This make-ahead breakfast sandwich recipe is the ULTIMATE way to start your day! Filled with veggies, eggs, and cheese, it’s hearty and delicious.
If you start your day with a breakfast sandwich that looks like that (see above), you KNOW it’s going to be a good one.
And the best part about it is that you don’t actually have to make said sandwich on the day you’re planning to eat it. Nope, this breakfast sandwich recipe freezes perfectly, so you can assemble a week’s worth of sandwiches on the weekend and feast on them all week. If you ask me, it’s one of the nicest things you can do for your future self. Sitting down to a toasted English muffin slathered with herbed goat cheese and piled with veggies, hot sauce, and a spinach omelet is a real treat on any morning, let alone a busy weekday one. Try making this breakfast sandwich recipe — or even better, making it ahead — and I promise, you won’t be disappointed.
What’s in This Breakfast Sandwich Recipe?
One of the main components in this breakfast sandwich recipe is a creamy herbed goat cheese spread.
- goat cheese,
- onion powder,
- olive oil,
- and salt,
it’s kinda reminiscent of a chive cream cheese, though the goat cheese gives it a little more complexity and funk.
I love that it’s super easy to make. Just add all the ingredients to a small bowl, and stir to combine!
The next major piece is a spinach omelet.
You’ll make it by sautéeing spinach in a nonstick skillet, then pouring in beaten eggs. Cook the eggs over medium-low heat, without stirring, until they begin to set. Then, run a spatula around the edges of the omelet and let some of the raw egg on top of the omelet run to the edges of the pan. Repeat until the omelet is nearly set.
Then, fold it into thirds. The recipe makes a large enough omelet to fill four breakfast sandwiches, so once the omelet is cooked, cut it crosswise into fourths.
At this point, you’re ready to assemble the breakfast sandwiches! Spread the chive goat cheese generously on each side of a toasted English muffin.
Add the omelet on top, followed by
- a tomato slice,
- red onions,
- and microgreens.
Other toppings that would be great here? Pickled red onions and pickled jalapeños would both be excellent. You could also sub a slice of cheddar cheese for the goat cheese, or fill the sandwich with sautéed greens and a soft scramble or fried egg instead of the omelet. (But probably stick to the omelet if you want to meal prep this recipe!)
Dig in right away, with hot sauce on the side, or see below for make-ahead instructions.
How to Meal Prep Breakfast Sandwiches
To meal prep this breakfast sandwich recipe, fully assemble the egg sandwiches, but omit the microgreens and avocado, as these ingredients don’t freeze and reheat well. Wrap each breakfast sandwich tightly in foil and freeze for up to 3 months.
To reheat a breakfast sandwich, unwrap the foil and loosely wrap the sandwich in a clean kitchen towel. Microwave for 2 minutes, and then let the sandwich stand for 1 minute. If you like, feel free to add avocado and microgreens at this point. Enjoy with hot sauce on the side!
More Favorite Healthy Breakfasts
If you love this breakfast sandwich recipe, try one of these healthy breakfasts next:
This make-ahead breakfast sandwich is a great way to start the day. Filled with veggies, eggs, and a creamy goat cheese spread, it’s healthy and delicious. Serve with hot sauce on the side!
Goat Cheese Spread
- 4 ounces goat cheese
- 2 tablespoons chopped chives
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, grated
- ¼ teaspoon onion powder
For the Sandwiches
- 4 large eggs
- ¼ teaspoon sea salt, plus more to taste
- 2 teaspoons extra-virgin olive oil
- 3 ounces spinach
- 4 English muffins, halved and toasted
- 4 tomato slices
- Thinly sliced red onion
- Avocado slices, optional
- Microgreens or sunflower sprouts, optional
- Hot sauce, for serving
Make the goat cheese spread: In a small bowl, stir together the goat cheese, chives, olive oil, garlic, and onion powder until smooth and well-combined. Set aside while you prepare the eggs.
In a medium bowl, whisk together the eggs and salt.
Heat the olive oil in a large nonstick skillet over medium heat. Add the spinach and a pinch of salt and cook, tossing, until the spinach is just wilted. Arrange the spinach evenly at the bottom of the pan and reduce the heat to medium-low. Pour in the eggs and cook without stirring until the edges begin to set, about 30 seconds. Gently run a spatula around the edges of the omelet and tilt the pan so that uncooked egg from the top of the omelet runs under and around the edges. Repeat until the omelet is nearly cooked through, then fold the omelet in thirds to create a long rectangular shape. Cook for 30 more seconds, or until the eggs are set. Remove from the pan and slice crosswise into four rectangular pieces.
Assemble the sandwiches. Spread the goat cheese spread on each half of an English muffin. Place one of the omelet slices on the bottom half, then top with a tomato slice, red onion, avocado slices, and microgreens, if desired. Repeat to assemble the remaining sandwiches. Serve with hot sauce.
To make the sandwiches ahead: Fully assemble the sandwiches, omitting the avocado and microgreens. Wrap in foil and freeze for up to 3 months. To reheat a frozen sandwich, remove the foil and wrap in a clean kitchen towel. Microwave for 2 minutes, then let stand for 1 minute. If desired, add avocado and microgreens. Serve with hot sauce.