Looking for the perfect meal prep breakfast? These vegetarian make ahead breakfast sandwiches are where it’s at! They’re protein-packed and cheesy, with tons of veggies and staying power to keep you energized. This is a reader-favorite recipe – they say they love prepping these on the weekend and enjoying them all week!
Plus, I’ll share a tip to keep them from getting soggy. You definitely want to keep your bread crispy and your cheese melty for ultimate breakfast sandwich enjoyment!
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Why You Need a Protein-Packed Breakfast
Eating only carbs for breakfast (like toast with jam or oatmeal cooked in water) is a recipe for hunger and an energy crash by 10 am. Rounding out your meal with protein and fat helps keep you full and satisfied.
Egg sandwiches are one of my favorite balanced breakfasts – especially when they pack in extra veggies! These veggie egg sandwiches check all the boxes when it comes to adding in more produce, protein, and whole grains at breakfast.
They’re also easily prepped in advance for a week of healthy breakfasts, making them a great place to start when adding healthy but realistic changes to your life. Cook once then simply grab and go!
I also love that these breakfast sandwiches don’t break your budget, either. They’re made with just 6 ingredients! Plus, you can easily switch up the ingredients each week to keep things interesting. 🙂
Looking for more tasty make ahead breakfast ideas? Check out these sweet potato breakfast burritos or these make ahead veggie egg muffins! And here are more meal prep breakfast ideas to try.
What You’ll Need
To make these breakfast meal prep sandwiches, you’ll need:
- eggs
- bell peppers
- grape or cherry tomatoes
- spinach/arugula (I usually get a mix that comes with both)
- pepper jack cheese (for a little kick of spice – but any cheese will work!)
- bread (I used sprouted 7-grain bread here, but most breads will work)
Of course, feel free to mix and match your favorite veggies here (or use what you have in your vegetable drawer). Leftover roasted veggies like sweet potatoes, bell peppers, zucchini, mushrooms, etc. would all be delicious!
How to Make Breakfast Sandwiches for Meal Prep
Once you have your ingredients on hand, this recipe is just about as easy as you can get for a make-ahead meal.
Layer the veggies in an 8×8 or 9×9 inch baking dish, scramble eggs and pour them on top, and bake until just set. That’s it!
Let cool, then slice into sandwich-sized squares (or rectangles), depending on the type of bread you’re using. Store egg slices in an airtight container the refrigerator for up to 3-4 days.
When you’re ready to enjoy your egg sandwich, remove an egg bake slice, add a slice of cheese on top, and microwave 1 minute, until hot.
Toast your English muffin or bread slices, then place the warmed egg and cheese in the center and enjoy! If you aren’t vegetarian, feel free to add cooked bacon or sausage patties.
How to Keep the Bread From Getting Soggy
If your goal is to be more prepared with make-ahead meals, you’re in luck. I tested the best way to heat up these vegetarian breakfast sandwiches throughout the week without soggy bread.
Because soggy bread is the worst, but taking ages to prepare breakfast on busy weekdays is also the worst, right?!
Here’s what I recommend: make the veggie-packed egg bake over the weekend. Once cooked, pre-slice it into pieces that will fit your bread of choice and store it in the fridge.
How to Reheat Breakfast Sandwiches
In the morning, simply microwave a slice of the prepared egg bake with a slice of cheese until hot and melty (about 1 minute). In the meantime, toast your bread. Voila!
In just about a minute, you can stack your egg and cheese on the toasted bread for a crispy, savory, gooey egg sandwich any day of the week. If you want to mix it up from the cheese, avocado would also be delicious here!
The egg bake is great served on its own, too, if you’d rather – and it is certainly pretty on its own with all the colorful veggies! Just be sure to grab some fruit or another carb to enjoy on the side so you have a balanced, satisfying meal.
You’ll find the full recipe for vegetarian breakfast sandwiches at the end of this post. Enjoy!
Looking for more make ahead breakfast ideas? Check these out:
- Almond Milk Overnight Oats with Berries
- Sausage Egg Burritos (Freezable!)
- Banana Baked Oatmeal
- Make Ahead Breakfast Burritos
- Berry Quinoa Bake with Lemon
Cheesy Meal Prep Veggie Breakfast Sandwiches (5-Minute Prep)
These make ahead breakfast sandwiches are the perfect healthy, easy high protein breakfast for your week. They're cheesy and packed with veggies!
Ingredients:
- 8 eggs
- 2 cups baby spinach (and/or arugula)
- 1 cup diced bell pepper
- 1/2 cup halved cherry tomatoes
- 8 slices bread
- 4 slices pepperjack cheese (or other cheese)
- salt & pepper, to taste
Instructions:
- Heat oven to 350 F. Spray an 8x8 inch baking dish with cooking spray.
- Layer the baby spinach & arugula, bell peppers, and cherry tomatoes in the baking dish.
- In a bowl, whisk the eggs with a pinch of salt and pepper.
- Pour the eggs over the vegetables and bake for 25-30 minutes, until firm to the touch in the center.
- Cut the egg bake into four slices and refrigerate for up to a week.
- When ready to serve, place a slice of the egg bake on a microwave-safe plate and top with a slice of cheese. Microwave for about 1 minute, until the eggs are hot and the cheese is melted.
- Meanwhile, place two slices of bread in the toaster.
- Place the cheesy egg bake on one slice of toast, then top with the other slice of toast and enjoy!
