Cheesy Spinach Baked Egg Sandwiches are so easy and flavorful! This breakfast sandwich is garlicky, cheesy, and utilizes perfectly cooked baked eggs.
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I’ve gone through a few breakfast phases in my life.
When I was a kid, I remember eating granola bars every morning for breakfast. I also had a pancakes phase, a greek yogurt with fruit phase, and quiche phase.
I’m currently in my breakfast sandwich phase, and this cheesy spinach baked egg sandwich is my latest obsession. It’s warm, satisfying, and incredibly delicious.
This sandwich is packed full of good stuff: creamy fontina, fresh spinach, fluffy baked eggs piled high on buttery ciabatta. It even has breadcrumbs on it, which might sound a little crazy, but they’re totally necessary and take things to a whole other level.
Bake the eggs up at night to have a handy breakfast sandwich ready in the morning. It’s a perfect grab-and-go meal!
Ingredients
- Baby spinach
- Fontina cheese
- Eggs
- Heavy cream or half and half
- Freshly ground black pepper
- Coarse kosher salt
- Butter
- Garlic clove
- Panko bread crumbs
- Parsley, chopped
- Whole grain ciabatta rolls
How to make baked egg sandwiches
- Place the spinach in an even layer in a baking dish coated with cooking spray.
- Add about half the grated cheese, then crack the eggs over the top, spacing them out evenly.
- Sprinkle with salt and pepper and drizzle the heavy cream over the top.
- Top with the remaining cheese.
- Bake for 15-25 minutes, checking every few minutes towards the end for desired doneness.
- While the eggs are baking, melt the butter in a small saucepan over medium heat. As it begins to bubble, whisk constantly until little brown bits begin to form on the bottom of the pan.
- Remove from the heat and whisk for an additional 30 seconds, then let stand for 2 minutes.
- Whisk in the minced garlic, then stir in the panko until well coated.
- Once the eggs are done, remove them from the oven and sprinkle with breadcrumbs and chopped parsley. Scoop one egg onto each toasted ciabatta and serve.
Top tips
Buying eggs
You can make baked eggs from any chicken egg you would normally buy. I like to purchase a free range egg, and local organic eggs are great if you can afford it.
Keep in mind there is no real difference between white and brown eggs, it just depends on the breed of chicken they come from. They will still have a similar nutritional content.
How to check your eggs for doneness
I like my eggs to be just barely solid through the center and achieved this by baking them for 18 minutes. No runny yolks and no bright yellows to be found.
If you like your eggs runny, be sure to check them every few minutes starting about 15 minutes into the cook time and remember that all ovens vary. Depending on how your oven heats, you may want to rotate the pan halfway through for even cooking. You can tell how done they are by jiggling the pan gently.
How to store leftovers
To store cheesy baked eggs, let them cool completely then wrap the pan in aluminum foil or plastic wrap and store in the refrigerator for up to 2 days.
These sandwiches also freeze well for up to 3 months. To thaw, simply remove from the wrapping and microwave or bake in a 400ºF oven until warm.
Tips for customizing cheesy spinach baked egg sandwiches
- Add a slice of tomato or a spoonful of chopped sun-dried tomatoes
- Swap the ciabatta for your favorite savory flavor bagel, sourdough bread, or croissant
- Meat eaters can add cooked bacon or a sausage patty
- Top with your favorite hot sauce
FAQ
Sure! I recommend using gruyere instead of (or in addition to!) the fontina, but you can use whatever type of cheese you like best.
Yes, if you don’t have spinach on hand, feel free to substitute whatever type of green you have on hand. Kale would be a great option.
More egg recipes
- Scrambled Egg Sandwich
- Soft Scrambled Eggs
- Huevos Rancheros
- Mediterranean Eggs
- Vegetarian Potato Skin Egg Boats
- Sweet Potato and Spinach Gluten Free Quiche
- Spinach Pesto Baked Eggs
- Vegetable Frittata with Balsamic Burst Tomatoes
- Five Minute Breakfast Burrito
- Cheesy Spinach Baked Egg Sandwiches
- Spinach and Egg Pizza
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Cheesy Spinach Baked Egg Sandwiches
Ingredients
- 6 ounces fresh baby spinach
- 8 ounces fontina cheese, freshly grated
- 8-10 large eggs
- 2-3 tablespoons heavy cream or half and half
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon coarse kosher salt
- 2 tablespoons butter
- 1 garlic clove, minced or pressed
- ⅓ cup panko bread crumbs
- Fresh parsley, chopped
- 8-10 whole grain ciabatta rolls, toasted and buttered
Instructions
- Preheat the oven to 400ºF. Coat a 9×13 baking dish with olive oil or cooking spray.
- Place the spinach in an even layer in the baking dish.
- Add about half the grated cheese, then crack the eggs over the top, spacing them out evenly.
- Sprinkle with salt and pepper and drizzle the heavy cream over the top.
- Top with the remaining cheese.
- Place in the oven for 15-25 minutes, checking every few minutes towards the end for desired doneness.
- While the eggs are baking, melt the butter in a small saucepan over medium heat. As it begins to bubble, whisk constantly until little brown bits begin to form on the bottom of the pan.
- Remove from the heat and whisk for an additional 30 seconds, then let stand for 2 minutes.
- Whisk in the minced garlic, then stir in the panko until well coated.
- Once the eggs are done, remove them from the oven and sprinkle with breadcrumbs and chopped parsley. Scoop one egg onto each toasted bun and serve.
Tina @ Tina's Chic Corner says
Wow, this looks amazing! Simple ingredients but it looks so fancy. 🙂 I recently tried panko crumbs for the first time and I’m lovin’ it. I would totally add it to a tasty sandwich, like this one.
Emily @ the pig & quill says
I just stalked a few pages on your site, so prepare yourself for some random feedback: 1) Uh, friggin’ yum! Breadcrumbs on a sandwich because, YES. I am so there. 2) I think you’re my kindred TV spirit. Can we talk about Parenthood? Not enough food bloggers talk about Parenthood. 3) I like lists in odd numbers, so I’ll just go with So Glad I Found You! Yay for new blogging buddies! K, that’s it. 🙂
Lindsay Moe says
YES we can talk about Parenthood! I’m watching it right now! I just realized I can’t watch it on my computer any more because then I can see my super emotional face reflected in the screen. :/ I’m glad we found each other too!
Erika says
Lindsay! I’ve had this recipe pinned for probably over a year and I FINALLY got around to making it this past weekend. THESE EGGS ARE AMAZING!!!!!!!! Everyone was raving about them; they were the total hit of the brunch–so popular, we had to make a second pan halfway through. We didn’t even put the eggs in sandwiches (although that is totally brilliant) since we already had a ton of carbs going on, but they were fantastic on their own. Thank you for the BRILLIANT recipe! You are a genius!!
Lindsay Moe says
I’m so glad you liked it! They always get rave reviews over here too.