4.41 from 10 votes

Breakfast Sandwiches

By: Julia Pacheco
These breakfast sandwiches are stacked with eggs, cheese, and your choice of filling—easy to make ahead and freezer-friendly.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 10 servings
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Ingredients 

Egg Mixture:

  • 10 eggs
  • ⅓ cup milk
  • 1 yellow onion, , diced
  • 1 ½ cups fresh spinach, , chopped
  • 1 tsp salt
  • 1 tsp pepper

Other Ingredients:

  • 10-12 English Muffins
  • 10-12 precooked frozen sausage patties
  • 10-12 slices American cheese

Instructions 

  • Preheat oven to 350 degrees F.
  • To a large bowl add in the eggs and milk whisk well to break the yolks. Stir in the onion, spinach, and seasonings stir well. Grease a 9×13 baking dish with non-stick spray, pour the egg mixture in. Bake for 25-30 minutes or until the egg has set – if meal prepping wait until the egg has completely cooled down to assemble the sandwiches.

Nutrition

Calories: 415kcal | Carbohydrates: 29g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 216mg | Sodium: 1188mg | Potassium: 325mg | Fiber: 2g | Sugar: 2g | Vitamin A: 904IU | Vitamin C: 2mg | Calcium: 296mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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1 Comment

  1. Midwest Cook says:

    4 stars

    I’ve had fun playing around with half-batches of these. Tonight I baked the 5-eggs mixture (with 1/3 C. salsa in place of onion & spinach) in well-greased nonstick “muffin tops” pans for 15 minutes at 350. The rounds are a good size to fit in English Muffins, and came out of the pan with minimal persuasion from a wooden butter-spreader knife and a plastic spatula.

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