Master meal-prep and enjoy a hot breakfast every morning of the week without a lot of effort! Vegetarian Breakfast Sandwiches can be made two ways – a veggie mix or Mediterranean – and only require one pan!
Picture this: waking up far too early. It’s still pitch dark out because the days are getting shorter, and colder. You’re basically dragging yourself out of bed.
Sounds miserable, right? I know!
Now picture only having to turn on your oven while you get ready for the day, and then returning to have a piping hot, cheesy English muffin breakfast sandwich.
Sounds pretty unbelievable, right? I know!
Lucky for you, it’s not unbelievable, it’s your soon-to-be reality. Your easy, delicious, morning miracle reality.
Meal Prep Breakfast Sandwiches
Do you know what’s great? Having breakfast sandwiches already prepared for early mornings when you’re starving but have snoozed one-too-many times to actually have breakfast.
Do you know what’s even better? Only using one pan during meal-prep to cook the eggs for these epic breakfast sandwiches. Seriously. ONE PAN.
How to Cook Eggs for Breakfast Sandwiches
One pan to sautee the veggies. The same pan to pour the whisked eggs into. And the same pan to let the eggs slowly cook in an even layer in.
You will want to use your best non-stick pan (affiliate link). I love this one – it’s a non-toxic, non-stick pan (WIN!) and works wonders with cooked eggs. They do not stick. At all. And that’s the ultimate non-stick pan test, isn’t it?!
Once the eggs are set, you can use a biscuit cutter (affiliate link) if you want perfectly round circles to match your English muffins. Otherwise, divide the egg sheet into fourths and fold it on the muffin. No fanciness required, I promise.
Top with cheese, wrap ’em up, and prepare to have your mornings forever changed.
How to Freeze Breakfast Sandwiches
Can’t eat all your sandwiches in a week? Want to make a double batch so you never have to worry about breakfasts EVER AGAIN? Or just really want to be sure they don’t go bad before you get to devour them?
Freeze these babies up! Once they’re assembled (English muffin + egg + cheese) and cooled, they’re ready for the freezer.
Because I try to avoid plastic wrap, foil is my first line of defense around the breakfast sandwiches. This also makes for SUPER EASY cooking, because you can just stick the whole thing into the oven without the worry of taking any plastic or paper off.
That’s it! Wrap, label, and freeze. If you’re worried about extra freezer protection, wrap a second time with foil, or use some freezer paper.
What about thawing?
Two options to bringing frozen breakfast sandwiches to the table.
If you remmeber the night before, place the sandwich in the fridge to thaw. The next morning, you’ll heat it in the oven until warmed throguh.
Forgetful and…oops… the sandwich is still in the freezer and you just rolled out of bed and will be hangry reeeeal soon?! NO WORRIES! Put the sandwich in the oven once you turn it on (so it slowly heats with the preheat). It will take a little longer than the thawed sandwich will, but nothing beats a homemade, ready-to-eat, fulfilling breakfast that you just threw in the oven.
THE OPTIONS!
Ah! The options! Ok, so over on Instagram you could not decide between a more traditional vegetarian breakfast sandwich, or the Mediterranean inspired breakfast sandwich.
Of course, I’m bringing you both.
The more traditional sandwich starts with shallot and garlic (duh, of course), some spinach, and some mushrooms. All topped with a cheesy, melty cheddar.
The Meditteranean version packs a punch with kalamata olives, sun-dried tomatoes, spinach, and tangy feta.
Let this be your friendly reminder that you can substitute ingredients. If you hate mushrooms, replace them with your favorite bell pepper. Or leave them out! Love green olives instead of kalamata? Go for it! Point being, make these sandwiches ones you’ll love. Once you have the method down, you can mix and match and adjust with whatever you have on hand.
The gift – er sandwich – that keeps on giving!
Love breakfast sandwiches? Check out this Bagel Breakfast Sandwich, too! And take it to the next level with a homemade rosemary bagel. sandwich
PrintVegetarian Breakfast Sandwiches
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 sandwiches (each recipe)
Description
Meal prep breakfast sandwiches two ways! A traditional cheddar with mushrooms and spinach or a feta and Meditteranean flavored sandwich! Either way, one pan and you’ll have breakfast all week long!
Ingredients
TRADITIONAL:
- 2 TBSP butter
- 1/4 cup shallot (or yellow onion), finely diced
- 5–7 crimini mushrooms, thinly sliced
- 2 garlic cloves, finely chopped
- 1 cup tightly packed spinach leaves, roughly chopped
- 5 eggs
- 2 TBSP half-and-half
- Salt and pepper, to taste
- 12 slices from a block of cheddar cheese
- 4 English muffins
MEDITERRANEAN:
- 2 TBSP butter
- 1/4 cup shallot (or yellow onion), finely diced
- 2 garlic cloves, finely diced
- Optional: dash of red pepper flakes
- 1/4 cup sun-dried tomatoes in oil, drained and chopped
- 2 TBSP kalamata olives, chopped
- 1 cup spinach, tightly packed and roughly chopped
- 5 eggs
- 2 TBSP half-and-half
- 1/3 cup feta crumbles
- 4 English Muffins
Instructions
TRADITIONAL:
- 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:
- 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.
Reheat from Fridge: 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 15-20 minutes. I like to open the foil to toast the top and melt the cheese more before removing from the oven.
To Thaw: Place the sandwich in the fridge the night before and heat 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 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.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: meal prep, kid friendly, easy, quick, one pan
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