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Healthy and easy breakfast sandwiches featuring toasted whole wheat or gluten-free English muffins, a fluffy egg omelet mixed with cream cheese and wilted spinach, optionally topped with cheese and hot sauce. Perfect for meal prep and quick breakfasts.

Ingredients

Scale
  • 2 whole wheat or gluten-free English muffins
  • 1 cup fresh spinach
  • 4 large eggs
  • 2 tablespoons cream cheese (dairy-free option like Kite Hill suggested)
  • 2 slices cheese, optional (dairy-free cheese works as well)
  • Salt and pepper, to taste
  • Butter or olive oil for cooking and toasting
  • Hot sauce, optional

Instructions

  1. Split the English muffins in half and toast until golden and crisp.
  2. Heat a non-stick skillet over medium heat; add butter or olive oil and the spinach, cook until just wilted (about 30–60 seconds).
  3. While the spinach cooks, whisk together eggs, cream cheese, salt, and pepper until creamy and well combined.
  4. Pour the egg mixture over the spinach in the skillet, tilting the pan to spread evenly.
  5. Cook until the eggs are mostly set, then fold the eggs in half with a spatula to form a round omelet; finish cooking until firm but tender.
  6. Slide the omelet onto a cutting board, cut in half (for two sandwiches), and trim the edges to fit the English muffin halves.
  7. Butter or brush each side of the toasted muffin halves with butter or olive oil.
  8. Assemble the sandwiches: place the egg round on the bottom muffin half, add a slice of cheese if using, drizzle hot sauce if desired, then top with the remaining muffin half.

Notes

For making more sandwiches, multiply ingredients accordingly., To speed up cooking, bake eggs in a muffin tin at 375°F for 15–20 minutes, about two eggs per muffin cup for perfect rounds., Always toast English muffins first to avoid soggy sandwiches., Mix cream cheese at room temperature for fluffier eggs., Cook eggs on medium heat to maintain softness., Cool sandwiches completely before freezing to prevent sogginess or iciness., Store wrapped sandwiches in the fridge for up to 1 week or freeze for up to 6 months., Thaw frozen sandwiches overnight in the fridge and reheat in microwave or toaster oven., Customize sandwiches by swapping greens, adding diced veggies or cooked meats like bacon or sausage, or using different bread types like croissants or bagels.

Nutrition

Find it online: https://theproteincook.com/spinach-egg-meal-prep-breakfast-sandwiches/