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Spinach, Feta and Egg Breakfast Sandwiches (meal prep!)

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These Spinach, Feta and Egg Breakfast Sandwiches are a meal prep dream! They’re one of my go-to healthy and filling breakfast ideas made with a few simple ingredients and are so convenient to keep on hand.

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins

Yield: 6 sandwiches 1x

Ingredients

Scale
  • 8 large eggs (I love Happy Egg)
  • 1/4 cup milk
  • 1/4 cup plain greek yogurt
  • 1/2 cup feta cheese, crumbled
  • 2 cups fresh baby spinach, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Sea salt and black pepper to taste
  • 6 english muffins of choice (gluten-free if needed), sliced in half

Instructions

  1. Preheat oven to 350 degrees and grease a quarter non-stick sheet pan with oil
  2. In a large bowl, whisk together eggs, milk, yogurt until smooth
  3. Add in cheese, spinach and spices and mix all together
  4. Pour onto baking sheet and evenly spread across
  5. Bake in oven for 20-25 minutes or until eggs are fully cooked and top is just about golden
  6. Allow the eggs to cool completely then cut into 6 equal pieces (I used a round cookie cutter but you can cut into squares too)
  7. Place an egg round onto half the english muffins then top with the half
  8. Wrap each sandwich in foil or parchment paper and store in a large freezer-safe bag for up to 2 months
  9. To reheat in microwave: unwrap sandwich and place in microwave on a microwave-safe plate for 90 – 120 seconds
  10. To reheat in oven: preheat to 350 degrees F and place sandwich on baking sheet and warm for about 10 to 15 minutes or until warmed through
  11. I love to add some butter or cream cheese on top too to the sandwich once warm!

Notes

*Store in freezer for 2 months

  • Author: Rachel

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