Meal prep inspo for the weekend = HIGH PROTEIN VEGGIE BREAKFAST SANDWICHES. 💪🍳 Love these for busy mornings because they’re quick to reheat, easy to grab-and-go, and packed with protein! This recipe is from my cookbook, Mostly Veggies (pg. 69), but here’s how to make them ⬇️ · 12 large eggs · ½ cup unsweetened almond milk · ½ tsp sea salt · ¼ tsp black pepper · ¼ cup dry packed sun-dried tomatoes (chopped) · 2 cups chopped baby spinach · 12 whole grain english muffins · 12 slices cheese (I like pepper jack but you can use whatever you prefer) 1️⃣ Preheat oven to 350. Spray a 9x13-inch baking dish or a muffin top silicone mold with nonstick cooking spray. 2️⃣ In a medium bowl, whisk together eggs, milk, salt and pepper. Stir in sun-dried tomatoes and spinach. Pour the mixture into the prepared baking dish or mold. 3️⃣ Bake for 20-25 minutes, until eggs are set. Once cool enough to handle, cut into 12 squares or pop out of the mold. 4️⃣ To assemble, place 1 slice of cheese and once square of baked egg on the bottom half of each english muffin. Top with the other half to make a sandwich. Serve immediately: Heat in a 350 degree oven or toaster oven for 5-6 minutes until the cheese is melted. Meal prep: Wrap each sandwich in foil and place in a large freezer bag. When ready to serve, follow the heating instructions above. PS: Add your fave breakfast sausage patty or a couple slices bacon to your sandwich to increase the protein even more! PPS: I also like adding a little jam to one side of the english muffin when serving for a sweet and savory combo. Macros: 268 cals | 29g carbs | 15g protein | 10g fat | 3g fiber Breakfast sandwiches | meal prep | high protein | cookbook