Ham & Egg Breakfast Sandwich

Spend an afternoon meal-prepping these delicious grab-and-go sandwiches to help keep you satisfied all week.

a toasted breakfast sandwich cut in half to show juicy oozy insides

Kelsey Hansen

Prep Time:
20 mins
Total Time:
50 mins

Never skip breakfast again with these easy grab-and-go sandwiches. Packed with protein, the eggs, ham, and spinach in this tasty breakfast will get your day off to a great start. Just take one straight from the freezer and pop it in the microwave for a few minutes, and you'll have a toasty, gooey sandwich for your morning commute. If you've made this recipe a few times already and feel like mixing it up, you've got plenty of options. Substitute the gouda for a new type of cheese or switch the ham out for some crispy bacon. Our breakfast sandwich recipe is versatile, no matter what flavors you're feeling this week.

While it may seem easier to just buy a box of breakfast sandwiches from the store, they may be higher in added sugars and preservatives. When you make your own breakfast egg sandwich recipe, you have the benefit of knowing exactly what went into it.

If you're hooked on meal prep but want to try something different, check out one of these 9 Overnight Grain Recipes. On the other hand, if you find yourself with a little extra time in the morning but don't want it all to go to cooking, get out your pressure cooker and give this Blueberry French Toast Casserole a try. Whatever you end up craving for breakfast, we've got you covered.


  • 12 eggs

  • ½ cup half-and-half or milk

  • 1 5-oz. package of baby spinach

  • 6 rolls, pieces of focaccia, or ciabatta rolls

  • 6 Tbsp. basil pesto or dried tomato pesto

  • 12 slices gouda or provolone cheese

  • 8 oz. sliced ham


  1. Preheat oven to 375°F. Line a 13x9-inch baking pan with foil, taking care to not create holes in the foil. Coat foil with nonstick cooking spray.

  2. In a blender combine eggs, half-and-half, 1/2 tsp. salt, and 1/4 tsp. black pepper; cover and blend until combined.

  3. Add spinach; cover and blend until just chopped. Pour mixture into prepared pan.

  4. Bake until eggs are just set, 12 to 15 minutes. Remove from oven. Cool eggs in pan 5 minutes.

  5. Using foil, lift egg mixture from pan from pan and cool completely on a wire rack.

  6. Cut eggs into six portions. Split focaccia pieces in half horizontally. Spread cut sides with pesto and fill with egg portions, cheese, and ham, if using.

  7. Cut sandwiches in half. Wrap sandwiches in parchment or plastic wrap, then wrap in foil. Chill up to 5 days or freeze up to 1 month.

  8. To reheat, remove foil and plastic wrap (if used). Wrap sandwich halves in parchment or waxed paper. Microwave on high until heated through, 1 1/2 to 2 1/2 minutes, turning every 45 seconds.

Nutrition Facts (per serving)

299 Calories
20g Fat
10g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 299.2
% Daily Value *
Total Fat 19.6g 25%
Saturated Fat 8.4g 42%
Cholesterol 235.8mg 79%
Sodium 628.7mg 27%
Total Carbohydrate 10.2g 4%
Dietary Fiber 1g 3%
Total Sugars 1.8g
Protein 20.5g
Vitamin D 1.3mcg 7%
Vitamin C 3.7mg 18%
Calcium 299.7mg 23%
Iron 2.1mg 12%
Potassium 283.3mg 6%
Fatty acids, total trans 0.1g
Vitamin D 53.6IU
Alanine 0.9g
Arginine 1.1g
Ash 3.2g
Aspartic acid 1.7g
Caffeine 0mg
Carotene, alpha 0mcg
Choline, total 175.6mg
Copper, Cu 0.1mg
Cystine 0.3g
Energy 1252.4kJ
Fluoride, F 0.9mcg
Folate, total 64mcg
Glutamic acid 3.9g
Glycine 0.7g
Histidine 0.7g
Isoleucine 1g
Leucine 1.8g
Lysine 1.7g
Methionine 0.6g
Magnesium, Mg 39.8mg
Manganese, Mn 0.4mg
Niacin 2.1mg
Phosphorus, P 367.6mg
Pantothenic acid 1.2mg
Phenylalanine 1.1g
Phytosterols 6.3mg
Proline 1.6g
Retinol 144.1mcg
Selenium, Se 33.9mcg
Serine 1.2g
Starch 0g
Theobromine 0mg
Threonine 0.8g
Vitamin E (alpha-tocopherol) 1.5mg
Tryptophan 0.3g
Tyrosine 0.9g
Valine 1.3g
Vitamin A, IU 1658.6IU
Vitamin A, RAE 203mcg
Vitamin B-12 1mcg
Vitamin B-6 0.2mg
Vitamin K (phylloquinone) 65.1mcg
Water 89.4g
Zinc, Zn 2.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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