Egg and Roasted Veggie Breakfast Sandwiches … wake up to this delicious and easy to make vegetarian breakfast recipe!
I used to have no problem getting up early, but that has changed. Now it seems like most days I have to drag myself out of bed (although I am working on it).
One thing that I’ll always wake up early for is the promise of a good meal, like these Egg and Roasted Veggie Breakfast Sandwiches.
I absolutely love a good breakfast sandwich and have been known make my husband run out to get me one. Lucky for me, he’s usually happy to do so (well, maybe after a few complaints).
Egg and Roasted Veggie Breakfast Sandwiches
These yummy Egg and Roasted Veggie Breakfast Sandwiches were inspired a favorite morning sandwich, the Veggie & Monterey Jack Artisan Breakfast Sandwich from Starbucks. It’s basically a copycat of the recipe. And sadly, Starbucks doesn’t serve theirs anymore …. good thing I came up with this version, right?
The star of these Egg and Roasted Veggie Breakfast Sandwiches is the quiche-like baked eggs that are filled with roasted vegetables. And I can’t forget the gooey melted cheese and toasty bread … it’s breakfast perfection!
Give my Egg and Roasted Veggie Breakfast Sandwiches a try. I think you’ll find they’re the perfect way to start the day!
Wake up to these delish and easy to make Egg and Roasted Veggie Breakfast Sandwiches!
- 1/2 medium onion, diced
- 1/2 large red bell pepper, diced
- 2 teaspoons extra virgin olive oil
- 6 large eggs
- 3/4 cup skim milk
- non-stick cooking spray
- 6 focaccia rolls or other thin, crusty rolls
- 6 slices Monterey Jack cheese
Preheat oven to 425 degrees.
Place onion and pepper in a 9 x 9-inch baking dish.
Drizzle veggies with olive oil and sprinkle with salt and pepper.
Place veggies in oven and roast until their edges are browned, about 25 minutes, stirring halfway through.
Remove from oven and allow to cool slightly.
Reduce oven heat to 375 degrees.
Crack eggs into a medium bowl, then whisk in milk, 1/4 tsp. salt, and 1/8 tsp. pepper.
Stir roasted veggies into egg mixture.
Wipe out the baking dish, then coat with nonstick cooking spray.
Pour egg mixture into dish.
Bake mixture until eggs are cooked through and begin to pull away from the pan's edge, about 25 to 30 minutes.
Cut baked eggs into 6 pieces.
Split and toast focaccia rolls.
Top each roll with baked eggs and a slice of cheese. (The cheese should melt from the heat of the eggs, but if not, pop the sandwich in the microwave for about 20 seconds.)
Serve sandwiches immediately. Enjoy!
The best thing about these Egg and Roasted Veggie Breakfast Sandwiches? If you have leftovers, just reheat the eggs in the microwave, and you have a delicious breakfast all week long.
What is your favorite breakfast?
P.S. Looking for more delicious ways to start your day? You can check out all of my breakfast recipes here!