Description
These Spinach Feta Egg White English Muffin Sandwiches are the perfect grab-and-go breakfast. Toasted English muffin sandwich with a thick slice of baked egg whites with spinach and tangy sun-dried tomatoes, with a thin spread of sun-dried tomato cream cheese.
Ingredients
Units
Scale
- 6 English muffins
- 3 cups egg whites
- 2 cups spinach, chopped
- 1/4 cup sundried tomatoes
- 1/2 cup feta cheese
- Salt and pepper to taste
Sun-dried Tomato Spread
- 1/4 cup cream cheese
- 2 tbsp sun-dried tomatoes, minced
- 2 tbsp parmesan cheese
Instructions
- Preheat oven to 350ºF. Butter a 9×13-inch sheetpan.
- In a small bowl, whisk together cream cheese, sundried tomatoes, and parmesan cheese. Set to the side.
- In a large bowl, whisk together egg whites, spinach, and sundried tomatoes. Pour the egg mixture into the buttered sheetpan. Sprinkle the top of the uncooked egg with feta cheese and bake for 25-30 minutes until cooked through.
- Using a large circle cookie cutter, cut out 6 egg rounds. Save any extra egg scraps for munching on throughout the week.
- Toast the English muffins, and spread a thin layer of sundried tomato spread on both English muffin sides. Sandwich with egg rounds and top with some extra cheese.
- Wrap in foil or wax paper for meal prepping during the week. Store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes