Spinach and Herb Breakfast Sandwiches
Having my fridge and freezer stocked with ready-to-grab breakfast items are a must to start my mornings off right. I typically like to have a sweet and savory option prepared, and these spinach and herb breakfast sandwiches are always my top choice.
They’re made with whole wheat english muffins filled with a slice of muenster cheese and a herby omelette that’s baked in the oven for an easy, hassle-free recipe. 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 come together so easily, and are a great way to fuel your morning with protein, veggies and fiber. They come together in just 30 minutes, and can be stored in the fridge for up to 4 days, or freezer for up to 2 months.
Other make-ahead breakfast options
If you’re like me and like to meal prep a few recipes to have on hand, here are some other favorites of mine-
Ingredients you’ll need:
- English muffins– I used whole wheat english muffins, but any kind will do
- Eggs
- Greens– a mix of spinach, scallions, parsley and dill
- Cottage cheese for an added boost of protein
- Sliced cheese– I used muenster, but any kind will work
- Salt, pepper and garlic powder
How to prepare breakfast sandwiches
- Prepare the omelette. Whisk together the eggs and cottage cheese then mix them with the greens and spices.
- Bake the eggs. I chose to bake the eggs in a 9 x 9 baking pan, but they can be cooked on the stovetop if preferred. Bake on 350 F for 20-25 minutes.
- Assemble your sandwiches. Add a layer of cheese to each english muffin then top it with a slice of the omelette and cover each sandwich
- 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 2 months, or refrigerate for up to 4 days
How to reheat breakfast sandwiches
If reheating from frozen, microwave the frozen sandwiches for 1 minute, then bake or air-fry them for 5-6 minutes on 350 F for an added crisp. You can microwave them fully for 2 minutes if preferred and skip baking them.
If reheating from the fridge, you can crisp them in the oven on 350 F for 5 minutes, or grill them on a greased pan on medium heat for 1-2 minutes per side until the cheese is melted.
You can customize these by adding your favorite spread like pesto, or serving them with hot sauce, pickled onions or your favorite condiments.
I love them with a side of fresh fruit off the morning for a well-rounded meal. They’re already on my postpartum meal prep list to keep stocked in my freezer.
Other make-ahead breakfast ideas:
Kale and Mushroom Egg Bake
Peanut Butter Banana Overnight Oats
Freezer-friendly Breakfast Burritos
Spinach and Herb Breakfast Sandwiches
Ingredients
- 6 English muffins I used whole-grain
- 6 slices muenster cheese or cheese of choice
- 8 eggs
- 1 cup cottage cheese
- 2 cups packed spinach finely chopped
- 2 stalks of scallion finely diced
- 1/4 cup dill chopped
- 1/4 cup parsley chopped
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil or cooking spray
Directions
- Preheat the oven to 350 F
- In a large bowl, whisk together the eggs and cottage cheese. Add the chopped spinach, scallions, dill, parsley and spices and whisk well
- Grease a 9 x 9 baking dish with cooking oil and pour the egg batter into the pan
- Bake for 20-22 minutes, until the top is firm to touch. Remove and let cool for 5 minutes.
- Open each english muffin and place a slice of cheese onto the bottom half.
- Slice the omelette into 6 and place a piece on top of each slice of cheese, then top with the other english muffin half. Individually wrap each sandwich with parchment or foil and keep in an airtight container or ziplock bag
- Store in fridge for up to 4 days, or keep in freezer for up to 2 months.
- To reheat from frozen, microwave the frozen sandwiches for 1 minute, then bake or air-fry them for 5-6 minutes on 350 F for an added crisp. You can microwave them fully for 2 minutes if preferred and skip baking them.If reheating from the fridge, you can crisp them in the oven on 350 F for 5 minutes, or grill them on a greased pan on medium heat for 1-2 minutes per side until the cheese is melted.
I make a batch of these every week as written. I need something that will keep me fueled for a super physical workday, and these are a delicious solution!
Excited to make these as postpartum prep! How would you reheat these without a microwave? Would you thaw them the night before? Thanks!
Congrats! Yes you can thaw a few at the beginning of the week or night before, then warm them in the oven or air-fryer for 5-7 minutes, or heat on a skillet.
I think ricotta would be a better substitute here!