Olivia's Organics

Make-Ahead Breakfast Sandwich

Prep ahead and these ‘anytime’ sandwiches will become a freezer staple!

Yield: 4 Sandwiches


Heat a large sauté pan with olive oil and cook spinach until wilted. Remove from pan, squeeze out any extra liquid and set aside.

In the same pan, cook the ham on both sides until browned. Remove and set aside.

Heat the butter in the pan and when hot, fry the eggs. Turn halfway through cooking, season with salt and pepper and top with cheese.

Toast the bread. Place the eggs on the toast, and top each with ham and spinach.

To freeze: Let sandwiches cool completely, wrap well in plastic wrap, and pop in the freezer. When ready to eat, remove plastic wrap and defrost, then warm in oven or toaster oven.

Olivia tip illustration

Tips & Tricks: Double the recipe for max prepping. Swap out the spinach for arugula for an extra kick!