Make easy meal prep breakfast sandwiches with eggs and spinach for a healthy on-the-go meal to start your day! Freeze for up to 3 months and simply reheat in the morning for a quick and easy healthy breakfast option.
2tablespoonscream cheese(I use Kite Hill dairy-free)
2slicesof cheese, optional (I use dairy-free)
Salt & pepper to taste
Hot sauce if desired
Slice the english muffins in half and pop them in the toaster.
Heat a non-stick pan over medium heat and add the spinach. Cook until spinach has wilted.
Meanwhile, beat together the eggs. Add in the cream cheese, salt and pepper and mix until combined.
Pour the eggs over the wilted spinach and swirl around so that the eggs cover the bottom of the pan.
Cook the eggs until moslty set. Use a spatula to fold the eggs over in half.
Once cooked transfer the eggs onto a cutting board (you should have the shape of an omlette). Cut the omlette in half and then trim the corners of each piece so they are somewhat round.
Butter/olive oil each side of the english muffin. Top with the eggs, cheese if using, sprinkle with additional salt and pepper or add some hot sauce if desired.
If meal prepping, wrap the sandwiches in foil. Allow to cool completely, then transfer to a plastic ziplock bag and freeze for up to 6 months.
Want to make more than just two sandwiches?Scale up the recipe ingredients accordingly. When ready to cook, simply spray a muffin tin with cooking spray. Heat the oven to 375ºF and fill the muffin tins with your egg mixture (aim for 2 eggs per tin). Cook for 15 - 20 minutes until the eggs have set.Serve the same way you see here and enjoy!