Get the Recipe Vegetarian English Muffin Breakfast Sandwiches
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Get the Recipe Vegetarian English Muffin Breakfast Sandwiches
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These 30-minute vegetarian breakfast sandwiches with egg are perfect for meal prep and freezer-friendly, too! Veggie-loaded, these breakfast sandwiches are made with store-bought English muffins for ease. They’re an ideal grab-and-go option for breakfast on busy mornings!
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Ingredients
Egg Base (double to make both versions)
- 10 eggs
- ¼ cup half-and-half
- ½ teaspoon fine sea salt
- ⅛-¼ teaspoon freshly ground black pepper
- 6 English muffins
Spinach & Mushroom Filling
- 8 ounces baby bella mushrooms small dice
- 2 Tablespoons unsalted butter
- ¼ cup shallot or yellow onion, finely diced
- 1 clove garlic minced, optional
- 1 cup spinach or kale tightly packed, roughly chopped
- 6 lices cheddar cheese
Mediterranean Filling
- 2 Tablespoons unsalted butter
- ¼ cup shallot or yellow onion, finely diced
- 2 cloves garlic minced or pressed
- Dash Dash red pepper flakes optional
- ¼ cup sun-dried tomatoes* chopped
- ¼ cup kalamata olives chopped or sliced
- ⅓ cup feta cheese crumbles
Instructions
- Egg Base: the amounts listed are for one version of the sandwiches. If making both versions, double the base, but do so in two separate bowls for easy assembly.
- Preheat the oven to 350F. Whisk together the eggs, half-and-half, salt, and pepper until light and fluffy and completely combined. Set aside.
- Prepare a quarter sheet pan (or two if making both varieties) by spraying with cooking oil and then lining with parchment paper, ensuring it hangs over the edges for easy removal. The cooking spray will help it stick to the pan.
Spinach and Mushroom Filling
- Heat a large skillet over medium heat and add the mushrooms to the dry pan. Cook for 3-4 minutes as the water begins to evaporate from them. Sprinkle in a little salt, and add the butter. Once melted, saute the shallot (and garlic if using) for 3-4 minutes until tender. Add the greens and stir in until wilted. Remove from heat.
Mediterranean Filling
- Heat a large skillet over medium heat and add the shallot; saute for 2-3 minutes with a pinch of salt. Add garlic and red pepper flakes, cooking for an additional 1-2 minutes until fragrant. Add sun-dried tomatoes and kalamata olives for 1-2 minutes. Remove from heat.
Time to Bake
- Spread the veggies evenly across the prepared quarter sheet pan. Pour in the egg mixture over the veggies, carefully so the veggies aren’t spread into one area. You can also use a utensil to adjust if needed. For the Mediterranean version, sprinkle the eggs with the feta cheese before baking.
- Bake at 350F for 17-20 minutes until set and the international temperature reaches 165°F. Let the eggs cool in the pan for at least 5-10 minutes; if the centers are slightly jiggly still, this will help them set up.
- Grab the edges of the parchment paper to gently lift the eggs from the pan and place on a cutting board. Use a biscuit cutter to cut circle-shaped eggs, or a knife to cut 6 squares.
Assembly
- If enjoying the sandwiches right away, I recommend toasting the English muffins and giving them a slather of butter. Then, assemble the sandwiches by placing the egg piece on one English muffin piece, then top with cheddar cheese for the mushroom variety, and extra feta as desired for the Mediterranean version.
- Meal Prep in Fridge: allow the eggs to cool, then wrap the sandwiches in foil, label, and place in the fridge to enjoy throughout the week. They will last for 3-4 days. Reheat in the microwave, air fryer, or oven until heated through.
- To Freeze: cool completely, then wrap the sandwiches in foil. Place wrapped sandwiches in a freezer-safe bag. Label and date the bag and place in the freezer. See notes below for tips on reheating from frozen.
Equipments used:
Notes
- Oven: Place the foil-wrapped sandwich straight into the oven. Begin heating oven to 425° and let the sandwich heat for approximately 25-30 minutes. I like to open the foil to toast the top and melt the cheese more a few minutes before removing from the oven.
- Note: the original method for this recipe was done on the stovetop in a non-stick pan. I've since updated the recipe for an easy sheet-pan baked eggs method. This updated method reduces waste and is easier to cut individual servings. If you prefer, get the original recipe method here.
- Sun-Dried Tomatoes: if packed in oil, be sure to pat them dry to reduce excess moisture.
- Cheddar Cheese: feel free to use any variety of cheese you like! Gruyere or Swiss are also delicious with mushrooms and spinach!
- Eating Immediately: If enjoying right away, I recommend toasting the English muffin and spreading on some butter. If you want the cheese extra melty, stick the muffin with cheese under the broiler for a few minutes before adding the egg.
Reheating from Fridge:
Oven/Air Fryer: Place the foil-wrapped sandwich straight into the cooled oven or air fryer basket. Begin heating oven to 425° (or 300°F for air fryer) and let the sandwich heat for approximately 15-20 minutes (10 minutes for air fryer). I like to open the foil to toast the top and melt the cheese before removing. Microwave: on 50% power, heat wrapped in a paper towel for 1-2 minutes, flipping, until heated through.
- Oven/Air Fryer: Place the foil-wrapped sandwich straight into the cooled oven or air fryer basket. Begin heating oven to 425° (or 300°F for air fryer) and let the sandwich heat for approximately 15-20 minutes (10 minutes for air fryer). I like to open the foil to toast the top and melt the cheese before removing.
- Microwave: on 50% power, heat wrapped in a paper towel for 1-2 minutes, flipping, until heated through.
- To Thaw from Freezer: Place the sandwich in the fridge the night before and then heat it the next day as described above.
Directly From Freezer:
Oven: Place the foil-wrapped sandwich straight into the oven. Begin heating oven to 425° and let the sandwich heat for approximately 25-30 minutes. I like to open the foil to toast the top and melt the cheese more a few minutes before removing from the oven. Air Fryer: cook, wrapped,at 300°F for 25 minutes; open the sandwich to toast the inside (optional) for an additional 5 minutes. This method gives the exterior a crisp toast. Microwave: Remove the sandwich from foil/plastic wrap and wrap it in a paper towel. Defrost at 30% power for 3-4 minutes, flipping halfway through.
- Oven: Place the foil-wrapped sandwich straight into the oven. Begin heating oven to 425° and let the sandwich heat for approximately 25-30 minutes. I like to open the foil to toast the top and melt the cheese more a few minutes before removing from the oven.
- Air Fryer: cook, wrapped,at 300°F for 25 minutes; open the sandwich to toast the inside (optional) for an additional 5 minutes. This method gives the exterior a crisp toast.
- Microwave: Remove the sandwich from foil/plastic wrap and wrap it in a paper towel. Defrost at 30% power for 3-4 minutes, flipping halfway through.
- Note: the original method for this recipe was done on the stovetop in a non-stick pan. I've since updated the recipe for an easy sheet-pan baked eggs method. This updated method reduces waste and is easier to cut individual servings. If you prefer, get the original recipe method here.
Nutrition Information
Show Details
Serving
1sandwich
Calories
372kcal
(19%)
Carbohydrates
31g
(10%)
Protein
20g
(40%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
303mg
(101%)
Sodium
687mg
(29%)
Potassium
386mg
(11%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1188IU
(24%)
Vitamin C
3mg
(3%)
Calcium
214mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6sandwiches
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 372kcal | 19% |
| Carbohydrates | 31g | 10% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 303mg | 101% |
| Sodium | 687mg | 29% |
| Potassium | 386mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1188IU | 24% |
| Vitamin C | 3mg | 3% |
| Calcium | 214mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
3 reviews
Excellent
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