Go Back

Make-Ahead Veggie Breakfast Sandwiches (Freezer-Friendly & High-Protein)

Make these healthy veggie breakfast sandwiches with eggs, veggies, and cheese for a quick, protein-packed start to your day.
Print Recipe Pin Recipe
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 6 eggs
  • ½ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ⅓ cup cottage cheese
  • 4 oz fresh or frozen spinach sautéed and chopped
  • ½ cup finely diced red bell pepper
  • 6 whole wheat English muffins
  • 6 slices cheese any kind you like
  • Parchment paper for wrapping

Method
 

  1. Prep the eggs: Preheat oven to 375°F. Blend eggs, salt, garlic powder, onion powder, and cottage cheese until smooth.
  2. Bake the egg base: Grease an 8×8-inch baking dish, pour in the egg mixture, and stir in spinach and bell pepper. Bake for 20–25 minutes, until the center is mostly set but still slightly jiggly.
  3. Assemble and store: Slice the egg bake into six squares, layer each with a slice of cheese on a toasted English muffin, and wrap tightly in parchment paper. Store in the fridge for up to 4 days or freeze for up to 2 months. To reheat from frozen, microwave directly in parchment for 1–2 minutes until warm.

Notes

Bake the eggs in a 9×13-inch dish and double the other ingredients. You’ll get 12 sandwiches for about the same amount of effort!