The easiest breakfast to meal prep is hands down an egg sandwich, and you can create all different varieties. My classic freezer egg sandwiches feature sausage, egg and cheese, but these broccoli and cheddar egg sandwiches are a great twist on the classic. I bake eggs, egg whites, cheese, and fresh broccoli into a quiche, and then cut it into six servings. Assembled with light English muffins and frozen individually, these are a great vegetarian option for breakfast, and the perfect way to incorporate some extra veggies into your day.
Course Breakfast, lunch
Keyword egg sandwiches, meal prep
Prep Time 10minutes
Cook Time 30minutes
baking dish (8x12)
wax paper, foil for wrapping
fresh cracked pepper
3cupsbroccolifresh, chopped into florets (about 1 head of broccoli)
1/2cupreduced fat cheddar cheese
6light English muffins
non-stick cooking spray
Preheat the oven to 350F.
Spray your baking dish with non-stick cooking spray.
In a mixing bowl, add the eggs, egg whites, salt, pepper, and cheddar cheese. Whisk to combine thoroughly.
Break the broccoli florets into small pieces (bite-sized) so that it combines with the eggs evenly. Add to the egg mixture and stir to combine.
Pour the egg mixture into the baking dish.
Bake for 30 minutes.
Remove from the oven and cut into six portions.
Add one portion to each English muffin to form sandwiches.
Eat immediately, or wrap and freeze for later (see blog post for freezing and reheating suggestions).
4 WW points (blue and purple plans)
5 WW points (green plan, using Egglands Best Eggs)