Freezer-friendly breakfast sandwiches 🥪 Ready in 30min!

Ingredients

• 9 large Eggs (room temperature)
• 2 tablespoons Milk (whole milk preferred)
• 0.75 teaspoons Salt (kosher salt)
• 0.75 teaspoons Black Pepper (freshly ground)
• 1 cup Baby Spinach (fresh, loosely packed)
• 0.5 cup Bell Pepper (diced, any color)
• 22.5 oz Ground Turkey (93% lean, fresh)
• 0.5 teaspoons Garlic Powder
• 0.5 teaspoons Onion Powder
• 0.5 teaspoons Dried Oregano
• 0.25 teaspoons Crushed Red Pepper Flakes
• 9 pieces English Muffins (split horizontally)
• 2 tablespoons Mayonnaise (or butter, for spreading)
• 9 slices Sliced Cheese (cheddar or your favorite meltable cheese)

Instructions

1. Prepare Egg Mixture

   Crack nine large eggs into a large mixing bowl, add a splash of milk, a pinch of salt and pepper, and whisk until well combined.

   Time: PT5M

2. Add Veggies and Bake

   Stir in the baby spinach and diced bell pepper, grease a half‑sheet baking pan, pour the egg mixture evenly, and bake in a pre‑heated 325°F oven for about 20 minutes, or until the eggs are fully set.

   Time: PT20M

   Temperature: 325°F

3. Season Turkey

   In a separate bowl combine the ground turkey with salt, pepper, garlic powder, onion powder, dried oregano, and crushed red pepper flakes. Mix gently until just combined.

   Time: PT5M

4. Form and Flatten Patties

   Divide the seasoned turkey into nine equal portions (about 2½ oz each), roll each portion into a ball, then flatten to roughly ½‑inch thickness.

   Time: PT5M

5. Cook Turkey Patties

   Heat a skillet over medium‑high heat, add a drizzle of oil, and cook the patties for 4‑5 minutes per side, or until the internal temperature reaches 165°F.

   Time: PT10M

6. Toast English Muffins and Assemble

   Split the English muffins, lightly toast if desired, spread a thin layer of mayonnaise or butter on the bottom half, add a slice of cheese, a portion of baked egg, and a turkey patty. Top with the muffin lid.

   Time: PT5M

7. Wrap for Freezing

   Allow the assembled sandwiches to cool to room temperature, then wrap each tightly in plastic wrap and place in a freezer‑safe bag or container. Label with the date.

   Time: PT2M

Nutrition Facts

Calories

345

Protein

24 g

Carbohydrates

14.5 g

Fat

18 g

Fiber

1 g