Print

Egg and Roasted Veggie Breakfast Sandwiches

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/egg-and-roasted-veggie-breakfast-sandwiches/