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–+ servings
Breakfast

Healthy Meal Prep Breakfast Sandwiches

Get ready to prep these savory freezer-friendly vegetarian breakfast sandwiches made with lentil patties, spinach baked scrambled eggs, and homemade buttermilk English muffins! This healthy, high protein breakfast recipe is perfect for weekly meal prep for a fast and healthy breakfast.
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Prep Time20 minutes
Cook Time35 minutes
Total Time1 hour
Yield10 breakfast sandwiches

Equipment

INGREDIENTS

Homemade Buttermilk English Muffins (or, use store bought)
Lentil Breakfast Patties
  • 2 cans cooked lentils (drained and rinsed (about 30oz total))
  • 1 c whole grain oats
  • 2 tbsp maple syrup
  • 2 tbsp fresh sage (chopped)
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp red pepper flakes
  • 1/2 tsp thyme leaves
Baked Spinach Scrambled Eggs
  • 1 tsp olive oil
  • 3 c fresh spinach (roughly chopped)
  • 12 eggs
  • 1/4 c heavy cream (or milk)
  • 1 tsp salt
  • 1 tsp pepper
Assembly
  • 10 slices sharp cheddar cheese

INSTRUCTIONS

  • Preheat oven to 350 F. We'll be cooking the spinach eggs and lentil patties at the same time.
Lentil Breakfast Patties
  • Line a 9x13 baking sheet with parchment paper.
  • Use a large food processor to pulse together all of the Lentil Breakfast Patties ingredients (cooked lentils through thyme leaves). Pulse until the ingredients are incorporated, with a uniform texture (about 1 minute).
    Scrape down the sides of the bowl as needed to get it all mixed in.
  • 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.
Spinach Eggs
  • Line a 9x9 baking pan with parchment paper, making sure the parchment paper hangs over the sides.
  • Heat the olive oil in a pan over medium heat. Add the spinach, and cook it down until the spinach is cooked through and fully wilted, about 5-7 minutes.
    Remove from heat and allow the spinach to cool.
  • Meanwhile, 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 and whisk again to fully distribute.
  • Carefully pour the egg mixture into the baking pan.
  • Place the spinach scrambled eggs and the lentil breakfast patties in the oven and bake for 20-25 minutes, rotating the pans halfway through to promote even baking.
    Flip the breakfast patties at the halfway mark.
    The eggs will puff up, with a little bit of jiggle still in the enter.
  • Cool the breakfast patties and the eggs completely before assembling for breakfast sandwiches
  • Cut the spinach egg bake into 10 squares. You may have excess scraps leftover (eat them)!
Assembly
  • Slice the English muffins in half.
  • Place a lentil patty on top of the open English muffin, and top with the scrambled egg square and slice of sharp cheddar cheese.
    Finish with the English muffin top to create a breakfast sandwich.
Storage and Reheating Instructions
  • These healthy breakfast sandwiches reheat well. Wrap each sandwich in a square of parchment paper, and then a square of aluminum foil before placing 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 sandwich and separate sandwich in half. Reheat in a 400 F oven for 15-20 minutes, until heated through.
  • Freezer: Defrost sandwich in the fridge overnight. Unwrap sandwich and separate sandwich in half. Reheat in a 400 F oven for 15-20 minutes, until heated through.