Freezer Vegetarian Breakfast Sandwiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 serving Thomas' Light Multi-Grain English Muffin 2 large Egg, fresh, whole, raw 16 tbsp All Whites Liquid Egg White (3 Tbsp=1 large egg's white) .25 cup, chopped Onions, raw .5 cup Brocolli raw 2 cup Spinach, fresh 1 cup, pieces or slices Mushrooms, fresh 6 serving Morning Star Farms Breakfast Sausage Patty 2 serving Sargento Ultra Thin Cheddar (3 slices) 2 clove Garlic
1. Preheat oven to 375 degrees F and grease a 9x13 in baking pan with cooking spray.
2. Whisk together eggs and egg whites in a large bowl. Set aside.
3. Chop garlic, onion, mushrooms, broccoli and spinach.
4. Saute onions, mushrooms and broccoli in a nonstick frying pan with cooking spray until vegetables are soft and onions are translucent (about 5 minutes).
5. Add garlic and spinach and cook until spinach is completely wilted (about 2 minutes).
6. season mixture with salt an pepper and stir in to egg mixture.
7. Pour mixture in to prepared baking dish.
8. Bake at 375 for 20-30 minutes
9. Remove from oven and slice in to 6 equal squares.
Eat Immediately Option
1.Toast english muffins to your liking.
2. Heat vegetarian sausage according to package directions.
3. Place cheese, sausage and eggs on english muffin and enjoy!
Freezer Friendly Option
1. Toast the english muffins.
2. Place cheese, sausage and eggs on english muffin
3. Repeat with remaining english muffins/eggs/sausage/cheese.
4. Wrap each sandwich individually in aluminum foil.
5. Place sandwiches in a freezer bag.
Freeze for up to one month!
To reheat: Remove sandwich from foil. Place on a microwave safe plate that's been lined with a paper towel. Heat until egg has been warmed through and cheese is melty, about 60-90 seconds.
Serving Size: 6 Sandwiches
Number of Servings: 6
Recipe submitted by SparkPeople user VEG_GIRL04.
2. Whisk together eggs and egg whites in a large bowl. Set aside.
3. Chop garlic, onion, mushrooms, broccoli and spinach.
4. Saute onions, mushrooms and broccoli in a nonstick frying pan with cooking spray until vegetables are soft and onions are translucent (about 5 minutes).
5. Add garlic and spinach and cook until spinach is completely wilted (about 2 minutes).
6. season mixture with salt an pepper and stir in to egg mixture.
7. Pour mixture in to prepared baking dish.
8. Bake at 375 for 20-30 minutes
9. Remove from oven and slice in to 6 equal squares.
Eat Immediately Option
1.Toast english muffins to your liking.
2. Heat vegetarian sausage according to package directions.
3. Place cheese, sausage and eggs on english muffin and enjoy!
Freezer Friendly Option
1. Toast the english muffins.
2. Place cheese, sausage and eggs on english muffin
3. Repeat with remaining english muffins/eggs/sausage/cheese.
4. Wrap each sandwich individually in aluminum foil.
5. Place sandwiches in a freezer bag.
Freeze for up to one month!
To reheat: Remove sandwich from foil. Place on a microwave safe plate that's been lined with a paper towel. Heat until egg has been warmed through and cheese is melty, about 60-90 seconds.
Serving Size: 6 Sandwiches
Number of Servings: 6
Recipe submitted by SparkPeople user VEG_GIRL04.
Nutritional Info Amount Per Serving
- Calories: 281.0
- Total Fat: 9.4 g
- Cholesterol: 72.0 mg
- Sodium: 598.2 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 9.7 g
- Protein: 25.3 g
Member Reviews