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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
  • 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)
  • 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!!


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