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Broccoli Cheddar Egg Sandwiches

Broccoli Cheddar Egg Sandwiches
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The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.

We are huge breakfast-for-dinner fans in our house. Sometimes I’ll whip up pancakes or waffles, but often I’m keeping things savory with omelets, frittatas and egg sandwiches. Eggs are a quick, inexpensive and healthy protein option that pair well with many types of vegetables.

The eggs for these Broccoli Cheddar Egg Sandwiches are baked in a pan for simplicity, then cut into squares, topped with Henning’s cheddar (which is so creamy and melts perfectly), and sandwiched between a toasted English muffin.

 Broccoli Cheddar Egg Sandwiches

To keep prep work to a minimum, I’m using frozen chopped broccoli and onions from PictSweet Farms. These recipe-ready vegetables go from freezer to sauté pan, no need to thaw first. Look for them near the other frozen bagged vegetables at Heinen’s.

Broccoli Cheddar Egg Sandwiches

Broccoli Cheddar Egg Sandwiches


  • 1 Tbsp. olive oil
  • 2 cups PictSweet Farms frozen chopped broccoli
  • ½ cup PictSweet Farms frozen chopped onions
  • Salt and pepper
  • 8 large eggs
  • ¼ cup half and half
  • 6 Heinen’s multigrain English muffins, split and toasted
  • 4-6 oz. Henning's cheddar, sliced


  1. Preheat oven to 350˚F. Spray a 13×9-inch pan liberally with nonstick cooking spray.
  2. In a sauté pan, heat the olive oil over medium heat. Add the frozen broccoli and onions and sauté for 5 minutes. Season to taste with salt and pepper and set aside to cool.
  3. In a large bowl, whisk together the eggs and half and half. Season to taste with salt and pepper (I use ½ tsp. of salt and ¼ tsp. of pepper). Fold in the sautéed broccoli and onions, then pour egg mixture into the prepared pan.
  4. Carefully transfer the pan to the oven and bake for 14-15 minutes or until eggs are just set in the center. Rotate the pan halfway through for even baking. Remove pan from oven and run a sharp knife around the edges, then cut into 6 large or 12 small squares.
  5. Top a split and toasted English muffin with 1 large egg square or a stack of 2 small egg squares and sliced cheddar.

Broccoli Cheddar Egg Sandwiches

Carolyn Hodges

By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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