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3.84 from 6 votes

Freezer-Friendly Veggie Egg McMuffins

Cheesy, savory, Veggie Egg McMuffins get GREENS into your kids first thing in the morning, even on busy mornings!
Prep Time20 mins
Cook Time35 mins
Course: Breakfast
Cuisine: American
Keyword: egg mcmuffins, eggs, freezer friendly, vegetarian, Veggies
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