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Protein Packed Egg Muffin Sandwiches

Get ready because we are about to streamline your breakfasts! Not only are these egg muffin sandwiches filled with protein, but they also are a big time saver in the mornings.

We love making these for our family to eat before school, and for large potluck brunches! These sandwiches are super easy to assemble and we know you’re going to be a fan.

Why we love egg muffin sandwiches

This recipe is a game changer when it comes to busy mornings. We essentially just make a big batch of egg patties, and all that is left is to assemble when you’re ready to eat.

A great part about this recipe is that when you are prepping the egg patties, all you need are 2 dishes: a bowl and a baking sheet. So even the active cooking time for this recipe is straightforward!

These egg muffin sandwiches are also healthy for you! Our recipe calls for spinach, which has a ton of protein in it. Spinach also contains high amounts of fiber, vitamin K, and potassium. This superfood is a subtle addition from a flavor perspective, but it really up levels this recipe in terms of nutrition!

Ways to customize our protein packed egg muffin sandwiches

The beauty of this recipe is that it is super customizable. You can really add in anything you want when making the egg patties or assembling your sandwich.

Here are some ingredients we recommend trying in the egg patties:

  • Any veggie would do! In fact, if you have some leftovers in your fridge, this is a great way to repurpose them. Throw in some leftover caramelized onions or stir fried broccoli!
  • Deli meats also do well in this recipe! You can rip them up into little pieces so they are evenly distributed throughout. This addition will incorporate even more protein, keeping you fuller for longer!
  • For an Italian take on this egg patty, try adding prosciutto, parmesan and a sprinkle of oregano.
  • Seasonings are always an option! Something like everything but the bagel seasoning is versatile enough for a crowd. But you can also use Za’atar or another spice blend you love.

How to make our protein packed egg muffin sandwiches

  1. Preheat oven to 350 degrees F.
  2. Crack eggs into a large bowl. Add milk, salt and pepper and whisk it together until the liquid is combined.
    • Note: you can use any type of egg here, whether that be whole eggs, a vegan egg substitute or egg whites!
  3. Pour the eggs into a 13×9 nonstick baking sheet.
  4. Add spinach on top and bake for 12-15 minutes or until eggs are firm.
  5. When the eggs are firm, remove the baking sheet from the oven. Cut into 12 squares.
  6. Assemble your sandwiches. We make our sandwiches simple: an english muffin topped with 2 egg patties and a slice of cheese.
  7. Arrange the egg muffin sandwiches on a baking sheet. Pop them in the oven to warm them up.
    • Note: you can do this in a big batch if you’re serving a group, or you can heat up a single sandwich for yourself.
  8. Remove from the oven when the cheese is melty. Enjoy!!

How to store egg muffins

Our egg muffin sandwiches are great to make for a group brunch. But, as we’ve mentioned in this post, these sandwiches are also great to make in advance for easy breakfasts.

If you have leftover sandwiches, that have already been assembled, you can store them in an airtight container or in a resealable bag. You can also roll them up into tin foil. If you use tin foil, you can easily throw it in the oven to reheat!

If you are making a batch to eat at a later time, we recommend storing the egg patties on their own. You can assemble the sandwiches in advance, but we suggest waiting to bake them until you are ready to eat them.

Stored properly, these will last for 3-5 days in the fridge or up to 3 months in the freezer!

Other easy batched breakfast recipes

If you couldn’t tell from this recipe, we love to create recipes that make our lives easier. Both of us have kids and busy schedules, so making breakfast ahead of time helps us kick off the day on a good note!

Here are some other batched breakfast recipes that we adore. They are easy to make, store well, and are something to look forward to when you go to bed at night!

  • We recently published our Lemon Blueberry French Toast with Ricotta and it is a hit!! This recipe is just as easy as our egg muffin sandwiches, but instead of savory it’s sweet! We use Hawaiian bread rolls, so this is already portioned out.
  • Our One Pot Apple Cinnamon Oatmeal is the perfect quick breakfast. We make a big batch on the stovetop and store it in the fridge or freezer to reheat each morning. Think instant oatmeal, but less preservatives and better flavor!
  • If you don’t like a big meal for weekday breakfasts, then our Chocolate Hazelnut Banana Bread is for you. It is a comforting and nostalgic recipe that is straightforward and can be made in advance. In fact, you can make this on Sunday and grab a slice a day before you head out the door all week!
  • And if you loved the savory side of our batched egg muffin sandwiches, then our Baked Shakshuka is the perfect match for you. It is indulgent but easy to make. You can serve it fresh out of the oven and it’s absolutely delish!

Protein Packed Egg Muffin Sandwiches

These egg muffin sandwiches are great for weekly meal prep or for a big batch breakfast!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 12
Calories
Ingredients
  
  • 8 whole eggs
  • 1/4 cup whole milk (or choice of non-dairy milk)
  • 6 whole english muffins (fork split. (Regular or gluten free.))
  • 6 slices cheddar cheese slices
  • 4 cups fresh spinach
  • salt (to taste)
  • pepper (to taste)
Instructions
 
  • Preheat oven to 350 degrees F.
  • Crack eggs into a large bowl. Add milk, salt and pepper and whisk it together until the liquid is combined.
  • Note: you can use any type of egg here, whether that be whole eggs, a vegan egg substitute or egg whites!
  • Pour the eggs into a 13x9 nonstick baking sheet.
  • Add spinach on top and bake for 12-15 minutes or until eggs are firm.
  • When the eggs are firm, remove the baking sheet from the oven. Cut into 12 squares.
  • Split english muffin into 2, top with 2 egg patties and a slice of cheese.
  • Arrange the egg muffin sandwiches on a baking sheet. Pop them back in the oven to warm them up, approximately 10 minutes.
  • Note: you can do this in a big batch if you’re serving a group, or you can heat up a single sandwich for yourself.
  • Remove from the oven when the cheese is melty. Enjoy!!

Notes

This can be made in a smaller sheet pan for thicker slices.
 
 
Keyword egg sandwiches, healthy breakfast, meal prep breakfast
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Recipe Rating




2 Comments

  1. 5 stars
    These muffins were delicious + a perfect idea for a breakfast for dinner meal. Quick and easy to make too! 😋

  2. 4 stars
    I just made these on a whim! I am starting nursing school and I work full time as a healthcare worker also while I’m in pre-recs so I’m always looking for fast, easy recipes that we can make ahead and use all week. I also want them to pack a nutritional punch!
    I threw some deli-sliced mozzarella on top when I pulled them out and ate one for a ‘quality check’. *chef’s kiss* I feel like a sliced tomato or sliced avocado (or both) would be Devine!

    I put them in an airtight container and will warm them up and throw them on my English muffin for breakfast this week as my husband and I head out the door! Yummmm.
    Thank you!