Description
These meal prep friendly gluten free breakfast sandwiches feature a veggie egg bake on a toasted English muffin topped with avocado for a nourishing start to your day.
Ingredients
Scale
- 6 large eggs
- 1/2 cup cottage cheese
- 1/4 cup feta cheese, crumbled
- 1 packed cup chopped spinach
- 1/3 red onion, diced
- 1 teaspoon dried oregano
- Salt pepper
- 6 glute-free english muffins
- 1 1/2 mashed avocados, to serve
- Tomato ketchup, to serve
Instructions
- Preheat the oven to 160C/ 325F and grease a 9×13″ baking sheet.
- In a large bowl whisk together the eggs, cottage cheese, feta, spinach, onion, oregano, salt and pepper until combined.
- Pour egg mixture into the greased tray and bake for 18-20 minutes, or until the centre is set.
- Remove from oven and allow to cool then cut into 12 squares
- Slice each english muffin in half then place in the toaster. Top the muffin with 2 slices of the egg, about 1/4 of a mashed avocado, tomato sauce and other half of the muffin. Enjoy!
Notes
- To store: Slice up the veggie egg baked then transfer to an airtight container for up to 3-4 days. Assemble your sandwiches as needed.
- To freeze: let the veggie egg bake cool completely, slice and wrap individually with cling wrap. Freeze for up to 3 months. When you’re ready to enjoy, thaw in the refrigerator overnight or reheat in the microwave for 60 – 90 seconds until warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: breakfast, meal prep
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Fat: 14.9g
- Saturated Fat: 2.6g
- Carbohydrates: 30.7g
- Fiber: 4g
- Protein: 16g