How to meal prep breakfast sandwiches

Ingredients

• 12 Eggs (large)
• 1/4 cup Milk (any dairy or plant‑based milk)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/2 cup Bell Pepper (diced, any color)
• 1 cup Spinach (fresh, roughly chopped)
• 12 Beyond Meat Breakfast Sausage Patties (plant‑based, pre‑cooked)
• 12 English Muffins (split and toasted)
• 2 tablespoons Butter (softened, for toasting muffins)
• 12 slices Cheddar Cheese (or any meltable cheese)
• 1 sheet Parchment Paper (for wrapping sandwiches)

Instructions

1. Prepare Egg Mixture

   In a large mixing bowl, whisk together 12 eggs, 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.

   Time: PT5M

2. Add Vegetables

   Fold in 1/2 cup diced bell pepper and 1 cup chopped fresh spinach into the egg mixture.

   Time: PT2M

3. Bake Egg Squares

   Spread the mixture onto a greased sheet pan in an even layer. Bake in a pre‑heated oven at 350°F for about 17 minutes, or until the eggs are set and lightly golden.

   Time: PT17M

   Temperature: 350°F

4. Cook Sausage Patties

   While the egg is baking, heat a skillet over medium heat and cook the 12 Beyond Meat breakfast sausage patties for 4‑5 minutes per side until browned and heated through.

   Time: PT5M

5. Cut Egg Squares

   Remove the baked egg sheet from the oven and let it cool for 2 minutes. Then cut into 12 equal squares or use a round cookie cutter to make circles that fit an English muffin.

   Time: PT3M

6. Toast English Muffins

   Split the English muffins, spread a thin layer of butter on each half, and toast them in the oven (or toaster) for 2‑3 minutes until golden.

   Time: PT2M

7. Assemble Sandwiches

   On the bottom half of each toasted muffin, layer one egg square, one sausage patty, and one slice of cheese. Top with the muffin lid and wrap each sandwich tightly in parchment paper.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g