Description
These High Protein Vegetarian Breakfast Sandwiches are a delicious and nutritious way to start your day. Featuring softly scrambled eggs with melted cheese, fresh avocado, spinach, and tomato all layered on whole grain English muffins, they provide a balanced mix of protein, healthy fats, and fiber. Perfect for a quick morning meal or make-ahead breakfast that keeps you energized and satisfied.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sandwich Components
- 4 whole grain English muffins, split and toasted
- 1 tablespoon olive oil
- ½ cup shredded cheddar or Swiss cheese
- 1 avocado, sliced
- ½ cup baby spinach or arugula
- 4 slices tomato
- ½ cup cottage cheese or mashed white beans (optional for extra protein)
- Hot sauce or pesto (optional for flavor)
Instructions
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy to ensure fluffy scrambled eggs.
- Cook the Scrambled Eggs: Heat the olive oil in a nonstick skillet over medium heat. Pour in the egg mixture and cook, stirring occasionally, until the eggs are softly scrambled and cooked through but still moist. This should take about 5-7 minutes.
- Melt the Cheese: Remove the skillet from heat and immediately stir in the shredded cheddar or Swiss cheese until it melts into the eggs for a creamy texture.
- Assemble the Sandwiches: Place the bottom halves of the toasted English muffins on plates or a clean surface. If using, spoon cottage cheese or mashed white beans onto each muffin base for an extra protein boost.
- Add the Egg Layer: Divide the cheesy scrambled eggs evenly among the muffins, layering it on top of the cottage cheese or white beans if used.
- Add Fresh Vegetables: Top the eggs with a slice of tomato, several slices of avocado, and a handful of baby spinach or arugula to add freshness and nutrients.
- Optional Flavor Enhancements: Drizzle hot sauce or add a spoonful of pesto on top for extra flavor according to your preference.
- Finish the Sandwich: Cover each sandwich with the top halves of the English muffins. Serve immediately warm, or wrap individually in foil for meal prep.
- Storage and Reheating: For make-ahead meals, wrap sandwiches tightly in foil and store in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in a microwave or toaster oven before serving.
Notes
- To prepare the sandwiches ahead of time, assemble and wrap them tightly in foil. Refrigerate for up to 4 days or freeze for up to 2 months.
- Reheat sandwiches in a microwave or toaster oven to preserve texture and flavor before serving.
- For even higher protein content, substitute part of the whole eggs with egg whites or add tofu crumbles to the scramble.
- Use whole grain English muffins to boost fiber and nutrient content.
- Feel free to swap the cheese variety to suit your taste preference; Swiss and cheddar both work well.
