FORK IN THE KITCHEN
Vegetarian English Muffin Breakfast Sandwiches
These 30-minute vegetarian breakfast sandwiches with egg are perfect for meal prep and freezer-friendly, too! Veggie-loaded, they’re an ideal grab-and-go option for breakfast on busy mornings!
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THE INGREDIENTS
- eggs
- half and half (or milk)
- English muffins
- veggie fillings!
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VEGGIE VERSION
Coming to you with two varieties! The first is a mixture of mushrooms and spinach or kale with cheddar cheese. It's very customizable!
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MEDITERRANEAN VERSION
The Mediterranean version has a mixture of sun-dried tomatoes, kale, olives, and feta cheese.
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1
Saute the veggies to infuse flavor from the aromatics and soften them.
2
Line a quarter sheet pan with parchment and spread on the cooked veggies.
Quarter Sheet Pan (affiliate)
3
Pour in the egg mixture slowly so they veggies don't disperse to one side.
4
Bake for around 20 minutes until set; allow the eggs to set further in the pan for 10 minutes after removing.
5
Use a biscuit cutter or cut the eggs into 6 squares.
6
Place on a toasted English muffin, top with cheese, and enjoy!
7
Or wrap, and freeze, for easy breakfasts!
Meal prep them and your future self will thank you!
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