Spinach & Feta Meal Prep Breakfast Sandwiches
Yes it’s true, you can make breakfast sandwiches meal prep friendly! This recipe is so easy to make and can be customized according to your preferences. You’ve been warned, this one’s hard to get sick of.
Yes it’s true, you can make breakfast sandwiches meal prep friendly! This recipe is so easy to make and can be customized according to your preferences. You’ve been warned, this one’s hard to get sick of.
Equipment//
Ingredients//
10 eggs
1/4 cup milk of choice
1/4 a white onion, diced
1 tsp minced garlic
A few handfuls of spinach
Salt and pepper
1/2 cup reduced fat feta cheese
6 English muffins
1 avocado, mashed
Optional add ins: meat of choice, butter
Instructions//
1. Preheat oven to 300F and grease a baking pan with olive oil spray, set aside.
2. To a large bowl add eggs, milk, salt and pepper. Whisk until combined
3. Place a pan over medium heat and spray with olive oil cooking spray and add onion and garlic and cook for 2-3 minutes. Reduce heat to low and add your spinach and season with salt and pepper, cook until wilted.
4. Add spinach to the egg mixture then pour into greased baking pan. Cook for 15-16 minutes or until eggs are set. Halfway through cooking, sprinkle feta on top of eggs.
5. Using a round cookie cutter or lid, cut your eggs into 6 circles (save any leftover eggs for the sandwiches or to have on the side)
6. Add egg to English muffins. Wrap sandwiches in plastic wrap and place in the fridge for up to 5 days or freezer (unlimited). When you are ready to eat, add avocado DO NOT ADD BEFORE REFRIGERATING OR FREEZER IT WILL GET BROWN AND YUCKY
7. REHEATING: from refrigerated, place in the oven or toaster oven at 400 for 10 minutes then add avocado Or microwave to desired warmth before adding avocado. From frozen, make sure to thaw in the fridge the night before.
Nutrition Info//
Serving Size: 1 breakfast sandwich
Servings: 6
Amount per serving
Calories: 295
Total Fat: 13.5g
Total Carbohydrate: 30.5gProtein: 16.3g
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