Make Ahead Ham and Veggie Breakfast Sandwiches

This is how you prepare delicious and filling breakfast rolls with vegetables that can be stored in the fridge for up to 4 days. Freezing instructions are also included in the recipe below. Jump to the make-ahead breakfast sandwich recipe or read on for our crafting tips.


How to make breakfast rolls ahead of time

We love breakfast here and are always looking for new ways to incorporate it. These make ahead breakfast rolls are perfect for keeping in your fridge or freezer. Real ingredients, filling, adaptable and delicious!

It’s really more of a method than an exact recipe. The truth is that almost anything the recipe calls for can be substituted for something else..


To make the egg pie crack the eggs with a little cream – the fat keeps the eggs tender – as well as some salt, pepper and fresh herbs. If we’re feeling fiery, we’ll add cooked onions and spinach for texture. After pouring into a 13 x 9 inch bowl, the eggs are boiled until they rise and set in the center.

By the way, other vegetables also work. Peppers, roasted mushrooms, roasted butternut squash, and other leafy greens like kale are great additions. The only thing you need to consider is the moisture content of the veggies you plan to add. We added zucchini earlier and while it was delicious, the egg burger retains a bit more moisture which could make the bun soggy.


The recipe is enough for 6 sandwiches.. To make perfect egg patties, use a cookie cutter to cut out a patty that fits inside the muffin. This creates leftover eggs. Don’t worry, they’re a great snack! You can also cut them into rectangles, but depending on the size of your English muffins, there will likely be some eggs sticking out (that’s fine).

From there we assemble our sandwiches. The cheese is a good idea as it helps hold the sandwich together, but it’s not 100% mandatory. Personally, I love adding a slice of ham, but it’s also a great idea to go meatless or pair it with cooked bacon or sausage. You can also add some spices with paprika. We love using poblano peppers in our easy breakfast tacos, they would also go perfectly in these sandwiches.

When the sandwiches are assembled, wrap tightly with foil or freezer paper. They can be refrigerated for up to 4 days or frozen for up to 1 month.


Frozen sandwiches work well, especially if you don’t get all 6 sandwiches in 4 days. When it makes sense, we prefer to refrigerate because freezing seems to remove some extra moisture.. When chilled, the finished sandwiches look a little fresher at the end. That said, I’ve got some emergency sandwiches in our freezer right now, so don’t let that put you off.

When warming up, you have two options: Microwave the whole sandwich or the egg, meat and cheese and then toast the bread. Microwaving the whole sandwich is probably the easiest option. The bread will be soft and a little rubbery. If that’s not what you’re looking for, try the roasting method instead. If you don’t have a microwave, a toaster should do the trick. Reheat the foil-wrapped sandwiches, then uncover and continue to bake until the outside of the bread is lightly toasted.

More easy breakfast recipes

  • Easy Breakfast Tacos with Potatoes and Peppers – Ultra-satisfying breakfast tacos with shredded potatoes, peppers, and onions.
  • Burritos aux épinards et à la feta (prepared à l’advance) – Remplis d’œufs brouillés, from tomatoes séchées au soleil, d’épinards et de fromage feta, ces burritos plus sains pour le petit-déjeuner sont parfaits pour le petit- Food.
  • Breakfast Enchiladas with Ham and Peppers – Easy breakfast enchiladas made with ham and peppers (or your favorite breakfast vegetable or meat).
  • Egg Smashed Avocado Toast – Thanks to a hard boiled egg, flake salt, lemon and pepper, it’s healthy, high in protein, delicious and has some serious stickiness!
  • Easy 5 Minute Banana Smoothie – My favorite banana smoothie! You’ll need less than five minutes to make this easy banana smoothie.

Make ham and vegetable sandwiches for breakfast.

  • A COOK

It’s more of a method than an exact recipe. You can add or swap out some of the ingredients listed below. We added onions and spinach to the eggs for texture, but other veggies work alongside or instead. Peppers, mushrooms, cooked winter squash, and other leafy greens like kale are great additions. The only thing you need to consider is the moisture content of the veggies you plan to add. We added zucchini earlier and while it was delicious, the egg burger retains a bit more moisture which could make the bun soggy.

We wrote the recipe as a make-ahead breakfast sandwich. However, if you serve them right away, it’s a perfect breakfast for a crowd.

Makes 6 sandwiches

will need

1/2 tablespoon olive oil, plus extra to grease the pan

1/2 large onion, thinly sliced

2 cups of packaged baby spinach

10 large eggs

2 tablespoons heavy cream or half and half

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh herbs such as chives, parsley, or basil

6 slices of ham, turkey, bacon or sausage, optional

6 slices of cheese, such as cheddar, provolone, or swiss

6 English muffins or buns


  • make eggs
  • Place an oven rack in the center of the oven and preheat the oven to 350 degrees F. Grease a 9 inch x 13 inch (quarter sheet) casserole dish or baking sheet.

    Heat the olive oil in a pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the spinach and cook until wilted and light green, 2 to 3 minutes. Set aside until warm, not hot.

    Meanwhile, whisk together the eggs, cream, salt, pepper, and fresh herbs until combined. Add the cooked onions and spinach and pour into the prepared casserole dish. Bake until eggs are puffed and set, 25 to 35 minutes. (You can tell they’re done when you insert a knife into the center and it comes out clean.) Cool completely.

    While the eggs are cooling, cook the bacon or sausage (if using), toast the English muffins, and slice or grate the cheese.

    • mount
    • To assemble, select the shape you want the eggs for the sandwiches to be. For perfect edges, use a round cutter the same size as the muffins to cut out 6 egg patties. Store leftover eggs in a container in the fridge for later in the week as a snack or for breakfast. To avoid scratching, prepare 6 rectangular egg pancakes. These are larger than the buns but still work well in sandwiches.

      Top the bottom half of each English muffin with an egg patty, meat (if using), and a slice of cheese. Finish on the muffins.

      • Storage of snacks
      • Wrap each breakfast sandwich tightly in foil or freezer paper. Use a permanent marker to write the contents and date on the sandwich. Refrigerate for up to 4 days or freeze for up to 1 month. (We prefer refrigerating because freezing seems to remove some extra moisture, but freezing is a great long-term solution.)

        • hot sandwiches
        • Unwrap the sandwich and place on a microwave-safe plate. Cover with a damp paper towel. Microwave for 1-2 minutes or until cheese is melted and egg is warmed through.

          If you don’t like the texture of the bread in the microwave, you can remove the bread from the sandwich and toast it. While grilling, combine egg, meat, and cheese in a microwave-safe bowl. Cover with a damp paper towel. Microwave for 1-2 minutes or until cheese is melted and egg is warmed through. Put the sandwich back together.

Advice from Adam and Joanne

  • If you don’t have a microwave, you’ll need to warm it up thoroughly with a toaster. Heat them wrapped in foil, then unwrap them and let them crisp up a bit.
  • The nutritional information below is an estimate. We use the USDA Supertracker Recipe Calculator to calculate approximate values. We included the ham in the calculations. The type of meat and cheese used affects these calculations.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1 bun / calories 435 / protein 28 grams / carbohydrates 28 grams / fiber 2 g / total sugar 3g / total fat 22g / Saturated Fatty Acids 11g / cholesterol 358mg / sodium 1113mg

AUTHOR: Adam and Joanne Gallagher

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