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The Boat Shed Kitchen

Breakfast Sandwich

This breakfast sandwich is hearty, cheesy, and packed with protein to start your day right. Made with baked eggs, spinach, tomatoes, and melted cheddar on toasted English muffins, it’s a perfect make-ahead option for busy mornings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 sandwiches
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Cooking spray or 2 teaspoons olive oil
  • ½ white onion diced
  • 5 oz fresh spinach
  • 6 large eggs
  • 4 egg whites
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup milk
  • ¼ cup shredded cheddar cheese
  • 1 cup sliced cherry tomatoes
  • 6 English muffins sourdough or whole wheat
  • 6 cheddar cheese slices

Method
 

  1. Heat a skillet with oil, cook onion until soft.
  2. Add spinach and cook until wilted. Set aside to cool.
  3. Whisk eggs, egg whites, milk, salt, and pepper.
  4. Stir in shredded cheese, tomatoes, and spinach mixture.
  5. Pour into a greased 9×13 pan.
  6. Bake at 375°F (190°C) for 25–30 minutes until firm.
  7. Slice and toast muffins in the oven for 10 minutes.
  8. See full steps with tips & photos → https://theboatshedcafe.com/breakfast-sandwich/

Notes

  • For meal prep, wrap sandwiches in foil and refrigerate up to 3 days, or freeze for up to 1 month.
  • Reheat in the oven, toaster oven, or air fryer for best texture.
  • Swap spinach for kale, or add cooked bacon or sausage for extra protein.
  • Whole wheat English muffins make this more filling and nutritious.