These 20-minute vegetarian breakfast sandwiches with egg are perfect for meal prep and freezer-friendly, too! Veggie-loaded, these breakfast sandwiches are made with store-bought English muffins for ease. They’re an ideal grab-and-go option for breakfast on busy mornings!
Heat non-stick skillet over medium heat. Melt the butter and add the shallot, garlic, and mushrooms. Cook for 5-7 minutes until the mushrooms are tender.
While the mushrooms are cooking, whisk the 5 eggs and 2 TBSP half-and-half together. Set aside.
Add spinach to cooked mushrooms, and stir for 1 minute until wilted; spread the mixture evenly across the pan. Pour the egg mixture into the pan, turning the heat to low, and cover. Let cook for 10-14 minutes until eggs are set through the middle. Remove from heat and let cool slightly; divide into 4 servings (using a biscuit cutter or just divide the eggs).
Assemble the sandwiches: a toasted english muffin (with a smear of butter is best!), egg, cheese, english muffin top. If eating immediately, enjoy! If meal prepping, wrap sandwich in foil, label with name and date, and either place in the fridge or the freezer. You don't necessarily need to toast if freezing. See notes about cooking from fridge/freezer.
Mediterranean Version:
Heat non-stick skillet over medium heat. Melt the butter and add the shallot, garlic, and dash of red pepper flakes; cook for 1-2 minutes. Add the sun-dried tomatoes and kalamata olives, continuing to cook for 2 more minutes.
While the veggies are cooking, whisk the 5 eggs and 2 TBSP half-and-half together. Set aside.
Add spinach to cooked veggies, and stir for 1 minute until wilted; spread the mixture evenly across the pan. Pour the egg mixture into the pan, turning the heat to low, and cover. Let cook for 10-14 minutes until eggs are set through the middle. Remove from heat and let cool slightly; divide into 4 servings (using a biscuit cutter or just divide the eggs).
Assemble the sandwiches: a toasted english muffin (with a smear of butter is best!), egg, cheese, english muffin top. If eating immediately, enjoy! If meal prepping, wrap sandwich in foil, label with name and date, and either place in the fridge or the freezer. You don't necessarily need to toast if freezing. See notes about cooking from fridge/freezer.
Notes
Eating Immediately: If enjoying right away, I recommend toasting the English muffin and spreading on some butter. If you want the cheese extra melty, stick the muffin with cheese under the broiler for a few minutes before adding the egg.
Reheating from Fridge: Place the foil-wrapped sandwich straight into the cooled oven (if you wrapped with anything else -- like plastic -- remove before putting in the oven!). Begin heating oven to 425° and let the sandwich heat for approximately 15-20 minutes. I like to open the foil to toast the top and melt the cheese more a minute or two before removing from the oven.
To Thaw from Freezer: Place the sandwich in the fridge the night before and then heat it the next day according to directions above.
If heating straight from the freezer: Place the foil-wrapped sandwich straight into the oven (if you wrapped with anything else -- like plastic -- remove before putting in the oven!). Begin heating oven to 425° and let the sandwich heat for approximately 25-30 minutes. I like to open the foil to toast the top and melt the cheese more a few minutes before removing from the oven.
Toasting English Muffin: I tested both toasting the English muffin before assembling for meal prep and not, and I honestly couldn't really notice a difference. I would highly recommend opening up the sandwich a few minutes before removing it from the oven to toast one side and ensure the cheese is melty! But a good butter smear before assembly on the muffins makes it extra tasty.