Healthy Breakfast Sandwiches

This Healthy Breakfast Sandwich is the best way to start your day with eggs and veggies. They are hearty and filling and you can make them ahead, freeze them, or even take one on the go! This delicious Healthy Breakfast Sandwich can be made ahead of time and stored in the fridge or freezer. You can make a bunch for the week and have them ready to go! Which makes it perfect for a quick, protein packed breakfast everyone will enjoy! It is a quick and satisfying way to begin your day and will keep you full until lunch! Not to mention the fact that these sandwiches are loaded with flavor, and are so delicious!

Ingredients:
Cooking spray or 2 teaspoons olive oil
½ yellow onion – diced
5 oz fresh spinach
6 large eggs
4 egg whites
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup milk
¼ cup shredded cheddar cheese
1 cup sliced cherry tomatoes
6 English muffins – sourdough or whole wheat
6 cheddar cheese slices

Instructions:
Cook the veggies:
Heat up a skillet over medium-low heat, spray the pan with cooking spray or add the olive oil. Once hot, add the chopped onions, cook for 2-3 minutes until translucent. Add in the spinach and toss. Cook until the spinach is wilted, about 2 minutes. Remove and let cool .

Prep the egg mixture:
In a medium-size mixing bowl, crack the eggs and egg whites and whisk well for about 30 seconds. Add in the milk, salt & pepper and whisk.
Add the shredded cheddar cheese, cherry tomatoes and cooked, cooled spinach mixture to the eggs and lightly mix to combine it all together.

Bake the eggs:
Preheat the oven to 375 degrees F and spray a 9×13 baking pan or baking sheet with cooking spray. Spray it well so that the eggs do not stick to the pan. Pour the egg mixture evenly into the pan. Bake for 25-30 minutes until the eggs are set and firm in the middle. Remove and let cool for a few minutes.

Build the breakfast sandwiches:
While the eggs are cooking, you can slice and toast the English muffins. Slice the English muffins and spread them onto another baking sheet. Place them into the oven where the eggs are baking and toast them for 10 minutes. After 7 minutes, top the bottom halves of the muffins with the slices of cheddar cheese and place back in the oven for the final 3 minutes to melt the cheese. Remove.
Use a round glass, the top of a mason jar, or a round cookie cutter to cut the eggs to fit the muffins. You can also use a knife to cut them and a spatula to lift the eggs from the pan. To cut the eggs press the jar or cookie cutter into the cooked eggs then use a knife to lift the eggs from the pan.
Place the cut eggs onto the opposite side of the bread without the cheese then top with the other side of the bread that has the melted cheese on it. Continue until you have built all of the breakfast sandwiches.

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