Protein Packed Egg Muffin Sandwiches at the Table

a stack of three protein packed egg sandwiches

Get ready because we’re about to streamline your mornings with our simple protein packed egg muffin sandwiches! Not only are these a super nutritious choice, but they’re also a huge time saver.

Whether it’s a speedy bite before school or a hearty option for a potluck brunch, these sandwiches are a hit with everyone. Simple to assemble and utterly tasty, we’re certain you’ll become a fan!

Why we love egg muffin sandwiches

This recipe is a game changer when it comes to busy mornings. We essentially just make a big batch of egg patties, and all that is left is to assemble when you’re ready to eat.

A great part about this recipe is that when you are prepping the egg patties, all you need are 2 dishes: a bowl and a baking sheet. So even the active cooking time for this recipe is straightforward!

These egg muffin sandwiches are also good for you! Our recipe calls for spinach, which has a ton of protein in it. Spinach also contains high amounts of fiber, vitamin K, and potassium. This superfood is a subtle addition from a flavor perspective, but it really uplevels this recipe in terms of nutrition!

(Don’t miss out on our cheesy scrambled egg bake, too!)

squares of baked eggs and spinach on a pan

Ways to customize our protein packed egg muffin sandwiches

The beauty of this recipe is that it is super customizable. You can really add in anything you want when making the egg patties or assembling your sandwich.

Here are some ingredients we recommend trying in the egg patties:

Any veggie would do! In fact, if you have some leftovers in your fridge, this is a great way to repurpose them. Throw in some leftover caramelized onions or stir-fried broccoli!
Deli meats also do well in this recipe! You can rip them up into little pieces so they are evenly distributed throughout. This addition will incorporate even more protein, keeping you fuller for longer!
For an Italian take on this egg patty, try adding prosciutto, parmesan, and a sprinkle of oregano.
Seasonings are always an option! Something like everything but the bagel seasoning is versatile enough for a crowd. But you can also use za’atar or another spice blend you love.

protein packed egg muffin sandwiches with raw American cheese squares on a baking dish

close up image of protein packed egg muffin sandwiches on a baking dish

How to make our protein packed egg muffin sandwiches

Preheat oven to 350 degrees Fahrenheit.
Crack eggs into a large bowl. Add milk, salt, and pepper and whisk it together until the liquid is combined.
- Note: you can use any type of egg here, whether that be whole eggs, a vegan egg substitute, or egg whites!
Pour the eggs into a 13×9 nonstick baking sheet.
Add spinach on top and bake for 12-15 minutes or until eggs are firm.
When the eggs are firm, remove the baking sheet from the oven. Cut into 12 squares.
Assemble your sandwiches. We make our sandwiches simple: an English muffin topped with 2 egg patties and a slice of cheese.
Arrange the egg muffin sandwiches on a baking sheet. Pop them in the oven to warm them up.
- Note: you can do this in a big batch if you’re serving a group, or you can heat up a single sandwich for yourself.
Remove from the oven when the cheese is melty. Enjoy!!

side view of three protein packed egg muffin sandwiches stacked on top of each other

How to store egg muffins

Our egg muffin sandwiches are great to make for a group brunch. But, as we’ve mentioned in this post, these sandwiches are also great to make in advance for simple breakfasts.

If you have leftover sandwiches, that have already been assembled, you can store them in an airtight container or in a resealable bag. You can also roll them up into tin foil. If you use tin foil, you can easily throw it in the oven to reheat!

If you are making a batch to eat at a later time, we recommend storing the egg patties on their own. You can assemble the sandwiches in advance, but we suggest waiting to bake them until you are ready to eat them.

Stored properly, these will last for 3-5 days in the fridge or up to 3 months in the freezer!

Common Questions about Protein Packed Egg Muffin Sandwiches

Can I add vegetables to these sandwiches?

Absolutely! In addition to the spinach you can incorporate veggies like tomatoes, onions, and peppers to boost nutrition and flavor. Sautéed mushrooms or avocado slices are also excellent choices

How can I make these sandwiches spicier?

Add sliced jalapeños, a smear of spicy mustard, or incorporate spicy sausage patties. A sprinkle of crushed red pepper flakes can also kick up the heat!

Are these sandwiches suitable for vegetarians?

Yes! These are naturally vegetarian-friendly!

Can I use egg whites instead of whole eggs?

Yes, you can! Just adjust the amount of eggs or reduce the other ingredients since you’re not using the yolks.

Other simple batched breakfast recipes

If you couldn’t tell from this recipe, we love to create recipes that make our lives easier. Both of us have kids and busy schedules, so making breakfast ahead of time helps us kick off the day on a good note!

Here are some more batched breakfast recipes that we absolutely adore. They’re simple to make, store well, and give you something to look forward to as you head off to bed at night!

We recently published our Lemon Blueberry French Toast with Ricotta and it is a hit!! This recipe is just as simple as our egg muffin sandwiches, but instead of savory it’s sweet! We use Hawaiian bread rolls, so this is already portioned out.
Our One Pot Apple Cinnamon Oatmeal is the reliable speedy breakfast. We make a big batch on the stovetop and store it in the fridge or freezer to reheat each morning. Think instant oatmeal, but less preservatives and better flavor!
If you don’t like a big meal for weekday breakfasts, then our Chocolate Hazelnut Banana Bread is for you. It is a comforting and nostalgic recipe that is straightforward and can be made in advance. In fact, you can make this on Sunday and grab a slice a day before you head out the door all week!
And if you loved the savory side of our batched egg muffin sandwiches, then our Baked Shakshuka is the reliable match for you. It is indulgent but simple to make. You can serve it fresh out of the oven and it’s absolutely delish!

three protein packed egg muffin sandwiches stacked on top of each other

the Ayyem kitchenServings: 12 servings

Prep: 15 mins
Cook: 20 mins
Total: 35 mins

These egg muffin sandwiches are great for weekly meal prep or for a big batch breakfast! Email

Ingredients

8 whole eggs
1/4 cup whole milk or choice of non-dairy milk
salt to taste
pepper to taste
4 cups fresh spinach
6 whole english muffins fork split. (Regular or gluten free.)
6 slices cheddar cheese slices

Instructions

Preheat oven to 350 degrees Fahrenheit.
Crack eggs into a large bowl. Add milk, salt and pepper and whisk it together until the liquid is combined.8 whole eggs, 1/4 cup whole milk, salt, pepper
Note: you can use any type of egg here, whether that be whole eggs, a vegan egg substitute or egg whites!
Pour the eggs into a 13×9 nonstick baking sheet.
Add spinach on top and bake for 12-15 minutes or until eggs are firm.4 cups fresh spinach
When the eggs are firm, remove the baking sheet from the oven. Cut into 12 squares.
Split english muffin into 2, top with 2 egg patties and a slice of cheese.6 whole english muffins, 6 slices cheddar cheese slices
Arrange the egg muffin sandwiches on a baking sheet. Pop them back in the oven to warm them up, approximately 10 minutes.
Note: you can do this in a big batch if you’re serving a group, or you can heat up a single sandwich for yourself.
Remove from the oven when the cheese is melty. Enjoy!!