Power your inbox! Get plant-based recipes and more to fuel your days.

subscribe
Back to Blog

Easy Healthy Make-Ahead Breakfast Sandwiches

Lean on this easy, healthy make-ahead healthy breakfast sandwich recipe to make your mornings simpler—and faster! Ready from frozen in under 5 minutes, these time-saving, heat-and-eat plant-based bagel breakfast sandwiches are the perfect grab-and-go breakfast for busy weekday mornings.

Preparing these sandwiches on a Sunday evening or the night before is the way to go. Meal prep for this healthy recipe takes less than 30 minutes and makes it easy to send your kids to school with a hot breakfast in their bellies that will keep them full and fuelled all the way to lunch (or at least to recess!). But these make-and-freeze vegan bagel breakfast sandwiches aren’t just for kids! They satisfy adult-level hunger too! So make some of these healthy handhelds for when you need a quick breakfast before your morning meeting (Moms and Dads need to eat too!)

Meal prepping this recipe is easy to scale up to fit the size of your family—and their appetites. So go ahead and stock your freezer and you’ll have a hot, tasty, healthy, ready-to-eat breakfast in less than 5 minutes, every morning this week.

This healthy plant-based breakfast sandwich isn’t just easy to make and tasty to eat, it’s also incredibly satisfying. Silver Hills Bakery bagels are high in fibre and packed with sprouted whole grains. These slow-burning, complex carbs serve up long-lasting energy. Moms can feel good about this breakfast—it’s a high source of fibre, protein, and whole grains!

This recipe is intended to be a make-and-freeze batch of four breakfast sandwiches. However, if you have a little extra time on your hands, it’s just as easy to make as a single cook and serve meal too. (Keep reading through the tips section for complete instructions on how to make and enjoy either way.)

Ingredients:
Instructions:
To prepare four make-and-freeze bagel breakfast sandwiches:
  1. If using fresh spinach:
    Bring a medium sized pot of water to boil, wash spinach and remove any large stems and blemished leaves. Toss spinach into boiling water, when water returns to a full boil, set timer for 2 minutes. Meanwhile, fill a large bowl with freezing cold water and ice. After 2 minutes of boiling the spinach, remove from heat and drain spinach (or use a slotted spoon or spider to transfer) and immediately plunge spinach into the ice water. Let spinach cool for 2 minutes, remove from water, and squeeze out as much water as possible using your hands (or the back of a spoon and a strainer). Chop spinach and set aside. (See tip below to use frozen spinach and skip this step!)
  2. Heat a frying pan over medium-high heat. Spray or pour vegetable oil to lightly coat the pan and add vegan bacon strips (we’ve used LightLife Smart Bacon or PlantBase BacUN, but use your favourite). Cook for 2 to 3 minutes per side, or until crisp.
  3. Slice open and toast Silver Hills Bakery Sprouted Everything Bagels to your preference.
  4. Spread both sides of each toasted bagel with vegan mayo. To each bottom half, add 2 to 3 slices of cooked vegan bacon, followed by 1 slice of vegan cheese, 1 JUST Egg Folded plant egg, a second slice of vegan cheese, and a portion of blanched (or frozen chopped) spinach. Close the breakfast sandwich with the top half of the bagel.
  5. Optional: Add some healthy fats! Skip the mayo on one half of each sandwich and spread with mashed avocado. (Avocado does freeze but in this sandwich, the avocado is best mashed and spread—not sliced.)
To freeze:
  1. After you’ve prepared the sandwiches. Wrap each bagel breakfast sandwich in a generous square of parchment paper, and secure with a rubber band or kitchen string.
  2. Stack wrapped sandwiches in the empty bagel bag, a zip-top bag, or a freezer-friendly container with a lid. Freeze up to 3 months.
To reheat:
  1. Remove rubber band or kitchen string. Place parchment-wrapped sandwich in the microwave, and microwave at 50% power for 1 minute. Then heat on high for 1:30 – 2 minutes, or until sandwich is heated through (time may vary).
  2. If heating more than one sandwich at a time, add more time to both the 50% and full power heating time (start with an extra 30 seconds more per sandwich).
  3. Sandwiches will be hot straight from the microwave! Beware of escaping steam when unwrapping. Allow to cool slightly before handing a hot sandwich to young children (or ravenous growing pre-teens/teens!)
  4. Take it to-go wrapped in parchment, or transfer sandwiches to a plate and serve.
Tips:
  • For smaller appetites, pre-cut these make-ahead bagel breakfastsandwiches before freezing to make it easier to split a sandwich between two kids (or a kid and a parent who prefers a lighter breakfast). (You could also freeze half-portions once you know you and your family prefer a smaller portion)
  • Adding spinach to this healthy make-ahead breakfast sandwich is a deliciously easy way to include some sneaky greens that picky kids will barely notice smothered in melty vegan cheese. If you’re making this recipe to freeze and eat later, it’s important to blanch the spinach and squeeze the water out before adding it to the sandwich. This step only takes a couple minutes, but it keeps the sandwich from getting soggy and gives the spinach a better texture when reheated.
    • To make this healthy breakfast meal prep even faster, skip this step and use frozen spinach (the kind sold by the block). Just cut off a ½-inch slice per breakfast sandwich, lightly chop, and use the same as the blanched fresh spinach in the instructions. Pop any leftover frozen spinach back in the freezer and add more sneaky-green goodness to smoothies, spaghetti sauce, or soup another day.
  • This doesn’t have to be a make-ahead meal. You can make this healthy bagel breakfast sandwich in single, eat-now portions on mornings when you have a little more time.

To prepare 1 eat-now bagel breakfast sandwich:

        • Prepare vegan bacon as directed above in the make-and-freeze batch instructions.
        • Toast one Silver Hills Bakery Sprouted Power Bagel to your preference.
        • Once it’s out of the toaster, spread vegan mayo on each side of the bagel.
        • Pop one JUST Egg Folded plant egg into the toaster for about 6 minutes, or until heated through. (We prefer the toaster or toaster oven over a pan because it doesn’t stick and you don’t have to flip it).
        • Top the bagel as above in the make-and-freeze instructions but go ahead and use fresh spinach—if you’re not freezing the sandwich, the spinach doesn’t need to be blanched! (And if you prefer your avocado sliced instead of mashed, do that, too!)

Love our Easy Healthy Make-Ahead Breakfast Sandwich? Get more easy recipes for nutritious AND delicious meals like this one by subscribing to our newsletter at the bottom of this page. Follow us on Pinterest, Facebook, and Instagram for fast, healthy, family-friendly recipes and more.