Leftover Turkey Breakfast Sandwich
Easy leftover turkey breakfast sandwich recipe made with a fluffy spinach egg bake, cheddar cheese, and toasted English muffins. Perfect for meal prep and freezing!
Ingredients
- 10 eggs
- 2 cups fresh spinach, chopped
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 6 whole wheat english muffins
- 6 slices cheddar cheese
- 12 oz leftover turkey
Instructions
- Preheat your oven to 350 degrees F and lightly oil a rectangular baking dish. In a large bowl, whisk together the eggs, chopped spinach, sea salt, and pepper. Pour the mixture into the dish and bake for 25-30 minutes, or until the eggs are fully set.
- Once the egg bake has cooled, use a wide-mouth mason jar ring or a round cookie cutter to cut out circular portions – they fit perfectly on English muffins!
- Toast your English muffins until golden brown, then assemble your breakfast sandwiches. Layer on the egg bake round, a slice of cheese, your leftover turkey, and finish with the top half of the toasted English muffin.
- For immediate serving, wrap each sandwich in foil and warm in the oven until the cheese is melted and everything is heated through.
Nutrition
Calories: 477kcal, Carbohydrates: 29g, Protein: 41g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 422mg, Sodium: 810mg, Potassium: 445mg, Fiber: 6g, Sugar: 6g, Vitamin A: 710IU, Calcium: 385mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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