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Egg and Veggie Breakfast Sandwiches

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Egg and Veggie Breakfast Sandwiches

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Course: Breakfast
Cuisine: American
Keyword: Egg and Veggie Breakfast Sandwiches
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 95kcal


  • 1 none cooking spray
  • 4 large egg
  • 1/2 cup, pieces or slices mushrooms, white
  • 1 stalk green onion
  • 1/2 cup spinach
  • 1/2 tablespoon butter, unsalted
  • 4 regular English muffin, wheat
  • 1/4 cup cheddar cheese, shredded

Serve With

  • 4 medium kiwi


  • Preheat oven to 350°F. Spray 4 cups in a muffin tin with cooking spray.
  • Whisk eggs together in a bowl. Dice mushrooms and onion, and chop spinach.
  • Add butter to a medium skillet and melt over medium heat.
  • Add mushrooms and onions to skillet and cook until slightly softened, stirring frequently. Stir in spinach, then divide mixture equally among prepared muffin cups.
  • Evenly distribute eggs on top of the veggies (filling cups about 3/4 full).
  • Bake for 15-20 minutes or until eggs are cooked through.
  • Split each English muffin in half; add shredded cheese and an egg cup to each bottom half, lightly pressing down on the egg to flatten if necessary.
  • Top with remaining muffin halves and enjoy with kiwi slices on the side.
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Calories: 95kcal | Carbohydrates: 12g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 108mg | Fiber: 2g | Sugar: 3g

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