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Meal Prep Breakfast Sandwiches Recipe

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4.1 from 6 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 10 sandwiches
  • Diet: Low Salt

Description

These Meal Prep Breakfast Sandwiches are a delicious and convenient way to start your day. Featuring baked egg rounds combined with crispy chicken and wilted spinach, sandwiched between English muffins with optional cheese and butter, they make for an easy grab-and-go breakfast perfect for busy mornings. They can be stored in the fridge for several days or frozen for longer periods, and reheated using multiple methods.

Ingredients

Egg Mixture

  • 12 eggs
  • 1/4 cup whole milk
  • 1 1/2 teaspoons salt

Filling

  • 6 slices chicken, cut into small pieces
  • A few handfuls of fresh spinach

Assembly & Extras

  • 12 English muffins
  • Cheese (optional, quantity as desired)
  • Butter (optional, quantity as desired)

Instructions

  1. Preheat the oven: Set your oven to 300°F (150°C) and generously oil a rimmed half sheet pan (approximately 13×18 inches) to prevent sticking.
  2. Prepare the egg mixture: In a large bowl, whisk together the 12 eggs, 1/4 cup whole milk, and 1 1/2 teaspoons of salt until fully combined and slightly frothy.
  3. Cook chicken and spinach: Cut the chicken slices into small pieces. Heat a heavy skillet over medium heat and fry the chicken pieces until they become crispy. Add the fresh spinach to the skillet and stir until the spinach is wilted. Use tongs to lift the chicken and spinach and allow excess fat to drip off for a few seconds.
  4. Combine and bake: Add the chicken and wilted spinach mixture into the egg mixture and stir to combine. Pour the entire mixture evenly into the oiled rimmed sheet pan. Bake in the preheated oven for 15 minutes or until the eggs are just set and firm to the touch.
  5. Cool and cut: Remove the baked egg sheet from the oven and allow it to cool. Once cooled, use a wide mason jar lid or a round cookie cutter to cut out egg rounds from the baked egg sheet.
  6. Assemble sandwiches: Split and toast the English muffins if desired. Optionally, spread butter on each muffin half. Place an egg round on each muffin bottom, add cheese if using, then top with the muffin top. Wrap each sandwich in foil for storage.
  7. Storage and reheating: Refrigerate the wrapped sandwiches for 4-5 days or freeze them indefinitely. To reheat, use an oven, microwave, toaster oven, or any combination of these methods until heated through.

Notes

  • For added flavor, try seasoning the egg mixture with black pepper, garlic powder, or your favorite herbs.
  • Cheese choice is flexible—cheddar, Swiss, or pepper jack all work well.
  • To prevent sogginess, toast the English muffins before assembly.
  • Reheat frozen sandwiches wrapped in foil in an oven or toaster oven for best texture.
  • You can substitute chicken with turkey bacon or sausage for variety.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/meal-prep-breakfast-sandwiches-recipe/