Broccoli, Feta, & Onion English Muffin Breakfast Sandwich
- itsjdieb
- 6 days ago
- 4 min read
If you’re looking for a breakfast that’s as nourishing as it is delicious, this Broccoli, Feta & Onion English Muffin Breakfast Sandwich is about to become your go-to. It’s the perfect balance of hearty and wholesome—with protein from eggs and feta, fiber from broccoli and whole grains, and a tangy & spicy twist from a layer of harissa.
Whether you're meal prepping for a busy week or just want something satisfying without being too heavy, this sandwich checks all the boxes. It’s easily customizable to suit dietary needs, and comes together quickly for a make-ahead breakfast you’ll actually look forward to.
Whether you’re fueling a busy morning or need something that reheats like a dream, this sandwich brings convenience and flavor to the table.
Why You’ll Love This Broccoli, Feta, & Onion English Muffin Breakfast Sandwich:
Nutritious and filling: Thanks to the combo of fiber from broccoli and whole wheat muffins and protein from eggs and feta, this sandwich keeps you full and energized without feeling weighed down.
Bright and flavorful: A layer of mild harissa adds just the right amount of tang and heat, perfectly balancing the savory egg and cheese filling. Add fresh herbs for a citrusy pop if you would like!
Customizable for any diet: Make it gluten-free with GF English muffins or dairy-free by skipping the feta. You can also bump up the protein or fiber content with add-ins like cottage cheese, black beans, or avocado.
Make-ahead friendly: Perfect for busy mornings! Bake the egg mixture in advance, assemble your sandwiches, and refrigerate for up to 4 days. They reheat beautifully. Pair it with some fresh fruit on the side too and you have a full balanced meal.
Quick and easy: Minimal prep and a bake time under 20 minutes make this ideal for weekly meal prep or even a weekend brunch.
Yields: 4 sandwiches
Portion: 1 sandwich
Prep Time: 15 minutes Bake Time: 15–20 minutes
Total Time: 40 minutes
This recipe is vegetarian. It can be made gluten free using gluten free bread/English muffins.
Ingredients:
6 large eggs (or 4 eggs + 2 egg whites for lighter version)
1 cup finely chopped broccoli florets
½ cup finely diced red onion
¼ - ½ cup crumbled feta cheese
Salt and pepper to taste
Pinch of red pepper flakes (or more if you prefer)
4 whole wheat or plain English muffins, split in half
1/4 cup mild harissa, distributed evenly to each sandwich
Arugula
Optional toppings: hot sauce sliced avocado, or fresh herbs
Instructions:
1. Prep ingredients: have broccoli, red onion, and feta prepped. Set aside. Grab a large mixing bowl and crack in 6 eggs or as mentioned 4 eggs and 2 egg whites for a lighter option. Add in broccoli, red onion, and feta. Stir well.
2. Season: add salt and black pepper to taste (approx 1/4 tsp salt). Add red pepper flakes if you would like. You can opt out of it if you don't enjoy spice. Stir well.
3. Bake: Pour the mixture into a muffin tray, making sure the egg mixture distributes evenly. If using a muffin tray, leave about 1/2 to 1 inch of space at the top of each cup to prevent spillage as the eggs expand during baking. Bake for 15–20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
4. Allow to cool: Once the egg muffins are done cooking, allow them to cool for about 5 minutes. During this time, if you used a muffin tray, you'll notice the muffins will naturally "depuff" as they cool—this is completely normal. The eggs settle and firm up, making them easier to remove from the tray. Carefully run a knife around the edges to release them if needed, then transfer to a wire rack or plate.
5. Assemble and serve: Have English muffins, harissa, and arugula ready. Repeat this following process for all 4 breakfast sandwiches. Have English muffins sliced in half, place onto parchment paper. Layer on harissa, arugula, and egg muffin in that order. Add optional toppings like hot sauce or avocado. Place the tops on and wrap to store sandwich. If you would like to enjoy one warm, skip the wrapping process and enjoy fresh! Otherwise, the sandwiches can be stored in the fridge for up to up to 4 days when stored properly.
Frequently Asked Questions:
How long can I store it?: Up to 4 days! Assemble sandwiches completely, then wrap each one tightly in foil, parchment paper, or plastic wrap. Place wrapped sandwiches in an airtight container or resealable bag in the refrigerator.
How can I reheat them: You can use your microwave or oven/toaster oven. Unwrap and heat on a microwave-safe plate for 1–2 minutes, flipping halfway through. You can cover with a damp paper towel to retain moisture. If you're using an oven or toaster oven, reheat at 350°F (175°C) for 10–15 minutes wrapped in foil.
Can I add more protein?: Absolutely! Feel free to add 1/2 cup of low-fat cottage cheese to the egg mixture if you would like. This may lead you to having 5 sandwiches instead of 4.
Is there a vegan version?: Yes – skip the eggs and feta and use a chickpea flour batter (a.k.a. vegan "egg" mix) with broccoli and onion. Use vegan cheese if desired as well.
Can I make it spicy?: For sure—swap mild harissa for spicy, add jalapeños to the egg mix, or drizzle hot sauce on top.
Recipe Notes:
Dairy-free option: this breakfast recipe can easily be made dairy free and vegan without the addition of the feta.
Add more fiber: For a heartier meal, you can opt for a whole wheat/multigrain English muffin, add in finely diced bell peppers, and/or add in 1/2 avocado. Just note to add the avocado the day you enjoy the breakfast sandwich because the avocado may brown with time.
Make it brunch-worthy: Serve open-faced with microgreens or fresh herbs for a café-style twist.
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