I take it all back.
Everything I said about not liking make-ahead egg recipes… I was wrong. I just hadn’t found THE ONE yet.
You guys, these sandwiches are the best food thing in my life right now.
The eggs are baked to barely-set perfection in a sheet pan with crisped bacon and spinach, and they get tucked in under a blanket of melted white cheddar cheese and sandwiched between two crispy English muffin slices. And when you wrap them up with foil, stash them away in the fridge or freezer, toast them up on short / hungry notice, and maybe load them with a smashed avocado and a squeeze of sriracha because you are just that kind of person, it is simple magic.
Real food meets convenience food meets YUMMY. The whole thing just works.
How to Make Meal Prep Breakfast Sandwiches (With Reheated Eggs That Are Actually Good)
It’s really simple.
First, cook up some bacon and spinach (or kind of whatever you want – sausage, veggies, etc.)
Mix it with your eggs.
Pour it on a sheet pan and bake it gently – remember, barely set.
Then use a jar lid or, I don’t know, a proper knife I guess? and cut the eggs into little rounds.
Assemble sandwiches, wrap in foil, and voila. You’ve meal-prepped your way into the breakfast sandwich world, and your breakfasts (and lunches and dinners) will be so much better for it.
Not to tell you what to do, but these breakfast sandwiches would also love you forever if you gave them a healthy smear of Magic Green Sauce or Garlic Butter Tomato Sauce. I mean, all those layers, plus a kick of zingy flavor? Right?
Breakfast Sandwiches – meal prep style! Bake up your eggs on a sheet pan with bacon and spinach, tuck them into english muffin with some cheese, and stash them in the freezer for the week. SO GOOD.
- 12 eggs
- 1/4 cup whole milk
- 1 1/2 teaspoons salt
- 6 slices bacon
- a few handfuls of spinach
- 12 English muffins
- Cheese (optional)
- Butter (optional)
- Preheat oven to 300 degrees. Generously oil a rimmed half sheet pan.
- Whisk the eggs, milk, and salt.
- Cut the bacon into small pieces. Fry in a heavy skillet until crispy. Add the spinach and stir until wilted. Using tongs, let excess fat drip off for a few seconds before adding your bacon and spinach to the egg mixture.
- Pour the egg mixture into the oiled half sheet pan (13″ x 18″). Bake for 15 minutes, until just set.
- Remove, cool, and cut into rounds using a wide mason jar lid or round cookie cutter. Spread English muffins with butter (optional) and place an egg round on each one. Add cheese, wrap in foil, and voila.
- Refrigerate (4-5 days) or freeze (no limit, lol). To reheat, you can use the oven, microwave, toaster oven, or some combination of all! See notes.
Pans: I use this pan. I find that a nonstick surface works best! But it can work with any rimmed sheet pan as long as you oil it really well.
Reheating From the Fridge: You can use a toaster oven, regular oven, toaster, or microwave. You can put the sandwiches open face or leave them wrapped in foil. My preferred method is wrapped in foil in the oven. I set the oven to 425 and toss that breakfast sandwich right on in. I bake it for 8-10 minutes if the oven is already hot, but if not, I will just put it in while it’s preheating and leave it in a little longer – about 10-15 minutes. Then I unwrap it, squeeze some Sriracha or spread a little avocado on there, and good to go!
Reheating From Frozen: You can either let it thaw in the fridge overnight and follow the instructions above, or leave it in the oven a little longer (probably about 15-20 mins).
Cheese: I used a cheddar-gruyere blend I got at Trader Joe’s and it was LIFE.
Egg Thickness: If you want a thicker egg layer, you can bake this in a quarter sheet pan – just bake for a bit longer (20-30 minutes) to make sure it’s done.
- Category: Breakfast
- Method: Bake
- Cuisine: American