Never skip breakfast again with these easy grab-and-go sandwiches. Packed with protein, the eggs, ham, and spinach in this tasty breakfast will get your day off to a great start. Just take one straight from the freezer and pop it in the microwave for a few minutes, and you'll have a toasty, gooey sandwich for your morning commute. If you've made this recipe a few times already and feel like mixing it up, you've got plenty of options. Substitute the gouda for a new type of cheese or switch the ham out for some crispy bacon. Our breakfast sandwich recipe is versatile, no matter what flavors you're feeling this week.
While it may seem easier to just buy a box of breakfast sandwiches from the store, they may be higher in added sugars and preservatives. When you make your own breakfast egg sandwich recipe, you have the benefit of knowing exactly what went into it.
If you're hooked on meal prep but want to try something different, check out one of these healthy oatmeal recipes. On the other hand, if you find yourself with a little extra time in the morning but don't want it all to go to cooking, get out your pressure cooker and give this Blueberry French Toast Casserole a try. Whatever you end up craving for breakfast, we've got you covered.
Tips for Enhancing Your Breakfast Sandwich
Here are some tips for making a filling breakfast sandwich you’ll be thinking about all day long.
- Lightly toast one side of the bread. Then use that side of the bread as the inside of your sandwich. This should prevent it from getting soggy and ruining your breakfast.
- Let your cooked ingredients cool. If you’re worried about your bread growing too soggy, then wait for your ingredients to cool before assembling your sandwich. If you place anything too warm on the bread, it could give off condesnation and make the bread soggy. Of course, if you prefer eating while it’s still hot, simply pat those damp ingredients dry.
- Get adventurous with your toppings. Spread a layer of pesto, maple butter, or hot sauce onto your bread. It will help the sandwich stay together while adding an extra burst of flavor to the meal.
Ingredients
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12 eggs
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½ cup half-and-half or milk
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1 5-oz. package of baby spinach
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6 rolls, pieces of focaccia, or ciabatta rolls
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6 Tbsp. basil pesto or dried tomato pesto
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12 slices gouda or provolone cheese
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8 oz. sliced ham
Directions
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Preheat oven to 375°F. Line a 13x9-inch baking pan with foil, taking care to not create holes in the foil. Coat foil with nonstick cooking spray.
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In a blender combine eggs, half-and-half, 1/2 tsp. salt, and 1/4 tsp. black pepper; cover and blend until combined.
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Add spinach; cover and blend until just chopped. Pour mixture into prepared pan.
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Bake until eggs are just set, 12 to 15 minutes. Remove from oven. Cool eggs in pan 5 minutes.
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Using foil, lift egg mixture from pan from pan and cool completely on a wire rack.
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Cut eggs into six portions. Split focaccia pieces in half horizontally. Spread cut sides with pesto and fill with egg portions, cheese, and ham, if using.
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Cut sandwiches in half. Wrap sandwiches in parchment or plastic wrap, then wrap in foil. Chill up to 5 days or freeze up to 1 month.
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To reheat, remove foil and plastic wrap (if used). Wrap sandwich halves in parchment or waxed paper. Microwave on high until heated through, 1 1/2 to 2 1/2 minutes, turning every 45 seconds.
Nutrition Facts (per serving)
| 291 | Calories |
| 19g | Fat |
| 10g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 291.3 | |
| % Daily Value * | |
| Total Fat 18.6g | 24% |
| Saturated Fat 8.3g | 41% |
| Cholesterol 233.9mg | 78% |
| Sodium 636.4mg | 28% |
| Total Carbohydrate 10.4g | 4% |
| Dietary Fiber 1g | 4% |
| Total Sugars 2.2g | |
| Protein 20.4g | 41% |
| Vitamin D 1.3mcg | 6% |
| Vitamin C 3.4mg | 4% |
| Calcium 302.5mg | 23% |
| Iron 2mg | 11% |
| Potassium 310.6mg | 7% |
| Fatty acids, total trans 0.1g | |
| Vitamin D 53.1IU | |
| Alanine 0.9g | |
| Arginine 1g | |
| Ash 3.2g | |
| Aspartic acid 1.6g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 174.3mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.3g | |
| Energy 1219.7kJ | |
| Fluoride, F 0.9mcg | |
| Folate, total 63.9mcg | |
| Glutamic acid 3.8g | |
| Glycine 0.6g | |
| Histidine 0.7g | |
| Isoleucine 1g | |
| Leucine 1.8g | |
| Lysine 1.6g | |
| Methionine 0.5g | |
| Magnesium, Mg 38.3mg | |
| Manganese, Mn 0.3mg | |
| Niacin 2.1mg | |
| Phosphorus, P 365.9mg | |
| Pantothenic acid 1.3mg | |
| Phenylalanine 1g | |
| Phytosterols 1.1mg | |
| Proline 1.6g | |
| Retinol 138.5mcg | |
| Selenium, Se 33.1mcg | |
| Serine 1.2g | |
| Starch 0.2g | |
| Theobromine 0mg | |
| Threonine 0.8g | |
| Vitamin E (alpha-tocopherol) 1.5mg | |
| Tryptophan 0.3g | |
| Tyrosine 0.9g | |
| Valine 1.3g | |
| Vitamin A, IU 1702.7IU | |
| Vitamin A, RAE 200.5mcg | |
| Vitamin B-12 1mcg | |
| Vitamin B-6 0.2mg | |
| Vitamin K (phylloquinone) 70.3mcg | |
| Water 90.9g | |
| Zinc, Zn 2.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
