Breakfast Sandwiches – meal prep style! Bake up your eggs on a sheet pan with bacon and spinach, tuck them into english muffin with some cheese, and stash them in the freezer for the week. SO GOOD.
Meal Prep Breakfast Sandwiches
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These are sooo good! I have eaten them for two weeks in a row. I heat them in the oven and my boyfriend and I take them to work with us. Thanks!
I take it all back.
Everything I said about not liking make-ahead egg recipes… I was wrong. I just hadn’t found THE ONE yet.
You guys, these sandwiches are the best food thing in my life right now.
The eggs are baked to barely-set perfection in a sheet pan with crisped bacon and spinach, and they get tucked in under a blanket of melted white cheddar cheese and sandwiched between two crispy English muffin slices. And when you wrap them up with foil, stash them away in the fridge or freezer, toast them up on short / hungry notice, and maybe load them with a smashed avocado and a squeeze of sriracha because you are just that kind of person, it is simple magic.
Real food meets convenience food meets YUMMY. The whole thing just works.
Watch How To Make Meal Prep Breakfast Sandwiches
How To Make Meal Prep Breakfast Sandwiches (With Reheated Eggs That Are Actually Good)
It’s really simple.
First, cook up some bacon and spinach (or kind of whatever you want – sausage, veggies, etc.)
Mix it with your eggs.
Pour it on a sheet pan and bake it gently – remember, barely set.
Then use a jar lid or, I don’t know, a proper knife I guess? and cut the eggs into little rounds.
Assemble sandwiches, wrap in foil, and voila. You’ve meal-prepped your way into the breakfast sandwich world, and your breakfasts (and lunches and dinners) will be so much better for it.
Not to tell you what to do, but these breakfast sandwiches would also love you forever if you gave them a healthy smear of Magic Green Sauce or Garlic Butter Tomato Sauce. I mean, all those layers, plus a kick of zingy flavor? Right?
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Meal Prep Breakfast Sandwiches
- Total Time: 30 minutes
- Yield: 10–12 breakfast sandwiches 1x
Description
Breakfast Sandwiches – meal prep style! Bake up your eggs on a sheet pan with bacon and spinach, tuck them into english muffin with some cheese, and stash them in the freezer for the week. SO GOOD.
Ingredients
Scale
- 12 eggs
- 1/4 cup whole milk
- 1 1/2 teaspoons salt
- 6 slices bacon
- a few handfuls of spinach
- 12 English muffins
- Cheese (optional)
- Butter (optional)
Instructions
- Preheat oven to 300 degrees. Generously oil a rimmed half sheet pan.
- Whisk the eggs, milk, and salt.
- Cut the bacon into small pieces. Fry in a heavy skillet until crispy. Add the spinach and stir until wilted. Using tongs, let excess fat drip off for a few seconds before adding your bacon and spinach to the egg mixture.
- Pour the egg mixture into the oiled half sheet pan (13″ x 18″). Bake for 15 minutes, until just set.
- Remove, cool, and cut into rounds using a wide mason jar lid or round cookie cutter. Spread English muffins with butter (optional) and place an egg round on each one. Add cheese, wrap in foil, and voila.
- Refrigerate (4-5 days) or freeze (no limit, lol). To reheat, you can use the oven, microwave, toaster oven, or some combination of all! See notes.
Equipment
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Notes
Reheating From the Fridge: You can use a toaster oven, regular oven, toaster, or microwave. You can put the sandwiches open face or leave them wrapped in foil. My preferred method is wrapped in foil in the oven. I set the oven to 425 and toss that breakfast sandwich right on in. I bake it for 8-10 minutes if the oven is already hot, but if not, I will just put it in while it’s preheating and leave it in a little longer – about 10-15 minutes. Then I unwrap it, squeeze some Sriracha or spread a little avocado on there, and good to go!
- For a more toasted english muffin with crispy edges, you can unwrap it and open it back up (egg on one half, cheese on the other) and broil for 3-5 mins until heated and crispy.
Reheating From Frozen: You can either let it thaw in the fridge overnight and follow the instructions above, or leave it in the oven a little longer (about 30 mins).
Cheese: I used a cheddar-gruyere blend I got at Trader Joe’s and it was LIFE.
Egg Thickness: If you want a thicker egg layer, you can bake this in a quarter sheet pan – just bake for a bit longer (20-30 minutes) to make sure it’s done.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: meal prep breakfast sandwiches, breakfast sandwiches, egg breakfast sandwich
One More Thing!
This recipe is part of our collection of favorite egg recipes. Check it out!
Filed Under: All Recipes Bacon Breakfast Eggs Kid-Friendly Meal Prep Recipes Sandwiches Sheet Pan Spinach Spring Sugar-Free
March 7, 2019
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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I started making these a few years ago for my husband to take to work and since then we always have some in the freezer! He loves them so much that he even took them on a fishing trip and now his friends request them too! I also recommended them to my 14 year old niece who makes the entire recipe by herself frequently.
I typically make them with turkey sausage patties and sprinkle shredded cheese right in the egg mix so that it stays mess free when reheating. Always a hit and such an easy recipe to meal prep, thank you!
So great, thanks for the notes!
When would the sauce be added?
What a brilliant, helpful recipe, thank you! My tweaks were to add cottage cheese (more protein) and swap out some of the eggs with egg whites. As for the “leftovers” after punching out the rounds, I simply piled those atop the round. This makes for a better egg-to-bread ratio, and also made it easier for me to calculate the nutrition details. Hubs (less patient than me) follows another commenter’s advice—microwaves 1 min., 30 min. rest, then another 1 min. I do the first minute, followed by a few minutes in the toaster oven. So good!!!
Tried making these, using a 13×18 inch sheet pan, the eggs did not rise and were very flat- wondering if you have any tips? Maybe I didn’t whisk enough?
Making these for Valentine’s Day gift for busy daughter and new SIL. They like protein packed spinach forward breakfasts! I will report. Just wanted to share in case others want a beloved yet non sweet VD idea. Of course I’m dropping off blueberry muffins too!
Great blog
Healthy and delicious thankyou so much for sharing this recipe. More like this please, I love it! 😍
These are so good, the sandwich looks very fresh and appetizing😋😋😋
Wow, 10/10 must try! The Tutorial is precise and accurate, and it was delicious! More of these kind of recipes please!
I wanted to ask, how do make this recipe card that you always use because I wanna make one too
Thank you
Ps great idea
Can I use bagel instead of english muffin?
Absolutely!
Recommendations on reheating in the microwave? Bread often gets chewy & tough when microwaved. How long?
Great idea! Love to have healthy prepped breakfast option in the freezer. I usually do something similar with tortillas. Thanks for sharing!😊
This was so helpful for me as I’m learning to meal plan and improve my diet
Have you tried reheating in the microwave? If so, how was it? And what where your setting?
Yum! Yum! I love breakfast sandwiches! These look so good!
I have loved this recipe, but my eggs leave a film on the pan that is really hard to wash off. Any advice on what you use to not have the eggs stick? I really tried to oil more but it just hasn’t worked. Thanks for the help!!
These are great! I make these breakfast sandwiches often. This is an easy, make-ahead, and convenient breakfast recipe to make a part of your freezer inventory. One note is that the eggs take longer than 15 minutes in my oven.
Made these using spicy breakfast sausage, red peppers, and spinach. SO GOOD. Will definitely keep this in the rotation!
Do you toast the English Muffins during prep or just reheating?
Just reheating!
WOW! My middle schooler and I got busy- and had a LOT of fun- making these for the weeks ahead and we feel very proud of ourselves with these DELICIOUS beauties all ready to go in the fridge and freezer. Definitely a hit and a huge September win! Thank you!
Hi! I know cutting corners…but could precooked bacon work for this recipe?
We love SOS tips and tricks! We haven’t tried this one to know though, so if you try it out, we’d love to hear!
My favourite meal-prepped savoury breakfast so far. Delicious, affordable and easy. I’m keen to experiment with a few different fillings ☺️
Very nice and Good Services..
I use a carton of egg whites and Dave’s Bread English muffins. A little healthier . But these are an awesome and easy breakfast for on-the-go or if you have kids. I like how you can add something different (bacon, sausage) each time.