Name: Veggie Breakfast Sandwich
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Yield: 1
Cuisine: Vegetarian
Ingredients: 10 Large Eggs; 5 oz Feta cheese; 8 oz Baby spinach; 1 cup Cherry tomatoes; 1 Medium red onion; 1 tbsp Extra virgin olive oil; 6 Wholegrain breakfast rolls

The concept of efficiencies appeals to me. Sleep is also important to me. Combining these two, I love preparing breakfast the night before the days I travel into the office to see clients. There’s no better feeling than hitting the snooze button. You’re going to love it! The scones don’t taste as good as the ones I make the night before, but they are close. And if it means less hassle and time on the day of, I am available! Simply microwave for 1-2 minutes and you’re good to go.

For some reason, I’ve gotten into such a rut when it comes to making breakfast the day before. Every fall and winter, it’s either oatmeal or overnight oats. The toppings change occasionally, but the base is always the same. While I was brainstorming a back-to-school recipe, I searched for make-ahead breakfast inspiration and found that burritos and sandwiches appeared to be the most popular results.

We have just the sandwich for you. This Veggie breakfast sandwich combines tangy goat cheese, a fried egg yolk, and spinach wilted with smoky red pepper sauce. This was everything I needed to know! Now that I had some time, I decided to experiment with freezing breakfast sandwiches in advance.

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I also appreciate the fact that they can be customized to make them your own. Maybe you would like to add some bacon or sausage or veggie sausage to tickle your taste buds. Maybe you prefer regular toast over English muffins. Just follow the instructions here and you can easily customize the dish. Additionally, it adds a little bit more substance to an egg and cheese breakfast, although if that sounds like your cup of tea, go for it! They’re very filling and satisfying and keep me going longer than oatmeal!

Things to Consider When Making Veggie Breakfast Sandwich

Is there any type of vegetable I can use?

You can use a variety of vegetable combinations for the vegetable element of my Freezer Ready Breakfast Sandwiches, including spinach, onion, broccoli, and even corn and zucchini bread. Using fresh vegetables, sauté them down for a few minutes before stirring them into the eggs to remove some of the moisture. Don’t let your breakfast sandwiches become soggy.

How long will they last in the freezer?

While I tend to consume a batch of Veggie sandwiches within three to four weeks, food safety guidelines advise you to freeze eggs for up to a year. The best time to eat them is within about 3 months to prevent freezer burn.

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Tips:

How big your egg slices are will determine the number of buns you get.
This recipe calls for spinach, feta, and tomatoes, but you can use whatever vegetables and cheese you have on hand.
Using leftover frittata scraps for lunch can either be thrown in a bowl and eaten as is or crammed between an extra bun and enjoyed as a sandwich.
Toasting the buns before assembling the sandwich makes it more sturdy (and less soggy) when reheated. I strongly recommend it.
An additional slice of cheese in the sandwich makes these sandwiches even more delicious.

Veggie Breakfast Sandwich Recipe

Veggie Breakfast Sandwich

Yield: 1

Prep Time: 12 minutes

Cook Time: 3 minutes

Total Time: 15 minutes

The best breakfast sandwich you’ll ever have, seriously. These quick egg sandwiches are great for lunch and dinner, too. Feel free to change up the toppings. The recipe yields 1 sandwich; cook one egg at a time and assemble sandwiches as needed.

Ingredients

10 Large Eggs
5 oz Feta cheese
8 oz Baby spinach
1 cup Cherry tomatoes
1 Medium red onion
1 tbsp Extra virgin olive oil
6 Wholegrain breakfast rolls

Instructions

Set your oven to the grill/broil setting at 450 degrees Fahrenheit/225 degrees Celsius Separate your eggs and whisk thoroughly in a medium bowl. Add salt and pepper to taste and set aside.
Over medium-high heat, heat a large frying pan with olive oil. Cook the diced onion for 3 to 5 minutes or until it turns translucent, then add the tomato.
Your spinach baby is now ready. Initially, the frying pan might not be big enough to fit it all but have faith.
As it wilts, just keep moving it around in the pan until it is a fraction of its original size. With a little salt and pepper, season the spinach mixture.
The beaten eggs should be added on top of the vegetables. The pan should be shaken a little bit to distribute everything evenly.
Continue to cook the frittata over medium heat until the eggs are about halfway set. Add feta cheese to the frittata.
After the frittata is done cooking, place it under the grill for a couple of minutes to finish cooking - it will become golden and puffy. When the frittata is finished cooking, let it cool slightly. In the meantime, I enjoy toasting my buns under the broiler, but it is optional.
Remove the frittata from the pan and let it cool on a cutting board. You can use a biscuit cutter (or, like me, a large coffee cup) to cut frittata rounds that are approximately the same size as your buns.
A round of frittata should be placed on each bun, and then the lid should be placed on top. Wrap these bad boys in foil, put the date on them, and store them in your freezer.