Egg and Roasted Veggie Breakfast Sandwiches

Why You’ll Love This Recipe

These sandwiches combine soft, tender vegetables with protein‑rich eggs for a balanced, hearty breakfast. Roasting the veggies brings out their natural sweetness and caramelization, which contrasts beautifully with creamy eggs and your favorite toppings. They’re portable, easy to prep ahead, and perfect for busy mornings or brunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Mixed vegetables for roasting (such as bell peppers, zucchini, red onion, cherry tomatoes, mushrooms)
• Olive oil
• Salt and pepper
• Garlic powder or minced garlic (optional)
• Eggs (large)
• Milk or cream (optional, for fluffier eggs)
• Butter or oil (for cooking eggs or toasting bread)
• Bread or sandwich rolls (such as ciabatta, sourdough, whole grain, English muffins)
• Cheese (optional — e.g., cheddar, mozzarella, goat cheese, or vegan cheese)
• Fresh greens (spinach, arugula, or lettuce)
• Fresh herbs (such as basil, parsley, or chives)
• Optional condiments: mayonnaise, pesto, hot sauce, mustard, or avocado

Directions

1. Roast the vegetables:
   Preheat your oven to about 425 °F (220 °C). Toss your selected vegetables (chopped into bite‑sized pieces) with olive oil, salt, pepper, and garlic (if using). Spread them in a single layer on a baking sheet. Roast for about 15–20 minutes (or until tender and slightly caramelized), stirring once halfway through. Remove from oven and set aside.
2. Prepare the eggs:
   In a bowl, whisk the eggs lightly with a splash of milk or cream (if using), salt, and pepper. In a nonstick skillet over medium heat, melt butter or warm oil. Pour in the eggs and cook, gently stirring or scrambling until just set but still moist. Remove from heat.
3. Toast or warm the bread:
   While the eggs cook, slice your bread or rolls if needed and lightly toast or grill them. You can butter the insides before toasting, if desired, for extra flavor.
4. Assemble the sandwiches:
   On the bottom half of each bread or roll, start with a layer of roasted vegetables. Top with the scrambled eggs. Add cheese (if using) so it slightly melts from the warmth. Then add fresh greens and sprinkle fresh herbs.
5. Add condiments and finish:
   Spread your choice of condiments (mayonnaise, pesto, hot sauce, avocado slices) on the top half of the bread. Close the sandwich, press gently, and slice or serve as is.
6. Serve:
   Enjoy immediately while warm. You can serve with extra greens, fresh tomato slices, or fruit on the side.

Servings and timing

Makes about 4 sandwiches (depending on bread size)
Total time: ~30 minutes (10 minutes prep + 15–20 minutes roasting & cooking + assembly)

Storage/Reheating

• Storage: If you have leftover roasted vegetables and eggs, store them separately in airtight containers in the refrigerator for up to 2 days. Keep bread or rolls separate.
• Reheating: Reheat vegetables and eggs gently in a skillet over low heat until warmed. Toast or warm the bread. Then assemble the sandwiches fresh. Avoid microwaving the full sandwich—it may become soggy.

Variations

• Vegan version: Use tofu scramble or chickpea scramble instead of eggs, and substitute vegan cheese and plant‑based condiments.
• Different vegetables: Use seasonal vegetables such as sweet potatoes, asparagus, Brussels sprouts, or eggplant.
• Add protein: Add slices of tempeh, seitan, or grilled tofu for extra protein.
• Spice it up: Add chopped chili peppers, a dash of hot sauce, or smoked paprika to the vegetables or eggs.
• Herb and flavor variations: Use basil pesto, sun‑dried tomato spread, or chimichurri in place of plain condiments.
• Open‑face style: Serve on a single piece of toast (open‑face) with the same layers, optionally broil to melt cheese.

FAQs

Can I roast the vegetables ahead of time?

Yes, you can roast them a day in advance and reheat gently before assembling.

What kind of bread works best?

Sturdy breads like ciabatta, sourdough, whole grain, or English muffins work well. They should hold up to the moisture of vegetables and eggs.

How do I keep the sandwich from getting soggy?

Toast the bread well, keep moist elements (like condiments) minimal, and assemble just before eating.

Can I use leftover veggies and eggs?

Absolutely. This sandwich is ideal for using up leftovers—just reheat and layer.

Can I make this sandwich gluten‑free?

Yes, by using gluten‑free bread or rolls, and ensuring condiments and other ingredients are gluten‑free.

How can I make the eggs fluffier?

Adding a splash of milk or cream and whisking vigorously introduces air, improving fluffiness.

Can I double this recipe?

Yes. Roast more vegetables on additional sheets and cook eggs in batches, then assemble more sandwiches.

Will the flavors meld overnight?

You can assemble partially ahead (roasted vegetables and eggs), but for best texture, wait to add bread and fresh greens until serving.

Conclusion

Egg and Roasted Veggie Breakfast Sandwiches are a delicious, nutritious way to start the day. The roasted vegetables bring depth of flavor, eggs provide satisfying protein, and your choice of bread and toppings lets you make it your own. If you’d like precise measurements or a version for more servings, I’d be happy to adapt it!

Egg and Roasted Veggie Breakfast Sandwiches

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A hearty and customizable breakfast sandwich featuring fluffy scrambled eggs, roasted vegetables, and fresh toppings layered inside toasted bread or rolls. Perfect for busy mornings or brunch.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 sandwiches
• Category: Breakfast
• Method: Roasting, Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups mixed vegetables (bell peppers, zucchini, red onion, cherry tomatoes, mushrooms), chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp garlic powder or 1 clove minced garlic (optional)
• 6 large eggs
• 2 tbsp milk or cream (optional)
• 1 tbsp butter or oil (for cooking eggs)
• 4 sandwich rolls or bread slices (ciabatta, sourdough, whole grain, or English muffins)
• 4 slices cheese (cheddar, mozzarella, goat cheese, or vegan cheese, optional)
• 1 cup fresh greens (spinach, arugula, or lettuce)
• 2 tbsp fresh herbs (basil, parsley, or chives)
• Optional condiments: mayonnaise, pesto, hot sauce, mustard, or avocado slices

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Instructions

1. Preheat oven to 425°F (220°C). Toss chopped vegetables with olive oil, salt, pepper, and garlic if using. Spread on a baking sheet and roast for 15–20 minutes, stirring halfway, until tender and caramelized.
2. Whisk eggs with milk or cream, salt, and pepper. In a nonstick skillet over medium heat, melt butter or heat oil. Add eggs and cook, stirring gently, until just set but still moist. Remove from heat.
3. While eggs cook, slice and toast the bread or rolls. Optionally, butter the insides before toasting.
4. To assemble, place roasted vegetables on the bottom half of the bread. Top with scrambled eggs and cheese (if using). Add fresh greens and herbs.
5. Spread desired condiments on the top half of the bread. Close the sandwich and press gently.
6. Serve immediately while warm, optionally with extra greens or fruit on the side.

Notes

• Store leftover roasted veggies and eggs separately in the fridge for up to 2 days.
• Reheat gently in a skillet; toast bread fresh before assembling.
• For a vegan version, use tofu scramble and vegan cheese.
• Great use for leftover veggies and eggs.
• To avoid sogginess, toast bread and assemble just before serving.

Nutrition

• Serving Size: 1 sandwich
• Calories: 320
• Sugar: 4g
• Sodium: 520mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 195mg