Spinach + Egg Meal Prep Breakfast Sandwich Recipe
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
My go-to breakfast meal prep -- EASY Spinach + Egg Breakfast Sandwiches! Meal pre in bulk and store them in the freezer for an easy, protein-packed and veggie loaded breakfast on the go!
  • 12 whole eggs, beaten
  • Two large handfuls of baby spinach, sautéed
  • 6 kale leaves, de-stemmed and sautéed
  • 6 English muffins (whole wheat or sprouted grain)
  • Avocado Oil or Olive Oil to brush English muffins with
  • Salt and pepper or seasonings of choice (I personally prefer oregano or fresh herbs like thyme)
  • *Optional: ½ cup shredded cheese of choice to top egg bake
  1. Preheat oven to 350 degrees. Thoroughly oil a rimmed sheet pan (around the size of 13″ x 18″ sheet pan) and set aside. OR line the sheet pan with parchment paper for an easier clean up since the egg bake can tend to stick to pans.
  2. Over medium heat, sauté/wilt spinach and de-stemmed kale.
  3. Mix together beaten eggs, wilted spinach and kale and seasonings of choice.
  4. *Option to add grated cheddar cheese, or cheese of choice, on top of egg bake prior to baking if you want to make this an egg and cheese sandwich.
  5. Pour egg mixture into the sheet pan (well greased or lined with parchment paper), and bake at 350 degrees for 25 minutes or until the egg is set in the middle and browning on the edges.
  6. Let the egg bake cool completely.
  7. Use the lid from a mason jar or a round cookie cutter to cut the egg bake into rounds.
  8. Brush the bottom of the English Muffin with oil of choice.
  9. Assemble breakfast sandwich — English Muffin with oil topped with egg bake round, topped with the top of the English Muffin.
  10. Wrap the meal prep breakfast sandwich in aluminum foil.
  11. Store in the fridge for up to 5 days or store in the freezer for up to 3 months.
  12. TO REHEAT: Remove from aluminum foil. Use toaster to toast English muffin if desired (or top of English muffin), or microwave sandwich for 45-60 seconds if thawed, and 2-3 minutes if from frozen.
*When making the egg bake I’ve found that no matter how much oil I use to grease the pan, the egg bake still sticks to the pan. So I’ve started placing my Silicone Baking Mats on the sheet pan prior to pouring the egg bake to make for an easier clean up. Or you can line the sheet pan with parchment paper and pour egg bake on top of the parchment paper to prevent the egg bake from sticking to the pan; it makes for a much easier clean up.
**Reference the video at the top of this post for a full recipe + freezer storage tutorial.
Recipe by Nourish, Move, Love at https://www.nourishmovelove.com/meal-prep-breakfast-sandwich/