Breakfast Sandwiches
- PREP 15min
- COOK 35min
- TOTAL 50min
My family devours this breakfast sandwich recipe every time. They’re so good that they rarely last long! You can prepare them ahead of time and store them in the fridge for up to 4 days or freeze them for a month.
I love that they’re made with real, wholesome ingredients and are easy to customize. Think of this as a blueprint, not a rulebook. Swap the cheese, skip or change the veggies, and add your favorite protein. We love the classic ham and cheese combo, but anything goes.
You Will Need
½ tablespoon olive oil, plus more for greasing the pan
½ large onion, thinly sliced
2 cups packed baby spinach
10 large eggs
2 tablespoons cream or half-and-half
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh herbs, such as chives, parsley, or basil
6 slices ham, turkey, bacon, or sausage patties (optional)
6 slices cheese, such as cheddar, provolone, or Swiss
6 English muffins, biscuits, or rolls, try homemade buttermilk biscuits or English muffins
Directions
1Preheat the oven: Position a rack in the middle of the oven and preheat to 350°F (177°C). Lightly oil a 9×13-inch baking dish or quarter sheet pan.
2Cook the vegetables: Heat ½ tablespoon olive oil in a skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Stir in the spinach and cook until wilted, 2 to 3 minutes. Set aside to cool slightly.
3Cook the eggs: In a large bowl, whisk together the eggs, cream, salt, pepper, and herbs until smooth. Stir in the cooked onions and spinach, then pour into the prepared pan. Bake for 25 to 35 minutes, until puffed and set. (A knife inserted in the center should come out clean.) Cool completely unless serving right away.
4Prepare sandwich ingredients: While the eggs are cooking, cook the bacon or sausage (if using), toast the English muffins, and slice or grate the cheese.
5Cut and assemble: Cut the baked eggs into six portions. For perfectly round patties, use a cookie cutter the same size as your muffins (save the trimmings for later). Place one egg patty on the bottom half of each muffin, add meat (if using), and top with cheese. Finish with the muffin top.
Adam and Joanne's Tips
- Storing: Tightly wrap each breakfast sandwich in aluminum foil or freezer paper. Label with a date using a permanent marker. Refrigerate for up to 4 days or freeze for up to 1 month. (The bread texture for the refrigerated sandwiches is slightly better, but freezing is a good long-term option; however, consider thawing the sandwich in the refrigerator overnight for the best results.)
- Reheat in microwave: Unwrap the sandwich and place it on a microwave-safe plate. Cover with a damp paper towel. Microwave for 1 to 2 minutes, or until the cheese has melted and the egg is heated through. If you prefer toasted bread, remove the bread from the sandwich and toast it while you microwave the middle.
- Reheat in a toaster oven: Preheat to 350°F (177°C) and heat for 3 to 5 minutes, or until heated throughout. If you only have an oven, preheat to 350°F (175°C) and heat for 10 to 12 minutes or until heated throughout.
- The nutrition facts provided below are estimates. We included ham in the calculations. The type of meat and cheese used will affect these calculations.