High Protein Breakfast Sandos
Make-Ahead Postpartum Breakfast Sandwiches – These high-protein, freezer-friendly breakfast sandwiches are perfect for busy new moms! Made with fluffy baked eggs, veggies, turkey bacon, and cheddar cheese on a whole grain English muffin, they’re easy to prep before birth, reheat in minutes, and packed with nutrients to support postpartum recovery. Plus, they can be modified for baby-led weaning if you have a little one at home!
Course Breakfast
Cuisine American
Servings 24 sandwiches
Calories 290 kcal
- 24 whole eggs pasture raised if you can
- 3/4 cup milk or milk substitute
- 6 tbsp parmesan freshly grated
- 4 cups chopped spinach
- 1 cup bell pepper (or any other veggies you want)
- 1 tsp salt
- 1 tsp pepper
- 24 slices turkey bacon ethically raised / certified humane / animal welfare approved
- 24 slices cheddar cheese
- 24 whole whole grain english muffins
heat oven to 375 degrees F
Beat together eggs, milk, parm, salt, and pepper
mix in chopped spinach (and/or other veggies)
pour in sheet pan and bake for 12-15 minutes - or until eggs are cooked through)
cook bacon (I usually throw it on another baking sheet and put it in the oven with the eggs)
once eggs are cooked cut into 24 square servings (I use a pizza cutter for this)
assemble each English muffin with an egg square, piece of bacon, and slice of cheddar cheese.
if eating right away, place back in the oven to melt the cheese.
if making ahead - place sandwiches on cookie sheet and store in freezer for 1-2 hours to flash freeze. Remove the sandwiches and individually wrap each in either parchment paper, cling wrap, or tin foil.
when reheating from frozen, remove wrap, place in microwave safe dish, and microwave for about 45 seconds each side or until warmed through.
Calorie and Macro estimate Calories:
290 kcal
Protein: 22 g
Carbs: 22 g
Fat: 15 g
Fiber: 3 g Keyword breakfast, high protein, meal prep, quick