Make-Ahead Egg And Cheese Sandwich
- 10m Prep Time
- 5m Cook Time
- 10m Ready In
A quick and easy make-ahead egg and cheese sandwich with ham and spinach, perfect for breakfast on the go.
Ingredients
- 4 large eggs
- 1.23 ml salt
- 1.23 ml pepper
- 14.8 ml extra virgin olive oil
- 4 English muffins toasted
- 56.7 g extra-sharp Cheddar cheese grated
- 473 ml baby spinach
- 4 thin slices ham
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 90.6 mg
- Iron: 2.47 mg
- Magnesium: 25.2 mg
- Phosphorus: 133 mg
- Potassium: 188 mg
- Zinc: 1.03 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 large eggs
- 1.23 ml salt
- 1.23 ml pepper
- 14.8 ml extra virgin olive oil
- 473 ml baby spinach
- 4 thin slices ham
Prepare
- Toast 4 English muffins
- Grate 56.7 g extra-sharp Cheddar cheese
Let's Cook
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Step 1.
In a medium bowl, beat 4 large eggs with 1 tablespoon water, ¼ teaspoon salt, and ¼ teaspoon pepper until well combined.
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Step 2.
Heat 1 tablespoon extra virgin olive oil in a large nonstick skillet over medium heat.
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Step 3.
Add the beaten eggs to the skillet and cook, stirring gently with a rubber spatula every few seconds, until they reach your desired doneness—about 2 to 3 minutes for medium-soft, fluffy curds.
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Step 4.
While the eggs cook, toast 4 English muffins until golden brown.
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Step 5.
Spoon the cooked eggs onto the bottom half of each toasted muffin. Top each with about ½ ounce grated extra-sharp Cheddar cheese, ½ cup baby spinach, and 1 thin slice ham (if using). Close each sandwich with the remaining muffin top.
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Step 6.
To freeze for later: Wrap each assembled sandwich in a damp paper towel, then tightly in foil. Place in a freezer bag and freeze for up to 30 days.
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Step 7.
To reheat: Remove the foil but keep the damp paper towel. Microwave the wrapped sandwich for 1 minute, then flip and microwave for another 30 seconds to 1 minute until heated through.