Egg, spinach & cheese breakfast sandwiches

Try making breakfast ahead of time with these delicious and easy to make egg, spinach & cheese breakfast sandwiches recipe. Make the eggs ahead of time and keep in the fridge for 3-4 days. Even freeze and keep for a couple of months. Remember to thaw before reheating. Toast your bread and cheese for that extra crunch- it’s the best thing since sliced bread!

Prep time: 30-40 minutes
Servings: 8


  • 8 Eggs
  • 1 cup Milk
  • 2.5 ounces raw Baby Spinach, chopped
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • Non-Stick Spray
  • 8 slices Cheese, we used Provolone
  • Bread for 8 Sandwiches – English Muffins, Sandwich Bread, Sandwich Thins, Biscuits, etc.

    Optional Additions:
    Sausage, Bacon, Ham, Onion, Garlic or Avocado (add after re-heating)


Make the egg filling: preheat the oven to 350F and line a 9×13 pan with foil. Spray liberally with non-stick spray. Evenly sprinkle chopped spinach leaves in bottom of pan.

In a large bowl, whisk together eggs, milk, salt and pepper. Pour into prepared pan and bake 15- 20 minutes, or until eggs are set and edges just begin to brown. Remove from oven and cool.

Assemble the sandwiches: slice cooled egg mixture into 8 pieces. Place one egg square and a slice of cheese on your bread of choice.

Wrap tightly in plastic wrap and freeze until ready to eat. Alternatively, egg squares can be frozen separately and thawed in the microwave – serve on toasted bread with cheese.

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