These breakfast sandwiches with a feta and herb omelette are an easy and nutritious meal prep to keep around for busy days. They come together in just 30 minutes, and can stay frozen for up to 1 month!
They’re made with whole wheat english muffins, avocado, a feta and herb omelette and sliced grape tomatoes. They’re a delicious way to pack in some protein off the morning, and are an easy grab & go option if you’re on the run.
These breakfast sandwiches can easily be customized to your liking.
- add a spread: these would be delicious with some added pesto
- add more cheese: for an even cheesier sandwich, add a slice of cheese on top of the egg
- add even more flavor: pickled onions would be a delicious addition to these!
How to prepare breakfast sandwiches
- Prepare the omelette. Blend together the eggs and cottage cheese then mix them with the herbs and feta. Saute the onion and kale until soft, then add in the whisked eggs. Cook the omelette for about 8 minutes until cooked through.
- Assemble your sandwiches. Add a layer of avocado to each english muffin then gently smash it down. Top it with a piece of the omelette and the sliced tomatoes. Finish it off with some salt & pepper
- Store the sandwiches. Wrap each sandwich in parchment paper or foil and keep them in a sealable bag or airtight container. Freeze them for up to 1 month.
How to reheat the breakfast sandwiches
I highly suggest freezing the sandwiches after preparing them so that the avocado wont go bad. When ready to eat, microwave the frozen sandwiches for 1 minute, then bake them for 5-6 minutes on 350 F. You can microwave them fully for 2 minutes if preferred and skip baking them.
To skip the microwave step, let the sandwich sit out for 15-20 minutes, then bake it for 5-6 minutes until cooked through.
These easy and delicious breakfast sandwiches are going to be your new favorite meal prep. I can’t wait for you to try them!
More make-ahead breakfast ideas:
Broccoli Egg and Cheese Breakfast Sandwiches
Freezer-friendly Breakfast Burritos
Peanut Butter Banana Overnight Oats
Feta & Avocado Breakfast Sandwiches
Ingredients
- 6 English muffins
- 2 avocados
- 1/2 cup grape tomatoes, sliced
Herb Omelette
- 6 eggs
- 1/2 cup cottage cheese
- 1/4 cup feta cheese
- Handful parsley and cilantro, chopped
- 2 tbsp chives
- 1/4 red onion, diced
- 1 cup chopped kale
- Olive oil
- Salt & pepper
Directions
- Add the eggs and cottage cheese to a blender and blend until smooth. Transfer to a bowl and mix in the feta cheese, chopped parsley, cilantro and chives and a pinch of salt & pepper.
- Heat a large pan with olive oil on medium heat then add in the diced red onion and kale. Saute for about 2-3 minutes until the onions soften.
- Pour in the egg mix then lower the flame to a medium low. Cover the pan and let the eggs cook for about 4 minutes before flipping, then cook for another 3-4 minutes until cooked through. If preferred, you can also scramble the eggs.
- Once the eggs are ready, let them cool slightly then divide the omelette into 6.
- Assemble your english muffins with avocado slices, the omelette, sliced tomatoes and some salt and pepper. Cover the english muffins then wrap each sandwich in parchment paper or foil.
- Store the wrapped sandwiches in a sealable bag or an airtight container. Keep stored in the freezer for up to 1 month.
- To reheat: microwave from frozen for 1 minute, then bake on 350 F for 5-6 minutes. You can also microwave them fully for 2 minutes on high, but the oven adds a nice crisp!
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