Description
These delicious healthy breakfast sandwiches are the perfect energizing start to your day. Featuring fluffy spinach and cheddar egg muffins layered with fresh cherry tomatoes and melted cheddar cheese, all nestled on hearty English muffins. This recipe balances rich protein, fresh vegetables, and flavorful cheese, making a satisfying and nutritious morning meal in about 35 minutes.
Ingredients
Scale
For the Egg Muffins
- 1 tablespoon cooking spray or olive oil
- 0.5 cup white onion, diced
- 5 oz fresh spinach
- 6 large eggs
- 4 large egg whites
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.25 cup milk
- 0.25 cup shredded cheddar cheese
- 1 cup sliced cherry tomatoes
For Assembling
- 6 whole English muffins
- 6 slices cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a muffin tin with cooking spray or brush it with olive oil to prevent sticking and ensure easy removal of the muffins.
- Sauté Vegetables: In a skillet over medium heat, sauté the diced white onion and fresh spinach for 3-4 minutes until the onion becomes translucent and the spinach wilts, releasing its flavor and moisture.
- Whisk Egg Mixture: In a large bowl, whisk together the 6 large eggs, 4 large egg whites, kosher salt, ground black pepper, milk, and shredded cheddar cheese until fully combined and creamy.
- Combine Ingredients: Gently fold the sautéed spinach and onion mixture into the egg mixture, making sure the vegetables are evenly distributed throughout.
- Prepare Muffin Tin: Layer the sliced cherry tomatoes evenly at the bottom of each muffin cup in the prepared tin. Then spoon the egg and vegetable mixture over the tomatoes, filling each cup generously.
- Add English Muffin and Cheese: Place half of a toasted English muffin on top of the egg mixture in each cup, and then add one slice of cheddar cheese over each muffin half to create a tasty melted topping.
- Bake: Bake the assembled muffin tin in the preheated oven for 20-25 minutes, or until the eggs are set through and the cheese is melted and bubbly.
- Serve: Allow the muffins to cool slightly before removing from the tin. Serve warm for a delicious, hearty breakfast sandwich.
Notes
- You can substitute cheddar cheese with mozzarella or your favorite melting cheese.
- Use egg whites only for a lower cholesterol version, but the whole eggs add more richness and texture.
- Make these muffins ahead and store in the refrigerator for up to 3 days; reheat before serving.
- Try adding other veggies like bell peppers or mushrooms for variety.
- To reduce sodium, adjust the amount of kosher salt or use a low-sodium cheese.
