Description
These High Protein Vegetarian Breakfast Sandwiches are a delicious and satisfying way to start your day. Packed with nutritious ingredients like eggs, cheese, avocado, and spinach, these sandwiches are perfect for a hearty breakfast or a quick meal prep option.
Ingredients
Scale
For the Scrambled Eggs:
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup shredded cheddar or Swiss cheese
For Assembly:
- 4 whole grain English muffins (split and toasted)
- 1 avocado (sliced)
- 1/2 cup baby spinach or arugula
- 4 slices tomato
- 1/2 cup cottage cheese or mashed white beans (optional for extra protein)
- hot sauce or pesto (optional for flavor)
Instructions
- Prepare the Scrambled Eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper. Heat olive oil in a nonstick skillet over medium heat. Pour in the egg mixture and cook, stirring occasionally, until softly scrambled and cooked through. Remove from heat and stir in the shredded cheese until melted.
- Assemble the Sandwiches: Layer the bottom half of each toasted English muffin with a spoonful of cottage cheese or mashed white beans if using. Top with a portion of the scrambled eggs, a slice of tomato, avocado slices, and a handful of spinach or arugula. Add a drizzle of hot sauce or a spoonful of pesto if desired. Cover with the top muffin half and serve warm, or wrap individually for meal prep.
Notes
- For a make-ahead version, assemble and wrap sandwiches tightly in foil, then store in the fridge for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave or toaster oven before serving.
- To boost protein even more, use egg whites alongside whole eggs or add tofu crumbles to the scramble.
Nutrition
- Serving Size: 1 sandwich
- Calories: 370
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 220mg
