Egg Frittata Breakfast Sandwiches

Skip store-bought breakfast and make your own healthier version.  This time, I improved on these breakfast sandwiches with egg frittata as sandwich fillers. These are great make-ahead breakfast sandwiches.

Our family enjoys egg frittata including Onion Egg Frittata, Gouda Cheese Egg Frittata, Pico De Gallo/Salsa Egg Frittata, Frozen Veggies Egg Frittata, Fish & Oats Egg Frittata (made with leftover fish!).

Make a batch, wrap up the extras and warm them up when required.


The idea of make-ahead is to save time especially when the day gets busy. However, you still have to fork out some time about 20 minutes or so, during less hectic days to make this happen; or more accurately, make the egg frittata happen. This is an easy version of entirely-oven-baked egg frittata, all for the sake of us, the busy humans.

Egg Frittata Breakfast Sandwiches
Ingredients:
6 eggs
6 whole wheat English muffins
1/2 organic red bell pepper, diced
1/2 cup diced red onions
Salt and pepper
Sliced cheese (I used cheddar this time. Option is to use Swiss or any less-sodium cheese)


Directions: Roast bell peppers and red onions at 400 for about 15 mins. While roasting the veggies, prepare a loaf pan lined with parchment paper. Lightly oil the parchment paper, Whisk the eggs. Set aside. When veggies are done, add them to the egg mixture and lightly whisk again just to mix the veggies in. Pour the egg mixture into the lined loaf pan, bake 400 for about 30 mins till done. If you use a shallow dish, the bake/cook time will be much shorter.