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Freezer-Friendly Veggie Egg McMuffins

Cheesy, savory, Veggie Egg McMuffins get GREENS into your kids first thing in the morning, even on busy mornings!
Course Breakfast
Cuisine American
Keyword egg mcmuffins, eggs, freezer friendly, vegetarian, Veggies
Prep Time 20 minutes
Cook Time 35 minutes
Servings 12 servings
Calories 339kcal


  • 1 small onion
  • 2 teaspoon olive oil
  • 6 cup spinach
  • 12 large egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 cup cottage cheese
  • 12 slice cheddar cheese
  • 12 regular English muffin, wheat


  • Preheat oven to 350, and line a 9 x 13 baking pan with parchment paper.
  • Finely chop the onion, and saute over medium heat in a large frying pan until tender and starting to brown, 7-10 minutes.
  • Add the chopped baby spinach and saute gently until spinach is wilted and tender, but not overcooked. Let cool slightly.
  • In a large mixing bowl, whisk together eggs, cottage cheese, and sauteed veggie mixture.
  • Pour the egg and veggie mixture into the baking pan and bake at 350 F for 20-22 minutes until eggs are cooked through.
  • Cut the egg mixture into 12 squares and assemble the sandwiches: one square of eggs and one slice of cheese inside each English muffin.
  • Wrap in parchment paper and foil to freeze entire sandwich. To reheat, place foil wrapped sandwich in a preheated oven at 350 F for 30 minutes. Or REMOVE FOIL and microwave on high 3 minutes.


Calories: 339kcal | Carbohydrates: 29g | Protein: 20g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 216mg | Sodium: 574mg | Fiber: 3g | Sugar: 2g