Make-Ahead Spinach Egg Breakfast Sandwiches
40 min431 kcal each
A tray of baked eggs and spinach cut into rounds and stacked with cheddar on English muffins. Wrap, freeze and microwave on the way out the door.
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Plan this recipeIngredients
for 4 servings- Eggs6 piece
- Egg whites360 ml
- Onion40 g
- Baby spinach120 g
- English muffins, whole-wheat6 piece
- Cheddar85 g
- Olive oil spray½ tsp
- Garlic powder¼ tsp
- Black pepper1 pinch
Method
Prep 15 min · cook 25 min- Heat the oven to 190 °C and line a 20 cm square tin with baking paper.
- Whisk the eggs and egg whites with the garlic powder and pepper and pour into the tin.
- Wilt the spinach in a misted pan, then scatter it and the chopped onion evenly over the eggs.
- Bake for 20–25 minutes until set, cool 10 minutes and cut 6 rounds with a jar lid.
- Sandwich each round with a sixth of the cheddar in a split English muffin and wrap.
- Keeps 3 days in the fridge or 2 months frozen. Microwave in paper towel for 1–2 minutes, then toast the muffin halves if you like.
Nutrition
per servingCal
431
Protein
33g
Carbs
38g
Fat
17g
Of 17g of fat per serving, 6.8g is saturated.
