Recipe: Make-Ahead Breakfast Sandwiches | MOBE

Recipe: Make-Ahead Breakfast Sandwiches

This hearty breakfast sandwich can be the star of your weekend brunch or a make-ahead option for busy weekdays. It’s a protein- and veggie-packed egg casserole on whole grain toast or English muffins, topped with creamy ricotta and nutty pesto. Freeze any leftover casserole to make these sandwiches anytime you need a quick, healthy, and delicious morning meal.

Prep time: 10 minutes
Cook time: approximately 40 minutes
Total time: approximately 50 minutes
Serves: 6
Serving size: 1 sandwich (approximately 1 ½ cups)


  • 6 eggs
  • ¼ cup low fat milk or non-dairy alternative
  • 1 ½ cups sliced fresh mushrooms
  • 1 ½ cups diced sweet onions (about 1 medium onion)
  • 1 ½ cups fresh baby spinach
  • 1 10-ounce jar roasted red peppers, drained and chopped
  • 6 ounces Canadian bacon, chopped
  • 1 teaspoon Italian seasoning
  • ⅛ teaspoon freshly ground black pepper

For serving:

  • 12 slices whole grain bread or 6 whole grain English muffins
  • ¼ cup + 2 tablespoons low fat ricotta
  • ¾ cup pesto
  • 1 tomato, thinly sliced


Pre-heat oven to 375 degrees F. Coat an 8 x 10 or similar sized baking dish with cooking oil spray. In a large mixing bowl, beat together eggs and milk. Slowly fold in mushrooms, onions, spinach, red peppers, Canadian bacon, Italian seasoning, and black pepper. Pour mixture into baking dish and bake for 25–40 minutes, until eggs are set. Cooking time will vary, depending on the size of the baking dish used. Remove from oven.

Toast the bread or English muffins. Slice casserole into 6 equal pieces. On bottom piece of toast or English muffin, place tomato slice and 1 piece of egg casserole. Top egg with ricotta. Spread the top piece of toast or English muffin with pesto and place on top. Serve.

Freeze any leftover egg casserole in individual portions. When ready to serve, defrost in the refrigerator the night before, then heat in an oven at 350 degrees F for 10 minutes, or until warmed through to a safe internal temperature of 165 degrees F. Assemble sandwiches as above.

MOBE kitchen tips:

  • We’ve used low fat ricotta on this breakfast sandwich instead of slices of cheese, because it’s lower in fat and sodium and adds a creamy richness to this sandwich.
  • If you don’t have Italian seasoning, make your own by combining equal parts dried basil, oregano, and thyme.

Recipe notes:

  • For a lower cholesterol option, use egg whites instead of whole eggs.
  • If you don’t have fresh baby spinach, swap for an equal amount of thawed, drained, and cooked frozen spinach.
  • Other types of meat can be substituted, such as ham, turkey bacon, or bacon. Choose lower sodium and lower fat options, as processed meat is typically high in salt and saturated fat.
  • You may use other leafy greens for the spinach or different peppers for the roasted red peppers, if needed.
  • Enjoy these sandwiches open-faced (only one slice of bread), if desired. Or serve without bread as an egg casserole topped with pesto and ricotta.

Nutrition facts per serving

Calories: 370 / Total Fat: 14g 18% DV) / Saturated Fat: 3.5g (18% DV) / Trans Fat: 0g / Cholesterol: 195mg (65% DV) / Sodium: 1170mg (51% DV) / Total Carbohydrate: 37g (13% DV) / Dietary Fiber: 3g (11% DV) / Total Sugars: 11g / Added Sugar: 0g (0% DV) / Protein: 23g / Vitamin D: 2mcg (10% DV) / Calcium: 212mg (15% DV) / Iron: 3mg (15% DV) / Potassium: 522mg (10% DV)

Allergen statement: Contains eggs and milk. Contains tree nuts (almonds), if almond milk is used.

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