Freezable Egg White Sandwiches

by Rachel McCarthy
freezable-egg-sandwich
Happy Tuesday! As promised, I’m back with another freezable, make ahead breakfast that’s perfect for a hectic schedule! {see more make ahead breakfast ideas HERE & HERE} Egg white breakfast sandwiches are one of my favorite weekend breakfast choices. But, taking the time to sauté the vegetables, scramble the eggs and assemble the sandwiches — there just isn’t enough time on a weekday! 

I made these egg white cups with a cupcake pan the other week and they are a great size for English muffins. Although, if you prefer toast, bagel, or without bread, that works too! I used tomatoes, spinach and mushrooms in my egg white cups, but you can add any ingredients you like! Pop these breakfast sandwiches in the microwave and hit the road. Such an easy and healthy breakfast on the go! Check out the recipe below!
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Freezable Egg White Sandwiches

{what you will need}
16 ounces liquid egg whites {or egg beaters}
8 ounces fresh mushrooms
4-6 ounces fresh spinach {about 3/4 of the bag}
1/2 pint grape tomatoes, quartered
Shredded cheddar cheese
English muffins
Olive oil
Salt and pepper, to taste 
Cooking spray

{directions}
Preheat oven to 350 degrees. In a medium skillet, heat about 2 tablespoons olive oil over medium heat. Sauté the mushrooms and tomatoes until soft and the liquid has evaporated, about 6-8 minutes; transfer to clean bowl. In the same skillet, add 1-2 tablespoons olive oil and sauté the spinach until just wilted, about 2 minutes. Allow the vegetables to cool completely. Pour the egg whites {or egg beaters} into a large bowl and add the cooled vegetables and season with salt and pepper; mix to combine. Spray a muffin tin with cooking spray. Fill each muffin cup about 3/4 full of the egg white mixture. Top with about 1/2 tablespoon of cheddar cheese on each muffin. Bake for 15 to 20 minutes, or until just set. Allow to cool before assembling sandwiches. Place each egg white cup on an English muffin and wrap the sandwich in wax paper and place in a freezer bag and in the freezer. To reheat: remove the egg sandwich from the wax paper and place on a microwave-safe plate with a clean paper towel. Microwave for about 1 to 1 1/2 minutes, or until the egg is warm and heated through. Enjoy!

Print Recipe HERE

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Thanks for stopping by and see you tomorrow!

19 thoughts on “Freezable Egg White Sandwiches”

  3. You are talking my breakfast language here!!! I have made those lil egg cups but never thought to put them on an english muffin..brilliant!!

  9. I'm seriously so terrible about having a good breakfast, but these seem like the perfect way to be prepped, no matter what! I also love that you could put the eggs on any type of bread too, depending on your preference.

  15. I need to make these! Since I'm not a morning person I'm always in a rush and just grab fruit on the go, these would be great!
    xo, Lily
    beautywithlily.com

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