Healthy Make-Ahead Breakfast Sandwiches | Elizabeth Rider
Are you looking for a quick, healthy, and delicious breakfast option that fits seamlessly into your busy morning routine?
These customizable make-ahead breakfast sandwiches are perfect for busy people who need something quick and on the go.
With a teen and a preteen in our house, we’ve been on the hunt for breakfast options that are “non-drippy” and easy to eat on the way to school. One of them even said these taste like a fast food bacon, egg, and cheese sandwich, but our version is made with much healthier ingredients. Oh, and adults love them, too!
Ingredients:
- Eggs
- Filling of choice. I used:
- Bacon, Egg & Cheese Patties:
- Cooked bacon
- Chopped chives or green onions
- Cheese (optional)
- Veggie Patties (1 cup of chopped veggies + cheese of choice)
- Broccoli
- Mushrooms
- Green Onion
- Feta
- Bacon, Egg & Cheese Patties:
- Healthy cooking spray
- Sea Salt or Kosher Salt
- Black pepper
Printable recipe card below.
Storage & Reheating
- Refrigerator: Store the egg patties separately in a glass container. When ready to eat, just toast the muffin and warm the egg patty in the microwave at 50% power for 1-2 minutes, or use a toaster oven.
- Freezer: Toast the bread first and let everything come to room temperature. Assemble the sandwiches, wrap them in parchment paper or plastic, and store them in an airtight plastic bag. Label with the date and remove all the air. To reheat from frozen, toast in the toaster oven for about 3-4 minutes, or microwave at 50% power for 2-3 minutes or until heated through.
Links
First, check out my latest video where I show you how to make these breakfast sandwiches step-by-step.
Here are the affiliate links to everything I used in the video:
Description
Enjoy these easy and healthy make-ahead breakfast sandwiches perfect for busy mornings. Customize your sandwiches with any ingredients you want for a quick meal on the go.
Bacon, Egg, and Cheese Patties:
Veggie Patties:
Bacon, Egg & Cheese Patties in a Donut Pan:
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together 6 eggs, 1 tablespoon water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- Generously spray your donut pan with healthy cooking spray.
- Pour the egg mixture into the pan until nearly full.
- Add chopped bacon, chives, and a sprinkle of cheese (if desired) to each donut mold.
- Bake at 350°F (175°C) for 9-11 minutes until the eggs are set. If using a baking dish, bake for 13-15 minutes.
- Toast your English muffins or buns of choice. Add an egg patty to each.
Veggie Patties or 8×8 Baking Dish:
- Preheat your oven to 350°F (175°C).
- If your veggies are raw, sauté them in about 2 teaspoons of olive oil for about 5 minutes to take the raw edge off.
- In a large bowl, whisk together 6 eggs, 1 tablespoon water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- Pour the egg mixture into a greased 8×8 baking dish.
- Add the sautéed veggies and a sprinkle of fresh feta (if desired).
- Bake at 350°F (175°C) for 13-15 minutes until set.
- Let it cool, then cut into four squares.
Storage Instructions:
- Refrigerator: Store egg patties separately in a glass container. When ready to eat, toast the muffin and warm the egg patty in the microwave at 50% power for 1-2 minutes, or use a toaster oven.
- Freezer: Toast the bread first and let everything come to room temperature. Assemble the sandwiches, wrap them in parchment paper or plastic, and store in an airtight plastic bag. Label with the date and remove all the air. To reheat from frozen, toast in the toaster oven for about 3-4 minutes, or microwave at 50% power for 2-3 minutes.
