If you invest just half an hour of time, you can prepare six delicious, healthy frozen breakfasts that will fill you up in no time. They consist of baked “scrambled eggs” with spinach and sun-dried tomatoes, layered with cheddar cheese and roasted peppers.
This is an easy, on-the-go breakfast so you can stick to your health goals even when you’re pressed for time. You can also start your day with a serving of vegetables, bringing you one step closer to your recommended serving of vegetables per day.
Active time: 8 minutes Total time: 30 minutes
Frozen Bagel Breakfast Sandwiches
Ingredients
- 1/4 cup (61 g) 2% low-fat milk
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 6 large eggs
- 1/4 cup (14 g) sun-dried tomatoes, packed without oil, finely chopped
- 4 ounces (113 g) frozen spinach leaves, thawed and squeezed dry
- 6 all Bagel Thins, toasted
- 6 slices of ultra-thin sharp cheddar
- 1 12-ounce jar (340 g) roasted red pepper, drained
Directions
Preheat the oven to 350°F (177°C). In a medium bowl, whisk together milk, salt, pepper and eggs. Stir in dried tomatoes and spinach. Pour the mixture into an 11-by-7-inch baking dish coated with cooking spray. Bake for 18-20 minutes or until just set. Cut into 6 pieces.
On the bottom half of each Bagel Thin, layer 1 slice of cheese and 1 piece of egg mixture. Pat peppers dry with paper towels; Spread evenly over the egg mixture and top with the remaining bagel thins.
Freeze in zip-top freezer bags between layers of wax or parchment paper for up to three months. To defrost and reheat, wrap 1 sandwich loosely in a paper towel. Microwave on medium for 1 minute, then microwave on high for 1 1/2-2 minutes until heated through.
Servings: 6 | Serving size: 1 sandwich
Nutritional values (per serving): Calories: 341; Total fat: 18g; Saturated fat: 8g; Monounsaturated fat: 5 g; Polyunsaturated fat: 2 g; Cholesterol: 235 mg; Sodium: 629 mg; Carbohydrates: 31g; Fiber: 7g; Sugar: 7g; Protein: 20g
Nutritional bonus: Potassium: 370 mg; Iron: 15%; Vitamin C: 106%; Calcium: 28%
Originally published March 2, 2021; Updated December 2025
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