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Spinach, Feta, and Egg Breakfast Sandwiches Meal Prep Recipe

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4.1 from 2 reviews

These Spinach, Feta, and Egg Breakfast Sandwiches are a nutritious and delicious meal prep option perfect for busy mornings. Baked to perfection with fresh baby spinach, creamy feta, and fluffy eggs, these sandwiches combine wholesome ingredients with convenience. Made ahead and easily reheated, they provide a protein-packed start to your day with vibrant flavors and a satisfying texture on your choice of English muffins.

Ingredients

Egg Mixture

  • 8 large eggs
  • 1/4 cup milk
  • 1/4 cup plain Greek yogurt
  • 1/2 cup feta cheese, crumbled
  • 2 cups fresh baby spinach, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Sea salt and black pepper to taste

Sandwich Assembly

  • 6 English muffins (gluten-free if needed), sliced in half
  • Optional: butter or cream cheese for serving

Additional

  • Oil for greasing baking sheet

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a quarter sheet non-stick baking pan with oil to prevent sticking.
  2. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, and plain Greek yogurt until the mixture is smooth and well combined.
  3. Add the Flavorings: Fold in the crumbled feta cheese, chopped fresh baby spinach, dried oregano, garlic powder, sea salt, and black pepper. Mix thoroughly to evenly distribute the ingredients.
  4. Pour and Bake: Pour the egg mixture onto the prepared baking sheet and spread it evenly to form a uniform layer.
  5. Bake the Egg Base: Place the baking sheet in the oven and bake for 20-25 minutes, or until the eggs are fully set and the top is just beginning to turn golden brown.
  6. Cool and Cut: Remove the egg bake from the oven and allow it to cool completely. Once cooled, cut into 6 equal portions using a round cookie cutter or into squares, depending on your muffin shape.
  7. Assemble the Sandwiches: Place an egg piece on the bottom half of each English muffin, then top with the other muffin half to form a sandwich.
  8. Store for Meal Prep: Wrap each sandwich tightly in foil or parchment paper and place all in a large freezer-safe bag. Store in the freezer for up to 2 months.
  9. Microwave Reheating: To reheat, unwrap the sandwich and place it on a microwave-safe plate. Heat for 90 to 120 seconds until warmed through.
  10. Oven Reheating: Alternatively, preheat the oven to 350°F and place the wrapped sandwich on a baking sheet. Warm for 10 to 15 minutes or until heated through.
  11. Add Extras: For extra flavor, add a spread of butter or cream cheese on top of the warm sandwich before serving.

Notes

  • Use gluten-free English muffins if you require a gluten-free option.
  • The egg bake can be cut into any shape to fit your muffin size or preference.
  • Make sure the egg mixture is cooked through fully before assembling to ensure food safety.
  • These sandwiches freeze well for convenient make-ahead breakfasts.
  • Add fresh herbs like dill or parsley for additional flavor variations.
  • Adjust spices according to taste; smoked paprika or red pepper flakes can add a nice kick.

Find it online: https://dishcooks.com/spinach-feta-and-egg-breakfast-sandwiches-meal-prep-recipe/