Description
These hearty chicken and egg freezer breakfast sandwiches are packed with protein, veggies, and bold spices, making them perfect for meal prep and busy mornings.
Ingredients
- 2 tablespoons salted butter
- 12 large eggs
- 1/4 cup whole milk
- Sea salt and black pepper
- 2 cups baby spinach, chopped
- 1 pound ground chicken
- 1 poblano pepper or bell pepper, chopped
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- Salted butter, at room temperature
- 6 English muffins, split
- 6 slices sharp cheddar or pepper jack cheese
Instructions
- Preheat the oven to 325°F. Grease a 9 x 13-inch baking dish with butter.
- In a medium bowl, whisk together the eggs, milk, and a pinch each of salt and black pepper. Stir in the spinach. Pour into the prepared baking dish and bake for 15 to 18 minutes, until set. Let cool, then cut into 6 rounds using a cutter or glass.
- In another bowl, combine ground chicken, chopped pepper, smoked paprika, chili powder, onion powder, garlic powder, salt, and black pepper. Mix well, divide into 6 portions, and shape into patties.
- Cook the patties in a skillet over medium heat for 3 to 5 minutes per side, until fully cooked. Transfer to a plate.
- Spread butter on the insides of the English muffins. Assemble each sandwich with an egg round, chicken patty, and a slice of cheese. Top with the muffin lid.
- Wrap each sandwich in foil. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat as needed.
Notes
- Swap spinach for kale or omit if preferred.
- Use dairy-free milk and cheese alternatives if needed.
- To reheat from fridge: microwave for 2 minutes or bake at 350°F for 10 minutes.
- To reheat from frozen: thaw overnight if possible, then bake in foil at 350°F for about 30 minutes.
- Great for meal prep and portable breakfasts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking and Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 310 mg
