Nothing beats an easy to prep, freezer-friendly breakfast! These egg breakfast sandwiches are easy to prep and put together. You can swap the veggies for your favorites, the recipe is very forgiving! For english muffins, I like to use Queen St. Bakery or Trader Joe’s gluten-free. To store sandwiches in the freezer, wrap each in parchment paper or aluminum foil then pop into a freezer-safe bag.

Veggie and Egg Breakfast Sandwiches ingredient notes:

Eggs: Our obvious main ingredient is a dozen large eggs. The additions of the vegetables, cheese, and seasonings lift up the egg that needs to be paired with a variety of flavors and textures to hit the spot. Ensure the eggs do not over bake to avoid a rubbery texture when reheated, it’s okay if there’s a little bit of not-quite-set egg in the center when you remove it from the oven.

Roasted red peppers: Using jarred roasted red peppers takes any veggie prep off the table since they come cooked and ready to add in (after a quick chop). They’re also packed with a tangy and sweet flavor. Plus the extra oil that sticks on them helps keep the egg bake moist and flavorful.

Shredded cheese: Shredded cheese adds a boost of protein and moisture in the egg bake. Shredded cheese gets you the most even spread when baked. Swap for a crumbled cheese like feta or goat cheese.

Unsweetened milk: Adding a creamy liquid like milk bulks up your egg bake and helps with moisture. Opt for an unsweetened and unflavored milk like cows, almond, or soy milk. Coconut milk will not work as well since it carries a stronger flavor.

Veggie and Egg Breakfast Sandwiches

Recipe by Jenn Lueke

4.6 from 5 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

neutral oil spray
12 large eggs
1 1/2 cups unsweetened milk of choice
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup roughly chopped roasted red peppers (about 10 ounces, drained)
4 ounces roughly chopped baby spinach (about 4 cups)
1 cup shredded cheddar cheese (optional)
6 sliced English muffins (gluten-free or regular)

Directions

Preheat the oven to 325ºF. Grease a 9×13-inch baking dish with neutral oil spray and set aside.
Whisk the eggs, milk, garlic powder, onion powder, salt, and black pepper in a large bowl until evenly combined. Fold in the roasted red peppers, spinach, and cheddar.
Transfer the egg mixture to the prepared baking dish and bake until a toothpick comes out clean, 40 to 45 minutes. Cool in the dish for 15 minutes then slice into 6 even squares.
Assemble the sandwiches: Place an egg square between each sliced English muffin. Tightly wrap each sandwich in parchment or foil and refrigerate or freeze.

Notes

Store it: Refrigerate, tightly wrapped, for up to 3 days or freeze for up to 3 months.
Reheat it: From refrigerated, air fry or bake the breakfast sandwich on 350ºF until the muffin is lightly toasted and the egg is warm, 4 to 8 minutes. Alternatively, microwave for 1 to 2 minutes, but oven or air fryer is best. From frozen, microwave to defrost for about 1 minute, then follow the air fryer or oven instructions.
Since these are reheated before eating, try to not overcook the egg bake or you’ll end up with a less desirable texture, nothing a little cheese overtop can’t help fix but it’s best to err on the side of caution here since they’ll have a chance to cook a bit longer in the microwave. If your oven runs warm, start with 30 minutes in the oven and add more time in 2 to 3 minute increments. You can also refrigerate or freeze just the egg bake and heat to defrost and warm before adding to a freshly toasted english muffin each morning.
Roasted red peppers: Swap for diced red bell pepper, diced onion, or broccoli.
Cheese: Swap the cheddar cheese for feta or goat cheese. Omit or use a nondairy cheese for a dairy-free alternative.
Add breakfast sausage or bacon to the egg bake or to the sandwiches before you wrap them up.