High-protein Breakfast Meal Prep Sandwiches😍

Ingredients

• 6 Large Eggs (room temperature)
• 0.25 cup Milk (whole or 2% for richer texture)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)
• 0.5 cup Red Bell Pepper (diced)
• 1 cup Spinach (roughly chopped)
• 0.25 cup Yellow Onion (finely diced)
• 1 tsp Olive Oil (extra‑virgin)
• 8 oz Sliced Turkey Breast (lean, low‑sodium)
• 4 oz Cheddar Cheese (shredded or sliced)
• 8 slices Oat Bread (whole‑grain, preferably toasted)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it fully preheat while you prepare the egg bake.

   Time: PT5M

   Temperature: 375°F

2. Sauté Vegetables

   Heat 1 tsp olive oil in a skillet over medium heat. Add the diced onion and bell pepper, sauté for 3‑4 minutes until softened. Stir in the chopped spinach and cook until wilted, about 1 minute. Transfer the vegetables to the mixing bowl.

   Time: PT5M

3. Mix Egg Batter

   In the mixing bowl with the vegetables, whisk together the 6 eggs, ¼ cup milk, salt, and pepper until fully combined and slightly frothy.

   Time: PT3M

4. Bake Egg Mixture

   Pour the egg‑vegetable mixture into a greased 8‑inch baking dish. Bake for 20‑22 minutes, or until the center is set and a toothpick inserted comes out clean.

   Time: PT22M

   Temperature: 375°F

5. Cool Slightly

   Remove the dish from the oven and let the egg bake rest for 5 minutes. This makes it easier to cut into portions for the sandwiches.

   Time: PT5M

6. Toast Oat Bread

   While the egg bake rests, toast the oat bread slices until lightly golden. You can use a toaster, oven rack, or panini press.

   Time: PT3M

7. Assemble Sandwiches

   Cut the egg bake into four equal squares. On each sandwich, layer a piece of turkey, a slice of cheddar cheese, and a square of egg bake between two toasted oat‑bread slices. Press gently.

   Time: PT5M

8. Serve

   Serve the sandwiches warm. Each provides roughly 25 g of protein (up to 32 g with the oat bread).

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g