Get ready to prep these savory freezer-friendly vegetarian breakfast sandwiches made with lentil patties, spinach baked eggs, and homemade buttermilk English muffins! This healthy, high-protein breakfast recipe is perfect for weekly meal prep for a fast and healthy breakfast.

WHY I MADE THESE HEALTHY BREAKFAST SANDWICHES

Y’all already know that I’m not a big breakfast person (lunch is my favorite meal girl, though). Mostly because when I wake up, the last thing I want to do is prepare a meal. I love to cook and do it every day, but those few precious early morning hours are dedicated to brewing a pot of tea, and that’s it. That’s all I’m in the mood to do.

But, I told myself that if I find a few breakfast recipes that I can meal prep ahead of time, I’ll actually be able to eat breakfast more. So far, this experiment is working because I’ve prepped my Wholesome Quinoa Breakfast Porridge and my Healthy Breakfast Cookies consistently for a few weeks now, and it makes a world of difference!

Lately I’ve been craving a more savory breakfast option. Something that’s higher in protein and fiber for those morning when I’m craving something really hearty. And that’s when these Healthy Breakfast McMuffins come into the picture, because they have both!

Instead of a traditional sausage patty, we make a homemade lentil breakfast patty which is a good source of fiber, along with baked spinach scrambled eggs. Pair these with my Homemade Buttermilk English Muffins and you’re off the races and ready to have a great day!

So, this recipe is for my fellow savory breakfast warriors who want something hearty, delicious, and healthy to eat in the mornings. I know you’ll love this recipe as much as I loved making it!

MY ENGLISH MUFFIN BREAKFAST SANDWICH RECIPE

The full recipe for how to make these healthy English muffin breakfast sandwiches is in the recipe card below, so be sure to scroll down to the bottom of this post to view the full recipe! Here is a quick overview:

Lentil Breakfast Patties

• Use a large food processor to pulse together all of the Lentil Breakfast Patties ingredients.
• Divide the patties into 10 balls and shape them into 2″ patties.
• Place the patties on the baking sheet, and set aside while you prepare the eggs.

Baked Spinach Scrambled Eggs

• Cook the spinach on the stove until it is fully wilted, about 5-7 minutes.
• As the spinach cools, crack the eggs in a large bowl and add the cream, salt, and pepper. Whisk the egg mixture until smooth. Add in the cooked spinach.
• Carefully pour the egg mixture into the baking pan.

Cook

• Bake the lentil patties and the spinach eggs for 20-25 minutes, rotating the pans halfway through to promote even baking.

Assembly

• Slice the English muffins in half.
• Place a lentil patty on top of the open English muffin, and add the eggs and a slice of sharp cheddar cheese. Finish with the English muffin top to create a breakfast sandwich!

BREAKFAST SANDWICHES KEY INGREDIENTS

Lentil Breakfast Patties

• Cooked Lentils: Beans are a great source of plant based protein and fiber, and we definitely don’t eat enough of them! Sneaking veggies and beans into foods like this first thing in the morning makes hitting that daily fiber goal so much easier. These lentil breakfast patties are a plant-based alternative to traditional sausage patties, and they taste really good, too.
• Oats: Acts as a binder that helps to hold our breakfast patties together, plus oats are also another good source of fiber!
• Maple syrup: Traditional breakfast patties are just a little bit sweet, so adding a touch of maple syrup to these lentil breakfast patties gives us that same breakfast taste, but without refined sugars.
• Sage: I love the sweet, savory, and herby flavors that sage gives these healthier breakfast patties. You can leave it out if you don’t have it, but I do think it’s worth adding.

Baked Spinach Scrambled Eggs

• Spinach: I added cooked spinach to our breakfast eggs for the additional health benefits, and plant points. Note that the spinach must be cooked before adding it to the eggs, otherwise the eggs will get too watery. The amount of spinach used in this recipe will look like a lot when it’s placed in the pan but will shrink up a lot!
• Eggs: A quintessential breakfast sandwich needs eggs, of course (plus eggs are a good source of protein and omega 3)!
• Heavy cream, or milk: Adding dairy helps to lighten up our egg bake to make it fluffy and tender. You can leave out the cream, or switch it up by using milk instead, but the eggs will be a bit flatter and not as fluffy without it.

Buttermilk English Muffins

• Find the full recipe for my Homemade Buttermilk English Muffins linked here! Or, you can simply use store bought English muffins if you prefer.

HOW LONG DO THESE BREAKFAST SANDWICHES TAKE TO MAKE?

The full recipe for how to make these healthier, high fiber breakfast sandwiches is in the recipe card below, but here’s the gist of it:

• Prep time: 20 minutes
• Cook time: 35 minutes
• Assembly: 5 minutes

In total, this recipe will take about 1 hour to make. This does not count the time that it takes to make the Homemade Buttermilk English Muffins, which is a separate recipe. You can always use store bought English muffins though if you prefer!

HOW TO STORE THESE FREEZER BREAKFAST SANDWICHES?

These healthy breakfast sandwiches store and reheat well. Wrap each sandwich in a square of parchment paper, and then a square of aluminum foil before placing them in an airtight bag. They will keep fresh for about 5 days in the fridge, or for a few months in the freezer.

Fridge: Unwrap the sandwich and split the sandwich in half (with the bread and egg on one side, and bread and lentil patty and cheese on another side). Reheat in a 400 F oven for 15-20 minutes, until heated through.

Freezer: Defrost sandwich in the fridge overnight. Unwrap the sandwich and separate sandwich in half (with the bread and egg on one side, and bread and lentil patty and cheese on another side). Reheat in a 400 F oven for 15-20 minutes, until heated through.

HEALTHY MCMUFFIN RECIPE FAQ

1. Are these breakfast sandwiches gluten-free?
They can be! Simply swap the English muffins for a store bought, gluten-free brand. Make sure your oats are certified gluten-free, too.

2. Can I substitute the heavy cream in the eggs?
Yes, you can use milk, half-and-half, or an unsweetened plant milk work well (like almond milk). Just note that the eggs won’t be as fluffy.

3. Can I use something besides spinach?
Yes! Kale, chard, or even chopped broccoli can work. Just sauté them in a pan until tender before adding to the egg mixture. You can also leave out the spinach entirely without changing the end result of the recipe.

4. How can I prep the components separately ahead of time?
You can make the English muffins, baked scrambled eggs, and lentil patties 1–2 days in advance. Store each component in an airtight container in the fridge separately and assemble when ready. Continue with the storage and reheating steps as written in the recipe.

5. How long do the breakfast sandwiches last in the fridge or freezer?
Wrapped tightly in parchment and foil, they keep for up to 5 days in the fridge or for a few months in the freezer.

6. What’s the best way to reheat them?
Split the sandwiches in half (with the bread and egg on one side, and bread and lentil patty and cheese on another side) and reheat in a 400°F oven for 15–20 minutes.

Splitting the sandwiches in half ensures that they heat through all the way. To reheat from frozen, defrost the sandwiches in the fridge overnight and follow the same reheating instructions. They do not reheat well straight from the freezer.

7. Can I microwave these instead of using the oven?
You can, though they won’t be as crisp. Remove the foil, and microwave the sandwiches for 2-3 minutes, or until heated through. For best texture, finish in a toaster oven for a few minutes.

8. What extra toppings can I add?
Once reheated, you can add avocado, tomato, hot sauce, sautéed mushrooms, or extra cheese to your breakfast sandwich. There are so many possibilities!

9. What type of cheese works best?
Sharp cheddar is my favorite, but you can swap in pepper jack, Swiss, provolone, or a dairy-free cheese if you’re following a vegan lifestyle.

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

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