Meal Prep Spinach and Artichoke Breakfast Sandwiches (Freezer Friendly)
User Reviews
5
Meal Prep Spinach and Artichoke Breakfast Sandwiches (Freezer Friendly)
Description
The Meal Prep Spinach and Artichoke Breakfast Sandwiches feature a savory blend of garlic, drained and chopped artichoke hearts, finely diced red onion, and sliced precooked turkey sausage sautéed to soften the vegetables and heat through the sausage. Fresh baby spinach is stirred in at the end, wilting lightly from residual heat. This flavorful mixture forms the base for baked eggs combined with egg whites and almond milk (or other milk) whisked together with salt and pepper to create a tender, set egg custard.
After baking the mixture on a baking sheet until set, it is cooled and sliced into patties. These are layered onto toasted English muffins with slices of cheese such as sharp cheddar. The combination delivers a balanced texture: the egg is soft but firm enough to hold together, the vegetables add moisture and flavor, and the sausage and cheese provide savory depth.
These sandwiches are designed for make-ahead preparation, suitable for refrigeration up to a week or freezing up to 3-4 months. When ready to eat, they can be reheated from frozen or refrigerated states using a microwave followed by optional crisping in an air fryer, oven, or toaster oven. This flexibility helps maintain texture and flavor for convenient breakfasts throughout the week.
The recipe notes include tips for wrapping sandwiches individually for freezing and reheating methods to restore crispness and warmth before serving.
Ingredients
- 2 tsp olive oil 10g
- 2 cloves garlic minced
- 1 cup artichoke hearts drained & chopped, 140g
- 1/2 cup red onion finely diced, 90g
- 12 turkey breakfast sausage sliced, precooked, links
- 4 oz. spinach fresh baby
- 10 egg large
- 3/4 cup egg white, 180g
- 1/3 cup almond milk or other milk of choice, unsweetened, plain, 80g
- 12 lices cheese I used sharp cheddar. Provolone, swiss or white cheddar would also be delicious with this!
- 12 English Muffin I used Dave Killer’s
Instructions
- Preheat the oven to 350 degrees F. Spray a baking sheet generously with nonstick cooking spray. I used a half size baking sheet (13x18-inch) for this.
- Heat olive oil in a skillet over medium heat. Add the minced garlic, artichoke hearts, red onion and sausage and saute for 4-5 minutes, until the onion starts to become translucent. Remove from heat and stir in the spinach until it has wilted down. Transfer spinach artichoke mixture to prepared baking sheet and spread out evenly.
- To a large bowl, add the eggs and whisk together. Then add the egg whites, milk, salt and pepper and whisk until everything is combined. Pour the scrambled eggs over top and give everything a good stir again to make sure everything is spread out evenly and submerged.
- Bake for 20-22 minutes, or until the eggs are set in the middle. Let cool in the pan for at least 15 minutes before slicing.
- Quick note: If you are enjoying your sandwich now, go ahead and toast your english muffin. If you are preparing sandwiches for meal prep, you still can toast, but I think it tastes better later (and reheats better) if you don’t toast it first.
- Cut egg bake into 12 square patties. Cut the english muffin in half and lay the egg patty on one side (add two to make it a double if you wish). Top with cheese and then the other half of the english muffin. Repeat for all your patties!
Notes
- Store sandwiches in the refrigerator for up to 7 days, wrapped in plastic wrap.
- For freezing, wrap each sandwich individually in plastic wrap and aluminum foil, then place in a freezer-safe bag for up to 3-4 months.
- To reheat from frozen, microwave on defrost followed by high power, then optionally crisp in an air fryer, oven, or toaster oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 310kcal | 16% |
| Carbohydrates | 28.2g | 9% |
| Protein | 21.2g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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