Can I Meal Prep An Egg Sandwich?

Breakfast egg sandwiches are a great addition to your weekly meal prep . Bake your eggs on a sheet pan with your choice of veggies, tuck them into an english muffin with some cheese, and stash them in the freezer for the week. I use Caraway Cookware for this recipe (the egg bake doesn't stick to these pans!) but you can also place a silicon cooking mat or parchment paper on your sheet pan.

How Long Do Breakfast Sandwiches Last In The Fridge?

These breakfast sandwiches keep in the fridge for up to 5 days, and in the freezer for up to 3 months. I personally prefer to freeze them. I grab one frozen egg sandwich from the freezer and let it thaw in the fridge overnight before reheating it in the morning.

How Do You Reheat Meal Prepped Breakfast Sandwiches?

To reheat, use the oven, microwave, toaster oven, or some combination of all! I recommend toasting the English muffin and microwaving the egg portion. Microwave for 45-60 seconds (from thawed) or 2-3 minutes (from frozen). You can also microwave the entire sandwich (including the English muffin), though I prefer to toast the English muffin to keep it from getting soggy in the microwave.

Spinach + Egg Meal Prep Breakfast Sandwich

Description

My go-to breakfast meal prep are these easy spinach and egg breakfast sandwiches! Prep them in bulk and store them in the freezer for an easy, protein-packed and veggie-loaded breakfast.

Ingredients

Scale

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
Salt and pepper or seasonings of choice (I prefer oregano or fresh herbs like thyme)
*Optional: 1/2 cup shredded cheese of choice to top egg bake

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees. Thoroughly oil a rimmed sheet pan (13″ x 18″) and set aside. OR line the sheet pan with parchment paper for an easier clean up (the egg bake tends to stick to pans).
Over medium heat, sauté/wilt spinach and de-stemmed kale.
Mix together beaten eggs, wilted spinach, kale and seasonings of choice.
*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.
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.
Let the egg bake cool completely.
Use the lid from a mason jar or a round cookie cutter to cut the egg bake into rounds.
Brush the bottom of the English muffin with oil of choice.
Assemble breakfast sandwich — English muffin with oil topped with egg bake round, topped with the top of the English muffin.
Wrap the meal prep breakfast sandwich in aluminum foil.
Store in the fridge for up to 5 days or store in the freezer for up to 3 months.
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 (from thawed) or 2-3 minutes (from frozen).

Notes

*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 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 the egg bake on top of the parchment paper to prevent the egg bake from sticking to the pan (this makes for a much easier clean up).
**Reference the video at the top of this post for a full recipe and freezer storage tutorial.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Breakfast
Cuisine: breakfast sandwich