Ingredients
- Cooking spray or 2 teaspoons olive oil
- ½ white onion, diced
- 5 oz fresh spinach
- 6 large eggs
- 4 egg whites
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup milk
- ¼ cup shredded cheddar cheese
- 1 cup sliced cherry tomatoes
- 6 English muffins (sourdough or whole wheat)
- 6 cheddar cheese slices
Instructions
- Heat a skillet over medium-low heat and lightly spray with cooking spray or add olive oil. Add the diced onions and cook for 2-3 minutes, until translucent. Add the spinach and toss until wilted, about 2 minutes. Remove from heat and let it cool.
- In a medium mixing bowl, whisk together the eggs and egg whites for 30 seconds. Add the milk, salt, and pepper, and whisk again. Stir in the shredded cheddar cheese, cherry tomatoes, and the cooked, cooled spinach mixture.
- Preheat the oven to 375°F (190°C) and spray a 9×13 baking pan or baking sheet with cooking spray. Pour the egg mixture evenly into the pan and bake for 25-30 minutes, or until the eggs are set and firm in the middle. Remove from the oven and let cool for a few minutes.
- While the eggs are baking, slice and toast the English muffins. Place the muffin halves on a baking sheet and toast them in the oven for 10 minutes. After 7 minutes, top the bottom halves of the muffins with cheddar cheese slices, and return to the oven for the last 3 minutes to melt the cheese. Once the eggs are done, use a round glass, mason jar lid, or cookie cutter to cut the baked eggs to fit the muffins. Place the cut eggs on the bottom half of each muffin and top with the cheesy muffin half.
- Assemble all sandwiches and serve immediately, or refrigerate/freezer for later.
Notes
- These sandwiches can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. To reheat, microwave for 1-2 minutes or bake in the oven.
- You can swap out the cheddar for other cheese varieties, or skip the cheese entirely for a dairy-free option.
- For a gluten-free version, use gluten-free English muffins.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast, Meal Prep, Vegetarian
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 210mg
