Healthy Breakfast Sandwich Recipe

Introduction

Start your day with a healthy breakfast sandwich that’s both satisfying and packed with nutrients. This recipe combines fresh vegetables, eggs, and cheese on a toasted English muffin, making it a perfect morning meal that’s quick to prepare and delicious.

Ingredients

• Cooking spray or 2 teaspoons olive oil
• 1/2 white onion – diced
• 5 oz fresh spinach
• 6 large eggs
• 4 egg whites
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup milk
• 1/4 cup shredded cheddar cheese
• 1 cup sliced cherry tomatoes
• 6 English muffins – sourdough or whole wheat
• 6 cheddar cheese slices

Instructions

1. Step 1: Heat a large skillet over medium heat and lightly coat it with cooking spray or olive oil. Add the diced onion and cook until softened, about 3-4 minutes.
2. Step 2: Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and set aside.
3. Step 3: In a large bowl, whisk together the eggs, egg whites, kosher salt, black pepper, and milk until well combined.
4. Step 4: Pour the egg mixture into a nonstick skillet over medium-low heat. Stir gently as eggs begin to set, then add the cooked onion and spinach, folding them into the eggs. Cook until just set but still moist, then sprinkle with shredded cheddar cheese and allow to melt.
5. Step 5: While the eggs are cooking, split the English muffins and toast them until golden brown.
6. Step 6: Assemble the sandwiches by placing a slice of cheddar cheese on each toasted muffin half, topping with the scrambled eggs and veggie mixture, then adding the sliced cherry tomatoes on top.
7. Step 7: Serve immediately for a warm and nutritious breakfast sandwich.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or cayenne pepper to the eggs before cooking.
• Swap cheddar cheese for mozzarella or pepper jack for a different twist.
• Use whole wheat English muffins for added fiber and nutrition.
• Add avocado slices or a dollop of salsa for extra creaminess and zest.
• To make it vegan, replace eggs with tofu scramble and use dairy-free cheese alternatives.

Storage

Store any leftover sandwich components separately in airtight containers in the refrigerator for up to 2 days. Reheat the egg mixture gently in a microwave or skillet, then toast the muffins again before assembling for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this sandwich ahead of time?

Yes, you can prepare the eggs and veggies in advance and store them in the refrigerator. Toast the muffins and assemble the sandwiches just before eating to keep them fresh.

Can I freeze the breakfast sandwiches?

It’s best to freeze individual components like cooked eggs and muffins separately. When ready, thaw and reheat gently, then assemble to prevent sogginess.

Healthy Breakfast Sandwich Recipe

Print Recipe

★★★★★

4.7 from 142 reviews

This Healthy Breakfast Sandwich is a nutritious and delicious way to start your day. It features fluffy scrambled eggs and egg whites cooked with fresh spinach, sautéed onions, and cherry tomatoes, all layered with cheddar cheese on toasted English muffins. This balanced breakfast provides protein, veggies, and whole grains for sustained energy.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 sandwiches 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• Cooking spray or 2 teaspoons olive oil
• 1/2 white onion, diced
• 5 oz fresh spinach
• 1 cup sliced cherry tomatoes

Egg Mixture

• 6 large eggs
• 4 egg whites
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup milk
• 1/4 cup shredded cheddar cheese

Sandwich Components

• 6 English muffins – sourdough or whole wheat
• 6 cheddar cheese slices

Instructions

1. Prepare the Vegetables: Heat a skillet over medium heat and add cooking spray or olive oil. Sauté the diced onion until translucent, about 3-4 minutes. Add the fresh spinach and cook until wilted, around 2 minutes. Remove from heat and set aside.
2. Make the Egg Mixture: In a large bowl, whisk together the 6 large eggs, 4 egg whites, kosher salt, black pepper, and milk until fully combined and slightly frothy.
3. Cook the Eggs: Pour the egg mixture into a nonstick skillet over medium-low heat. Stir gently and continuously until the eggs begin to set. Add in the sautéed onion and spinach along with the shredded cheddar cheese. Continue cooking until the eggs are cooked through but still moist, about 4-5 minutes.
4. Toast the English Muffins: While cooking the eggs, split the English muffins in half and toast them until golden brown.
5. Assemble the Sandwiches: On the bottom half of each toasted English muffin, layer a slice of cheddar cheese, followed by a generous portion of the scrambled egg mixture, then top with sliced cherry tomatoes. Cover with the muffin tops to complete each sandwich.

Notes

• Use sourdough or whole wheat English muffins for added fiber and nutrients.
• Feel free to substitute cheddar with your preferred cheese variety.
• For extra flavor, add fresh herbs like chives or parsley to the egg mixture.
• This recipe can be prepared ahead and refrigerated for a quick breakfast option.

Keywords: healthy breakfast sandwich, scrambled eggs, spinach breakfast, easy breakfast recipe, nutritious breakfast