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    You are here: Home / Breakfast / Make Ahead Breakfast Sandwiches with Spinach and Feta

    Make Ahead Breakfast Sandwiches with Spinach and Feta

    Last Updated July 10, 2021. Published July 26, 2019 By Lorie Leave a Comment

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    Simple make ahead breakfast sandwiches make mornings a breeze. Packed with spinach, feta and sun-dried tomatoes for a fun twist! Skip the same old breakfast sandwich. These are freezer friendly and easy, grab and go for busy mornings!

    As we move away from summer and get back into a new routine, I am planning on making my mornings nice and smooth with my coffee and these Make Ahead Freezer Breakfast Sandwiches. With my travel mug in one hand and a sandwich in the other, everything will be just fine.

    Who wants to get up even earlier when school is back in session to make breakfast? (And a bowl of cereal doesn't count.) I am talking a warm, cozy breakfast—one that is right at your fingertips and can walk right out the door with you.

    When it comes to simple, make-ahead breakfasts, I am either doing overnight oatmeal or freezer breakfast sandwiches.

    These Sausage and Egg Breakfast Sandwiches were my favorite for a very long time. You could pretty much find them in the freezer at all times. However, these Freezer Breakfast Sandwiches pack in feta, spinach, and my absolute favorite: sun-dried tomatoes. There is nothing like it.

    The tomatoes give the entire sandwich a very rustic Italian flavor. The feta is baked into the egg, and that makes for less mess when you are trying to eat on the run. I have dripped melty cheese one too many times on my clean clothes to learn that the hard way. Keep this sandwich meat free or add a breakfast sausage patty and you are good to go!

    While I think back-to-school season may still be somewhat frightening, I think you are at least going to have some really tasty and a lot less chaotic mornings with these sandwiches and your warm mug of Seattle's Best!

    Ingredients:

    1. Eggs
    2. Feta Cheese
    3. English Muffins: Use your favorite! Regular, whole grain, gluten free, whatever kind of English Muffin you love.
    4. Spinach: I use fresh and chop it up. If you use frozen, thaw it and squeeze out as much extra water as possible before adding to the eggs.
    5. Sun-Dried Tomatoes: You will want the kind that is in oil. I typically use sun-dried tomatoes that have herbs in them as well.
    6. Garlic
    7. Pre-Cooked Sausage Patties: These are an optional addition to your sandwich. Sometimes, I chop up a few and just cook them right into the egg bake.
    8. Crushed Red Pepper

    Tips and Notes for making these Make Ahead Breakfast Sandwiches:

    • While these are called Freezer Sandwiches, you actually do not have to freeze them. If you plan to eat the entire batch within a few days, by all means, toss them in the refrigerator.
    • Need it dairy free? I have seen recipes for vegan feta cheese as well as some dairy-free versions at certain grocery stores. Double check that your English muffins are dairy free as well.

    Other make ahead breakfast recipes:

    • Easy Overnight Oats
    • Greek Yogurt No Boil Bagels
    • Blueberry Baked Oatmeal
    • Cinnamon Roll Breakfast Cookies

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    Freezer Breakfast Sandwiches with Spinach, Feta and Sun-Dried Tomatoes

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    Print Rate
    Course: Breakfast
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 8
    Calories: 343kcal
    Author: Lorie Yarro

    Ingredients 

    • 12 eggs
    • ⅔ c feta cheese
    • 1 c chopped fresh spinach
    • ⅓ c sun-dried tomatoes, chopped (in oil)
    • ½ teaspoon garlic powder
    • ¼ teaspoon sea salt
    • ½ teaspoon cracked pepper
    • 8 English Muffins
    • 8 turkey sausage patties, pre-cooked optional

    Instructions

    • Preheat oven to 375°F. In a small bowl, combine beans and cumin and stir to season. In a medium bowl, crack eggs and whisk well. Add in spinach, feta, chopped sun-dried tomatoes, garlic, red pepper, salt and pepper and stir.
    • Pour into a well greased 9x13 baking pan. Bake for about 30 minutes, or until edges are browned and egg mixture is cooked through.
    • Allow to cool for several minutes and then either cut or use a jar lid or biscuit cutter to cut 8 even pieces of egg mixture. Place one egg section onto ½ of each English Muffin and add a pre-cooked sausage patty (if desired). Top with other half of English Muffin. (if eating right away, you can toast as well)
    • Serve warm or wrap individually in parchment paper, tape shut and date. Store in a freezer friendly plastic bag for about a month.
    • To reheat: All microwaves are different, but microwave for about 2 minutes seconds to 2 minutes 30 seconds on high and enjoy.

    Nutrition

    Calories: 343kcal | Carbohydrates: 29g | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 257mg | Sodium: 586mg | Potassium: 270mg | Fiber: 2g | Sugar: 1g | Vitamin A: 820IU | Vitamin C: 6mg | Calcium: 135mg | Iron: 2mg
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
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    Hello! I’m Lorie, welcome to lemons + zest! If you love to eat, and you love delicious, simple recipes, then you are in the right place. When it comes to cooking these days, I firmly believe that if it takes too long, or too much work to make, then it’s not for me. Read More…

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