Broccoli Egg and Cheese Breakfast Sandwiches


Last Updated on January 3, 2024

Freezer friendly egg & cheese breakfast sandwiches are a simple and delicious meal prep for busy mornings! They can be frozen or refrigerated, and then toasted until warm & crispy.

breakfast sandwich

Broccoli Egg and Cheese Breakfast Sandwiches

These breakfast sandwiches are so convenient to have around when you don’t have time to prepare daily meals. They’re a delicious way to pack in some protein and fiber off the morning, and are an easy grab & go option if you’re on the run.

Egg and Cheese Breakfast Sandwich

I decided to add some broccoli and onion to these vegetarian breakfast sandwiches to add a little veggie boost off the morning.

The combination of broccoli and cheddar is one of my favorites, and adds a more satiating factor to these sandwiches.

broccoli egg and cheese breakfast sandwich

How to prepare Egg and Cheese Breakfast Sandwiches

  1. First, prepare the omelette. Saute the broccoli and onion until soft, add in the whisked eggs, then cook the omelette for about 5-7 minutes until cooked through
  2. Assemble your sandwiches with a piece of the omelette and a slice of cheddar cheese
  3. Wrap each sandwich in parchment paper or foil, then refrigerate for up to 3 days or freeze for up to 1 month

How to reheat breakfast sandwiches

  • If you kept the sandwiches in the refrigerator, you can bake them on 350 F for 5 minutes, until the cheese is melted, or microwave on high for 1.5-2 minutes. The oven adds a nice crisp to the bread, so I prefer that method
  • If frozen, I suggest defrosting overnight in the fridge and then following the above warming instructions. You can otherwise microwave the frozen sandwiches for 1 minute, and then bake them for 5 minutes on 350 F

These breakfast sandwiches are so easy to prepare, they’re going to be a meal prep staple. Be sure to tag me on Instagram if you try them!

More make ahead breakfast recipes:

Apple Pie Overnight Oats

Freezer-friendly Breakfast Burritos

Trail Mix Granola Bars

Feta & Veggie Frittata

Broccoli Egg and Cheese Breakfast Sandwich (freezer friendly)

0 from 0 votes
Course: Breakfast


Prep time


Cooking time


Total time




  • 6 6 English muffins

  • 6 6 eggs

  • 6 slices 6 cheddar cheese

  • 1 cup 1 chopped broccoli

  • 1/4 1/4 red onion, diced

  • 2 tbsp 2 olive oil

  • Salt & pepper to taste


  • Heat a large skillet on medium/low heat then add in the olive oil. Finely chop the broccoli and onion and add it to the pan. Season lightly with salt & pepper, and cook the vegetables for about 5-7 minutes until soft.
  • Whisk the eggs in a bowl and season with salt & pepper. Pour the eggs over the vegetables and spread them around evenly. Depending on the pan used, you may need to spray the pan with cooking oil before adding the eggs.
  • Let the omelette cook for about 3 minutes on medium heat, then flip to cook for an additional 3 minutes. For an easier flip, you can slice the omelette in half before flipping.
  • Once the eggs are cooked through, divide them into 6 pieces. You won’t get perfectly round pieces, but you can cut smaller pieces and overlap them onto the bread.
  • Layer your english muffins on a flat surface or cutting board. Add a piece of the omelette to each english muffin bottom and then top with a slice of cheddar cheese. Cover each sandwich with the tops of the english muffin.
  • Wrap each sandwich in parchment paper or foil.
  • You can refrigerate the sandwiches for up to 3 days, or freeze for up to 1 month.
  • To reheat: If refrigerated, bake on 350 F for about 5 minutes. If warming from frozen, microwave for 1 minute, then bake on 350 F for 5 minutes. You can also microwave them alone for 2 minutes on high, but the oven adds a nice crisp!

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.