Broccoli-Cheddar Egg Sandwiches


Whip up a batch of these vegetarian egg sandwiches ahead of time and freeze them up to one month for on-the-go breakfasts.

sheet pan and plates of broccoli cheddar egg squares
Photo: Jacob Fox
Hands On Time:
15 mins
Total Time:
35 mins
12 sandwiches


  • 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

  • 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)


  1. Preheat oven to 375°F. Coat a 15x10-inch baking pan with cooking spray. Spread broccoli and roasted pepper in the prepared pan.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

252 Calories
10g Fat
26g Carbs
16g Protein
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.

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