If I could have one thing for breakfast every day, it would be breakfast sandwiches. I love how filling and versatile they are, and this flavor combo does not disappoint!

I love a savory breakfast moment, and these breakfast sandwiches with baby arugula, sundried tomatoes, and feta are just too good. If you need to make them dairy-free, these will still turn out great with vegan feta crumbles too.

Ingredients

  • Eggs or egg whites
  • Feta crumbles (can use vegan)
  • Canned sundried tomatoes
  • Baby arugula
  • English muffins
  • Cooking spray (I like avocado oil spray)
  • Salt and pepper

Recipe

  1. Add eggs, feta, sun-dried tomatoes, arugula, and a few shakes each of salt and pepper to a bowl and whisk with a fork to combine, breaking up yolks.
  2. Spray nonstick skillet with cooking spray and add mixture to skillet over medium heat.
  3. Stir mixture using spatula as it cooks and remove from heat once set and veggies are soft.
  4. Spray pan again and add English muffin halves with cut side down; cook a couple of minutes until golden.
  5. Add egg scramble to English muffins.
  6. Let cool for a few minutes, then wrap in foil or add to meal prep containers and refrigerate until ready to eat.

Notes

These keep for up to 4 days in the fridge, or you can freeze them for up to 3 months. From the fridge, reheat in the microwave covered with a damp paper towel for 30-45 seconds, or throw in oven on low heat wrapped in foil for 30 mins to get warm and toasty while you get ready for work/school 🫶🏼

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Loaded Veggie Breakfast Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Rae
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 2 sandwiches 1x
  • Category: Breakfast

Description

The easiest loaded breakfast sammies – packed with flavor and so satisfying.


Ingredients

Scale

  • 2 Eggs (or 3 oz liquid egg whites)
  • 1/4 cup feta crumbles (can use vegan)
  • 1/4 cup canned sundried tomatoes, rinsed and diced
  • 1/2 cup baby arugula
  • 2 English muffins
  • Cooking spray (I like avocado oil spray)
  • Salt and pepper, to taste


Instructions

  1. Add eggs, feta, sun-dried tomatoes, arugula, and a few shakes each of salt and pepper to a bowl and whisk with a fork to combine, breaking up yolks.
  2. Spray nonstick skillet with cooking spray and add mixture to skillet over medium heat.
  3. Stir mixture using spatula as it cooks and remove from heat once set and veggies are soft.
  4. Spray pan again and add English muffin halves with cut side down; cook a couple of minutes until golden.
  5. Add egg scramble to English muffins.
  6. Let cool for a few minutes, then wrap in foil or add to meal prep containers and refrigerate until ready to eat.


Notes

These keep for up to 4 days in the fridge, or you can freeze them for up to 3 months. From the fridge, reheat in the microwave covered with a damp paper towel for 30-45 seconds, or throw in oven on low heat wrapped in foil for 30 mins to get warm and toasty while you get ready for work/school 🫶🏼