Ham, Zucchini & Egg Breakfast Sandwiches

Prep 20 min

Serves 8

Cooks 30 min

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Slender Kitchen slenderkitchen.com

“Let’s be honest, breakfast rarely ends up the way we plan… Sadly that almost always ends up being some kind of packaged bar or breakfast treat that not only lacks nutrition but many times leaves you hungry two hours later… For mornings like that, having a nutritious and delicious homemade breakfast sandwich that you can heat up in a few minutes is a great strategy”

Let’s be honest, breakfast rarely ends up the way we plan…


  • 4 cups spinach
  • 2 zucchinis, chopped
  • 8 English muffins, toasted if desired
  • 6 eggs
  • 6 egg whites
  • 1/4 cup milk
  • 1 cup shredded Cheddar cheese
  • Salt and pepper
  • 2 (8-ounce) packages HORMEL® NATURAL CHOICE® Honey Deli Ham

Make it

  1. Heat oven to 375°F.
  2. Spray a pan with cooking spray or add a touch of oil. Add spinach and zucchini and cook until tender, about 8-10 minutes. You can add any veggies you like.
  3. Whisk eggs, egg whites, and milk. Stir in half of the cheese and season with salt and pepper.
  4. Spray 9x13-inch glass dish with cooking spray. Add vegetables to the bottom of the dish. Pour eggs over top and sprinkle on remaining cheese.
  5. Bake 25 to 30 minutes or until eggs are set.
  6. Once eggs are cooked, let them cool. Cut into 8 portions for sandwiches.
  7. Begin assembling muffins by layering each muffin with 3-4 pieces of ham and egg. Top with other muffin half.
  8. Freeze unwrapped 1 hour. This helps to eliminate the extra moisture.
  9. Remove from freezer and wrap in plastic wrap. Store in re-sealable storage bag. To reheat, wrap in a paper towel and microwave 45 seconds.

This post brought to you by Hormel Foods, LLC. The content and opinions expressed above are those of Slender Kitchen.

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