Servings

Prep Time15

Cook Time20

Total Time35

4.8 from 6 votes

Make mornings a breeze with these Vegetarian Breakfast Sandwiches! Packed with veggies and flavorful feta cheese, these freezer-friendly make-ahead breakfast sandwiches are something to look forward to when you wake up.

Two vegetarian breakfast sandwiches stacked on one another on a piece of tinfoil

I am not a morning person

Because of this, I'm a big believer in streamlining my mornings with make-ahead breakfasts. Healthy vegetarian breakfasts are kind of a big deal around here, and anything that does double duty as a freezer meal or a grab-and-go meal is a big win as far as I'm concerned.

These Vegetarian Breakfast Sandwiches are a total game-changer. Not only are these mo-fo's delicious, satisfying, and packed with enough protein to keep me happy until lunch time, but they're freezer-friendly, my dears.

I've loaded them up with spinach, tomatoes, and feta cheese, but you could sub in your favorite veggies. Our tomato, corn and egg frittata with cheddar cheese would work great here as well.

However you make them, you can whip up a batch of these beautiful breakfast sandwiches, wrap 'em in foil, and toss them in the freezer. Now, on busy mornings, I grab one of these on the way out the door.

What's better than that? Nothing. That's what.

eggs, feta, spinach, tomatoes, red onion, and whole grain buns on a grey background

Let's make Vegetarian Breakfast Sandwiches together!

Ok, my friend, let's do this. If you prefer to skip straight to the recipe, just use the "jump" button at the top of this post. Otherwise, join me for a bit of a scroll and we'll walk through it step-by-step together.

Step 1: get cracking!

photo collage of eggs being whisked in a bowl — Break your eggs into a medium-sized bowl and whisk thoroughly. Season with a bit of salt and pepper, and set aside.

Step 2: sauté some veg

red onion and tomatoes being fried in a pan — Heat a bit of olive oil in a large frying pan over medium-high heat. Add the diced onion and sauté until it's translucent (this should take 3-5 minutes), then add the tomato.

Step 3: add the spinach

spinach and tomatoes being cooked in a frying pan — Now add your baby spinach. It may not all fit in the frying pan at first, but have faith. It will wilt down to a fraction of its original size, so just keep moving it around in the pan until it does. Season the spinach mixture with a bit of salt and pepper.

Step 4: add the eggs

eggs being poured into a pan to make a frittata — Pour the eggs over the vegetables. Give the pan a gentle shake to distribute everything evenly. Return the pan to the heat and cook the frittata over medium heat until the eggs are about half set.

Step 5: cook the frittata

a vegetable frittata in a frying pan — Scatter feta cheese over the eggs. Then, put the frittata under the broiler to finish cooking. It will be puffed up and golden when it's done. Let the frittata rest for a few minutes to cool slightly. While this is happening, I like to toast my buns, but that's an optional step.

Step 6: cut out frittata rounds

a vegetable frittata on a white cutting board with circles cut out of it — Slide the frittata out of the pan and onto a cutting board. Using a biscuit cutter (or, like me, a large coffee cup), cut rounds of frittata that are approximately the same size as your buns.

Step 7: assemble your breakfast sandwiches

overhead photo of vegetarian breakfast sandwiches on a grey background — Place one round of frittata on each bun, then place the lid on top. Wrap with foil, write the date on them, and toss these bad boys into your freezer. That's it, you're done!

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4.84 from 6 votes

Vegetarian Breakfast Sandwiches with Spinach and Feta

Make mornings a breeze with these Vegetarian Breakfast Sandwiches! Packed with veggies and flavourful feta cheese, these freezer-friendly make-ahead breakfast sandwiches are something to look forward to when you wake up.

Course Breakfast

Cuisine American

Diet Vegetarian

Keyword Vegetarian Breakfast Sandwiches

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 341kcal

Author Katie Trant

Ingredients

10 large eggs
salt and pepper
1 Tablespoon extra virgin olive oil
1 medium red onion diced
1 cup sliced cherry tomatoes
8 ounces baby spinach rinsed
5 ounces feta cheese crumbled
6 wholegrain breakfast rolls or English muffins

US Customary - Metric

Instructions

Pre-heat your oven using the grill / broil setting at 450°F/225°C
Break your eggs into a medium-sized bowl and whisk thoroughly. Season with a bit of salt and pepper, and set aside.
10 large eggs, salt and pepper
Heat a bit of olive oil in a large frying pan over medium-high heat. Add the diced onion and sauté until it's translucent (this should take 3-5 minutes), then add the tomato.
1 Tablespoon extra virgin olive oil, 1 medium red onion, 1 cup sliced cherry tomatoes
Now add your baby spinach. It may not all fit in the frying pan at first, but have faith. It will wilt down to a fraction of its original size, so just keep moving it around in the pan until it does.
8 ounces baby spinach
Season the spinach mixture with a bit of salt and pepper.
Pour the beaten eggs over top of the vegetables. Give the pan a bit of a shake to distribute everything
Return the pan to the heat, and allow the frittata to cook over medium heat until the eggs are about half set.
Scatter feta cheese over the top of the eggs.
5 ounces feta cheese
Put the frittata into the oven under the grill to finish cooking - this should take about 10 minutes - It will be puffed up and golden when it's done.
Let the frittata rest for a few minutes to cool slightly. While this is happening I like to toast my buns under the broiler, but that's an optional step.
6 wholegrain breakfast rolls
Slide the frittata out of the pan and onto a cutting board. Using a biscuit cutter (or, like me, a large coffee cup) cut rounds of frittata that are approximately the same size as your buns.
Place one round of frittata on top of each bun, and then place the lid on top.
Wrap with foil, write the date on them, and toss these bad boys into your freezer.

Notes

Nutrition values are an estimate only
I've called for six buns, but to be honest I usually get more like eight out of this recipe. It totally depends on how big your egg slices are.
If you have frittata scraps left over, you can either put them in a bowl and eat them for lunch as is, or cram the scraps together between an extra bun and enjoy one extra sandwich.
I've used spinach, feta, and tomatoes here, but feel free to mix up whatever veggies and cheese you have on hand.
These are also very delicious with an extra slice of cheese in the sandwich.
I find that toasting the buns before you make the sandwich yields a sturdier (and less soggy) breakfast sandwich upon reheating. Highly recommend this step.

Nutrition

a tray with vegetarian breakfast sandwiches on a grey background

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Comments

4.84 from 6 votes (3 ratings without comment)

Vegetarian Breakfast Sandwich with Spinach and Feta