parchment paper or foil to keep them fresh. Store the wrapped sandwiches in an airtight container or ziplock bag. They can be refrigerated for up to 4 days or frozen for up to 2 months for long-term storage.
- Reheat Frozen Sandwiches: To reheat from frozen, microwave each sandwich for 1 minute to thaw slightly. Then, bake or air-fry at 350°F for 5 to 6 minutes to crisp the exterior and melt the cheese. Alternatively, microwave fully for 2 minutes if you prefer a softer texture without crisping.
- Reheat Refrigerated Sandwiches: For sandwiches stored in the fridge, reheat by crisping in a 350°F oven for about 5 minutes or grilling them on a greased pan over medium heat for 1-2 minutes per side until the cheese melts and the sandwich is heated through.
Notes
- Use whole-grain English muffins for added fiber and nutrition.
- Feel free to substitute muenster cheese with your favorite melting cheese such as cheddar, Swiss, or mozzarella.
- Herbs like dill and parsley add fresh flavor but can be adjusted based on preference.
- These sandwiches are excellent for meal prep and can be stored refrigerated or frozen for convenience.
- Reheating methods allow for crispy or softer sandwiches depending on your texture preference.
- To make it vegetarian, ensure the cheese and cottage cheese are free from animal rennet.
- For a dairy-free version, substitute cottage cheese and cheese with suitable alternatives.
