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

Prep Time10 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast
Cuisine: Italian
Servings: 8
Calories: 343kcal
Author: Lorie Yarro


  • 12 eggs
  • c feta cheese
  • 1 c chopped fresh spinach
  • 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


  • 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.


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