Delicious Veggie Breakfast Sandwich Recipe

Veggie Breakfast Sandwich
Veggie Breakfast Sandwich

In addition to efficiency, sleep is also important to me. As a result of combining these two, I prepare breakfast the night before I go into the office for meetings with clients. You’re going to love it! The scones aren’t as good as those I prepare the night before, but they’re close. If it means less hassle and time on the day of, I’m available! Just microwave it for one or two minutes, and you’re good to go!

There has been a rut I’ve fallen into when it comes to making breakfast the next day. Each fall and winter, I usually make either oatmeal or overnight oats. The toppings change occasionally, but the base stays the same. I searched for make-ahead breakfast inspiration when brainstorming a back-to-school recipe and discovered burritos and sandwiches were the most popular options.

The vegetarian breakfast sandwich combines tangy goat cheese, a fried egg yolk, and spinach wilted in smoky red pepper sauce. It was exactly what I had been looking for! As I had some time now, I decided to freeze breakfast sandwiches ahead of time.

It’s also nice to know that you can customize them to your liking. Perhaps you’d like to add some bacon, sausage, or veggie sausage to tickle your taste buds. Maybe you prefer regular toast over English muffins. Moreover, it adds a little bit more substance to an egg and cheese breakfast, although if that sounds like your cup of tea, you can go ahead and do it! Unlike oatmeal, they keep me full for a long time!

Is there any type of vegetable I can use?

As for the vegetable element of my Freezer Ready Breakfast Sandwiches, you can use spinach, onion, broccoli, corn bread, or even kale and zucchini bread. Prepare the breakfast sandwiches by sautéing fresh vegetables for a few minutes before adding them to the eggs. Don’t let the vegetables become soggy.

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  • The size of your egg slices determines how many buns you’ll receive.
  • Spinach, feta, and tomatoes are included in the recipe, but you can substitute any vegetables or cheese you wish.
  • It’s possible to eat leftover frittata scraps as they are in a bowl, or to stuff them between buns and enjoy a sandwich.
  • Putting the buns in the toaster and toasting them before building sandwiches makes them more sturdy (and less soggy) when reheated.
  • The sandwich is even more delicious when it has an additional slice of cheese.

How long will they last in the freezer?

It takes me around three to four weeks to consume a batch of Veggie sandwiches, but according to food safety guidelines, you should freeze eggs for up to a year. To avoid freezer burn, it is best to consume them within about three months.

Veggie Breakfast Sandwich

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.


  • 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


  1. 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.Veggie Breakfast Sandwich Ingrediant
  2. 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.Veggie Breakfast Sandwich Dice
  3. Your spinach baby is now ready. Initially, the frying pan might not be big enough to fit it all but have faith.Veggie Breakfast Sandwich Tomato
  4. 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.Veggie Breakfast Sandwich Cook
  5. The beaten eggs should be added on top of the vegetables. The pan should be shaken a little bit to distribute everything evenly.Veggie Breakfast Sandwich Bake
  6. Continue to cook the frittata over medium heat until the eggs are about halfway set. Add feta cheese to the frittata.Veggie Breakfast Sandwich Freeze
  7. 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.Veggie Breakfast Sandwich Add
  8. 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.Veggie Breakfast Sandwich Burger
  9. 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.Veggie Breakfast Sandwich Recipe



    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 341Total Fat: 17gCholesterol: 331mgCarbohydrates: 29gSugar: 8gProtein: 20g
    Hi, I'm Emma Gold and I am the Blog Editor at My blog is all about kitchen accessories and utensils that you need to make your cooking life easier! If you're looking for a new knife or spatula, or want to upgrade your pots and pans; then come visit me at my blog to see what's hot in the kitchen world today!
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