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!

THE INGREDIENTS

- eggs - half and half (or milk) - English muffins - veggie fillings!

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!

MEDITERRANEAN VERSION

The Mediterranean version has a mixture of sun-dried tomatoes, kale, olives, and feta cheese.

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.

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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