Make-Ahead Breakfast Sandwiches
Now you can never say there’s no time for breakfast! These nutritious grab-n-go sammies can be made ahead of time and stored in the fridge or freezer. Feel free to use whatever fresh or frozen veggies you have on hand.
PER SERVING 357 CALORIES 
TOTAL TIME 25 MINUTES 
GROCERIES 6 INGREDIENTS
Makes: 6 servings
Serving size: 1 sandwich
6 large eggs
¼ tsp kosher salt
1½ cups finely chopped vegetables
6 English muffins (or sandwich thins)
6 slices deli ham
6 slices cheddar or American cheese
- Preheat the oven to 400°F (205°C). Spray a 9×9-inch (23×23cm) baking dish with nonstick cooking spray.
- In a medium bowl, whisk the eggs and then add the kosher salt and vegetables. Stir to combine.
- Pour the egg mixture into the prepared dish and carefully place it in the oven. Bake for 12 to 14 minutes or until the eggs are set. Remove the pan from the oven and set aside to cool slightly.
- Using a knife or pizza cutter, cut the cooked eggs into 6 equal-sized servings. Use a spatula to place the eggs on the English muffins and then top with the ham and cheese.
- Individually wrap cooled sandwiches in plastic wrap. Store in the fridge for up to 1 week or freeze for up to 6 months. Reheat in the oven or toaster oven. (Remove plastic wrap before reheating.)
{TIP}
Don’t skip the yolks! Egg yolks contain several vital nutrients and have just as much protein as egg whites.
Per serving: 17g fat, 8.5g saturated fat, 28g carbohydrates, 23g protein
BREAKFASTS THAT DON’T COME FROM A BAG | MAKE-AHEAD BREAKFAST SANDWICHES
make-ahead breakfast sandwiches