Description
Start your day right with this Protein-Packed Breakfast Sandwich, featuring fluffy baked eggs blended with fresh spinach, sautéed onions, cherry tomatoes, and cheddar cheese, all nestled inside toasted English muffins. Perfectly portioned for six servings, this energizing sandwich combines wholesome ingredients and vibrant flavors to keep you fueled throughout your morning.
Ingredients
Scale
Vegetables and Produce
- ½ medium White Onion
- 5 oz Fresh Spinach
- 1 cup Sliced Cherry Tomatoes
Egg Mixture
- 6 large Eggs
- 4 large Egg Whites
- ¼ cup Milk
- ¼ cup Shredded Cheddar Cheese
- ½ teaspoon Kosher Salt
- ¼ teaspoon Ground Black Pepper
Baking and Toasting
- 1 spray Cooking Spray or Olive Oil
- 6 pieces English Muffins
Instructions
- Preparation: Gather all ingredients and preheat your oven to 375°F (190°C). Slice the onions and prepare other vegetables for cooking.
- Cook the Vegetables: In a skillet over medium-low heat, spray with cooking spray or drizzle olive oil. Add diced white onions and spinach, sautéing until the onions turn translucent and the spinach is wilted, about 5 minutes. Remove from heat and allow to cool.
- Prep the Egg Mixture: In a mixing bowl, whisk together the large eggs, egg whites, milk, kosher salt, and ground black pepper until smooth. Gently fold in the shredded cheddar cheese, cooled sautéed spinach and onions, and sliced cherry tomatoes until evenly combined.
- Bake the Eggs: Lightly spray a 9×13 baking dish with cooking spray. Pour in the egg mixture carefully and bake in the preheated oven for 25 to 30 minutes, or until the eggs are fully set and no longer jiggle when moved.
- Prepare the Muffins: While the eggs bake, slice the English muffins in half and place them on a baking sheet. Toast them in the oven for about 10 minutes. Optionally, add cheese slices to half of the muffins during the last 3 minutes for a melty topping.
- Assemble the Sandwiches: Once the baked egg mixture is done, remove from oven and let cool slightly. Cut into rounds sized to fit the English muffins. Place these egg rounds onto the toasted muffin halves, assembling sandwiches by placing eggs on the cheese side if cheese was added.
Notes
- You can substitute yellow onion or shallots for the white onion for a slightly different flavor.
- For a dairy-free option, replace milk with almond milk and cheddar cheese with a plant-based cheese substitute.
- To reduce cholesterol, use egg whites only or a greater proportion of egg whites instead of whole eggs.
- This recipe can be adapted with alternate greens like kale or Swiss chard instead of spinach.
- English muffins can be swapped for your preferred bread such as sourdough, whole wheat, or gluten-free varieties.
