Never before has an on-the-go breakfast sandwich been so simple and easy to prepare! My Easy Meal Prep Breakfast Sandwiches are a fast, easy, and delicious way to enjoy the classic breakfast sandwich that you know and love. Plus, the best part is, you can easily make up to TWELVE of these sandwiches at once and freeze them for later, so you always have a healthy breakfast ready-to-go!
Equipment
- 1 Silicone Donut Pan These pans are my favorite!
Ingredients
- 6 English Muffins
- 6 Eggs
- 6 Slices Turkey Bacon
- 1 Tomato chopped
- ⅓ Red Onion chopped
- 1 Handful Spinach chopped
- Sea Salt & Black Pepper to taste
Instructions
- Start by preparing the bacon; preheat your oven to 400 F and place your bacon on a tin foil-lined baking sheet.
- Once the oven has heated, place your baking sheet into the oven and bake for 15-17 minutes.
- Then, while the bacon is cooking, prepare the eggs. Wash and chop your veggies- the tomatoes, spinach, and onion- and set aside in a small bowl.
- In a separate bowl, whisk together your eggs, then toss the veggies in.
- Using oil or butter, grease your silicone donut pan or casserole pan and pour the egg mixture inside.
- Bake for 20-25 minutes, or until the eggs are fully cooked.
- While your eggs are in the oven, prepare your English muffins by slicing them in half and toasting them, if desired.
- Once your eggs are done, add them to the English muffins, alongside the bacon, and assemble your sandwiches.
- Cover your sandwiches in foil, freeze, and store for up to three months. When you’re ready to eat them, simply reheat and enjoy!
Calories: 200kcal | Carbohydrates: 29g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 590mg | Potassium: 215mg | Fiber: 2g | Sugar: 1g | Vitamin A: 642IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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