These veggie breakfast sandwiches are soft, full of healthy spinach and red peppers, and cooked right on the stove. They make a great breakfast that’s quick and easy. You can make them ahead, freeze them, and heat them up when you’re ready to eat. Perfect for a quick mid morning or afternoon snack too!
Yield
4 sandwich
Preparation time
10 minutes
Cooking time
15 minutes
Total time
25 minutes
Ingredients
4 large eggs
1/3 C milk (2% dairy or dairy-free: oat, soy, or almond)
1/3 lb frozen cut-leaf spinach, thawed and squeezed dry (about 5-6 oz)
1/4 C roasted red peppers, chopped
4 English muffins
4 sliced cheese, optional (dairy or plant-based)
1/8 tsp black pepper
salt to taste
Instructions
- If using fresh peppers, roast them until the skin is blackened and soft. Let cool, peel off the skin, then chop. If using jarred roasted peppers, just chop and set aside.
- Whisk eggs, milk, salt, pepper, spinach, and roasted red peppers in a bowl.
- Heat a nonstick skillet (8 to 10 inches) over medium-low heat and add oil.
- Pour the egg mixture into the skillet, cover with a lid, and cook gently for 10–15 minutes until the eggs are fully set.
- Remove from heat and let cool slightly, then slice the cooked egg into 4 equal portions.
- Toast the muffins if desired.
- Assemble each sandwich by placing one egg portion on the muffin bottom, topping with cheese if using, then covering with the muffin top.
- Wrap individually for freezer storage or serve immediately.
Notes
Nutrition Info per serving: Calories:176, Saturated Fat: 2.3 g, Sodium: 298mg, Added Sugars: 0g, Fiber: 3.2g