Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegetarian English Muffin Breakfast Sandwiches Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 3 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 6 sandwiches
  • Diet: Vegetarian

Description

These Vegetarian English Muffin Breakfast Sandwiches are perfect for a flavorful and nutritious morning meal. Featuring two tasty varieties—one with sautéed mushrooms, spinach, and cheddar cheese, and the other with a Mediterranean twist using sun-dried tomatoes, kalamata olives, and feta cheese—these sandwiches are baked fluffy egg bases sandwiched inside toasted English muffins. They’re easy to prepare ahead for a grab-and-go breakfast or meal prep option, delivering a satisfying protein-packed start to your day.

Ingredients

Egg Base

  • 10 eggs
  • ¼ cup half-and-half
  • ½ teaspoon fine sea salt
  • ⅛-¼ teaspoon freshly ground black pepper

Mushroom & Spinach Filling

  • 8 ounces baby bella mushrooms, small diced
  • 2 tablespoons unsalted butter
  • ¼ cup shallot or yellow onion, finely diced
  • 1 clove garlic, minced (optional)
  • 1 cup spinach or kale, tightly packed and roughly chopped
  • 6 slices cheddar cheese

Mediterranean Filling

  • 2 tablespoons unsalted butter
  • ¼ cup shallot or yellow onion, finely diced
  • 2 cloves garlic, minced or pressed
  • Dash red pepper flakes (optional)
  • ¼ cup sun-dried tomatoes, chopped
  • ¼ cup kalamata olives, chopped or sliced
  • ⅓ cup feta cheese crumbles

Additional

  • 6 English muffins

Instructions

  1. Prepare Egg Base: In a bowl, whisk together the eggs, half-and-half, salt, and freshly ground black pepper until light, fluffy, and completely combined. Set aside.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a quarter sheet pan (or two if making both sandwich varieties) with cooking oil and line with parchment paper, allowing the edges to hang over for easy egg removal.
  3. Cook Spinach and Mushroom Filling: Heat a large skillet over medium heat without oil and add the diced mushrooms. Cook for 3-4 minutes, allowing their water to evaporate. Season with a pinch of salt, add butter, and once melted, sauté the diced shallot (and garlic if using) for 3-4 minutes until soft. Add the greens and stir until wilted. Remove from heat and set aside.
  4. Cook Mediterranean Filling: In another skillet on medium heat, add butter and sauté the shallot for 2-3 minutes with a pinch of salt. Add garlic and red pepper flakes and cook 1-2 minutes until fragrant. Stir in chopped sun-dried tomatoes and kalamata olives and cook for an additional 1-2 minutes. Remove from heat.
  5. Assemble in Pan: Spread the cooked vegetable fillings evenly across the prepared pan. Pour the egg mixture over the veggies, spreading carefully to distribute evenly. For the Mediterranean version, sprinkle feta cheese over the eggs before baking.
  6. Bake: Place the pan in the preheated oven and bake for 17-20 minutes until the eggs are set and the internal temperature reaches 165°F (74°C). The eggs may jiggle slightly in the center, but will finish setting as they cool.
  7. Cool and Cut: Let the baked eggs cool in the pan for 5-10 minutes. Lift the eggs from the pan using the parchment paper edges and transfer to a cutting board. Use a biscuit cutter or knife to cut the eggs into 6 circle or square portions.
  8. Toast English Muffins: Toast the English muffins until golden and spread butter over the toasted halves if desired.
  9. Assemble Sandwiches: Build sandwiches by placing one egg portion on the bottom half of an English muffin. For the mushroom spinach variety, top with cheddar cheese. For the Mediterranean variety, add extra feta cheese if desired, then cover with the top English muffin halves.
  10. Meal Prep and Storage: To store, wrap sandwiches tightly in foil and refrigerate for up to 3-4 days. Reheat using a microwave, air fryer, or oven until warmed through.
  11. Freezing Instructions: For longer storage, cool sandwiches completely and wrap in foil, then place wrapped sandwiches in a freezer-safe bag. Label and freeze. Reheat from frozen gently in the oven or air fryer until heated through.

Notes

  • If making both varieties, prepare egg bases separately in two bowls for easier assembly.
  • The recipe allows optional garlic and red pepper flakes to adjust flavor intensity.
  • Use parchment paper to easily lift baked eggs out of the pan without breaking.
  • Use a biscuit cutter for perfectly round egg shapes or a knife for square portions according to preference.
  • Reheat sandwiches carefully to avoid overcooking eggs and cheese; oven or air fryer reheating preserves texture best.
  • Spinach can be substituted with kale or other leafy greens as preferred.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/vegetarian-english-muffin-breakfast-sandwiches-recipe/