Recipes and Cooking Broccoli-Cheddar Egg Sandwiches 5.0 (1) Whip up a batch of these vegetarian egg sandwiches ahead of time and freeze them up to one month for on-the-go breakfasts. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 12, 2020 Print Share Share Tweet Pin Email Photo: Jacob Fox Hands On Time: 15 mins Total Time: 35 mins Servings: 12 Yield: 12 sandwiches Jump to Nutrition Facts Ingredients Nonstick cooking spray 2 ½ cup frozen broccoli florets, thawed and cut into bite-size pieces ½ cup chopped roasted red bell pepper 10 eggs ⅓ cup reduced-fat milk ½ teaspoon kosher salt ¼ teaspoon black pepper 1 ½ cup shredded cheddar cheese (6 oz.) 12 whole grain English muffins, split and toasted ¼ cup basil pesto (optional) Directions Preheat oven to 375°F. Coat a 15x10-inch baking pan with cooking spray. Spread broccoli and roasted pepper in the prepared pan. In a 4-cup liquid measuring cup whisk together eggs, milk, salt, and black pepper. Pour egg mixture over vegetables in pan; sprinkle with cheese. Bake 15 minutes or until edges are puffed and center is set. Cool in pan 5 minutes. Cut into 12 portions. Fill each English muffin with an egg portion and, if desired, 1 tsp. of the pesto. To Make Ahead Layer cooled egg portions between waxed paper in an airtight container. Store in refrigerator up to 3 days or freeze up to 1 month. To reheat, wrap one chilled or frozen egg portion at a time in waxed paper. Microwave chilled portion 30 seconds, frozen portion 1 minute, or until heated through, turning once. Print Nutrition Facts (per serving) 252 Calories 10g Fat 26g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 252 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 20% Cholesterol 170mg 57% Sodium 488mg 21% Total Carbohydrate 26g 9% Total Sugars 3g Protein 16g Vitamin C 23.3mg 117% Calcium 212mg 16% Iron 2.5mg 14% Potassium 147mg 3% Folate, total 45.5mcg Vitamin B-12 0.6mcg Vitamin B-6 0.1mg *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.