Healthy Breakfast Sandwich Recipe (Freezer Friendly!)

🧂 Ingredients

• 6 large eggs
• 1 teaspoon olive oil
• 1/2 onion

  chopped
• 2 cloves garlic

  chopped
• 2 bell peppers

  chopped
• 1/2 pound fresh baby spinach

  chopped
• Salt and pepper to taste
• 6 English Muffins

  I like using sprouted grain muffins
• 6 slices cheddarcheese

  or any cheese you like

Instructions

• 1 Preheat the oven to 350F. Spray an 911 casserole dish with cooking spray or coat
  with butter or coconut oil.
• 2 Heat olive oil in a large non-stick saut pan, add onion along with pinch of
  salt. Saut until onions are translucent. Add in peppers and garlic and cook for
  another two minutes.
• 3 Add in chopped spinach with a bit more salt and pepper, stir and cook until
  spinach has wilted down. Shut off heat and let veggies cool a bit.
• 4 In a large bowl, whisk together the eggs and then slowly stir the cooled veggie
  mixture into the eggs.
• 5 Pour the egg and vegetable mixture into baking dish and bake for about 30
  minutes, or until the center is set and the outer edges are slightly browned.
  Allow the eggs to cool, then slice into six pieces.
• 6 Build the sandwiches by adding one piece of the baked eggs and one slice of
  cheese to each English muffin. Wrap each sandwich in plastic wrap and place into
  the freezer for up to 3 months.

Nutrition Info