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. Made with
goat cheese, chives, garlic, 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, avocado, 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:
Mini Frittata Muffins Vegetable Frittata Hard Boiled Eggs Overnight Oats Chia Seed Pudding Oatmeal Breakfast Cookies Peanut Butter Banana Smoothie Or any of these 60 Healthy Breakfast Ideas!
