What should I do with the leftover egg pieces?

Eat it - of course! You can save them in the fridge for up to 3 days and reheat in the microwave. Or freeze them on a sheet pan and then move to a freezer-safe bag for up to 3 months. Perfect for a morning when you're running late and want some protein!

Can I use different veggies?

Absolutely! I like using kale and tomatoes because I have a lot of them in my garden but you can mix in whatever veggies you prefer. Any greens (chard, collards, spinach etc..) work great but I've also made these with bell pepper, zucchini and eggplant.

Can I make these gluten-free?

Yes! Just use gluten-free English muffins to make these gluten-free breakfast sandwiches.

Can I freeze with the mashed avocado?

I wouldn't recommend it! Avocado does not freeze well once it's been oxidized so I recommend leaving it out until you're ready to eat. The egg, cheese and English muffins freeze great though!

Can I double this recipe?

Absolutely! You can easily double the recipe but you'll want to divide it between two sheet pans.

What if I don't have a circular cutter?

No worries! You can use the lid of a mason jar or even just a knife to cut out a circle!

Meal Prep Breakfast Sandwiches

Name: Meal Prep Breakfast Sandwiches
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 large eggs; 1/2 cup milk (I use whole milk but you can use your preferred milk); 1 tsp salt; 1/4 tsp black pepper; 1 cup cherry tomatoes, halved; 4 cups kale, destemmed + roughly chopped; 8 oz bacon (roughly 8 slices); 6 slices cheese (I like Cheddar or Monterey Jack Cheese); 6 English muffins (optionally toasted); 1 large avocado, mashed

Meal Prep Breakfast Sandwiches

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Hello make-ahead breakfast sandwiches! These protein-packed meal prep breakfast sandwiches make the perfect breakfast for life on the run. Easy to make in advance and store in the freezer for a healthy last-minute breakfast!

Author: Davida Lederle
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 sandwiches 1x
Category: Breakfast
Method: Cook
Cuisine: American

Ingredients

Scale

12 large eggs
1/2 cup milk (I use whole milk but you can use your preferred milk)
1 tsp salt
1/4 tsp black pepper
1 cup cherry tomatoes, halved
4 cups kale, destemmed + roughly chopped
8 oz bacon (roughly 8 slices)
6 slices cheese (I like Cheddar or Monterey Jack Cheese)
6 English muffins (optionally toasted)
1 large avocado, mashed

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Instructions

Preheat oven to 400 degrees F.
Grease a sheet pan very well with olive oil, butter or cooking spray.
In a large bowl whisk together eggs, milk, salt and pepper. Set aside.
Heat a large pan over medium heat and add bacon. Cook until crispy (5-10 minutes). Remove from pan, pat away grease and chop finely.
Add kale to pan and cook in bacon fat until wilted.
In bowl with whisked eggs add in cherry tomatoes, cooked kale and bacon bits.
Pour egg mixture onto sheet pan and cook for 15-20 minutes or until eggs have fully set.
Remove from oven and allow to cool for 5-10 minutes.
Use a round cutter, mason jar lid or knife to cut out 12 egg rounds.
Add a slice of cheese to one side of English muffin and top with 2 egg rounds (double decker!).
If serving right away top each with a little mashed avocado and any other desired toppings. Skip if making ahead.
Place top of English muffin to close up sandwich and either enjoy right away or see storage instructions below.

Notes

Storage + Reheating Instructions

In the fridge: These meal prep breakfast sandwiches store well in the fridge for up to 5 days. Reheat in the microwave for about 1 1/2 minutes. Alternatively preheat oven to 400 degrees F. and place on a baking sheet. Cook for 10-12 minutes or until English muffin is nice and toasty.

In the freezer: Wrap each sandwich individually in tinfoil. Store them in a Ziplock bag or freezer-safe bag. You can either take out your meal prep breakfast sandwich the night before to thaw overnight in the fridge or reheat in oven or microwave. To microwave remove tinfoil and microwave for 2-3 minutes or until thawed. In the oven place on a baking sheet (with or without foil) and cook for 30 minutes at 400 degrees F.

Find it online: https://www.thehealthymaven.com/meal-prep-breakfast-sandwiches/