Master meal-prep and enjoy a hot breakfast every morning of the week without a lot of effort! Vegetarian Breakfast Sandwiches can be made two ways – a veggie mix or Mediterranean – and only require one pan!
Picture this: waking up far too early. It’s still pitch dark out because the days are getting shorter, and colder. You’re basically dragging yourself out of bed.
Sounds miserable, right? I know!
Now picture only having to turn on your oven while you get ready for the day, and then returning to have a piping hot, cheesy English muffin breakfast sandwich.
Sounds pretty unbelievable, right? I know!
Lucky for you, it’s not unbelievable, it’s your soon-to-be reality. Your easy, delicious, morning miracle reality.
Meal Prep Breakfast Sandwiches
Do you know what’s great? Having breakfast sandwiches already prepared for early mornings when you’re starving but have snoozed one-too-many times to actually have breakfast.
Do you know what’s even better? Only using one pan during meal-prep to cook the eggs for these epic breakfast sandwiches. Seriously. ONE PAN.
How to Cook Eggs for Breakfast Sandwiches
One pan to sautee the veggies. The same pan to pour the whisked eggs into. And the same pan to let the eggs slowly cook in an even layer in.
You will want to use your best non-stick pan (affiliate link). I love this one – it’s a non-toxic, non-stick pan (WIN!) and works wonders with cooked eggs. They do not stick. At all. And that’s the ultimate non-stick pan test, isn’t it?!
Once the eggs are set, you can use a biscuit cutter (affiliate link) if you want perfectly round circles to match your English muffins. Otherwise, divide the egg sheet into fourths and fold it on the muffin. No fanciness required, I promise.
Top with cheese, wrap ’em up, and prepare to have your mornings forever changed.
How to Freeze Breakfast Sandwiches
Can’t eat all your sandwiches in a week? Want to make a double batch so you never have to worry about breakfasts EVER AGAIN? Or just really want to be sure they don’t go bad before you get to devour them?
Freeze these babies up! Once they’re assembled (English muffin + egg + cheese) and cooled, they’re ready for the freezer.
Because I try to avoid plastic wrap, foil is my first line of defense around the breakfast sandwiches. This also makes for SUPER EASY cooking, because you can just stick the whole thing into the oven without the worry of taking any plastic or paper off.
That’s it! Wrap, label, and freeze. If you’re worried about extra freezer protection, wrap a second time with foil, or use some freezer paper.
What about thawing?
Two options to bringing frozen breakfast sandwiches to the table.
If you remmeber the night before, place the sandwich in the fridge to thaw. The next morning, you’ll heat it in the oven until warmed throguh.
Forgetful and…oops… the sandwich is still in the freezer and you just rolled out of bed and will be hangry reeeeal soon?! NO WORRIES! Put the sandwich in the oven once you turn it on (so it slowly heats with the preheat). It will take a little longer than the thawed sandwich will, but nothing beats a homemade, ready-to-eat, fulfilling breakfast that you just threw in the oven.
Ah! The options! Ok, so over on Instagram you could not decide between a more traditional vegetarian breakfast sandwich, or the Mediterranean inspired breakfast sandwich.
Of course, I’m bringing you both.
The more traditional sandwich starts with shallot and garlic (duh, of course), some spinach, and some mushrooms. All topped with a cheesy, melty cheddar.
The Meditteranean version packs a punch with kalamata olives, sun-dried tomatoes, spinach, and tangy feta.
Let this be your friendly reminder that you can substitute ingredients. If you hate mushrooms, replace them with your favorite bell pepper. Or leave them out! Love green olives instead of kalamata? Go for it! Point being, make these sandwiches ones you’ll love. Once you have the method down, you can mix and match and adjust with whatever you have on hand.
The gift – er sandwich – that keeps on giving!Print