Every morning, I fight against my breakfast vice: a bagel with cream cheese.

Without a doubt, I could eat a bagel with cream cheese every single day of my life and never get tired of it! Every damn day, I tell ya!

My metabolism, however, does not agree with this way of life.  So on most mornings my breakfast consists of a toasted multigrain English muffin with either peanut butter, raisins, and a sprinkle of cinnamon or sweetened cottage cheese.

For the most part, I’m truly satisfied with these options.  But when I need a change of pace, I make myself a healthy egg sandwich like this spinach, feta, and sundried tomato version on my favorite multigrain English muffin.

Spinach Feta and Sun-Dried Tomato Egg Sandwiches

It’s a quick breakfast to throw together on busy mornings and I love the fact that it’s so filling that I don’t even think about anything else to eat until lunchtime.

All in all, I never miss the bagel with cream cheese when I’ve got this spinach, feta, and sun-dried tomato egg sandwich to look forward to in the morning!

Spinach, Feta and Sundried Tomato Egg Sandwiches

Spinach, Feta and Sundried Tomato Egg Sandwiches

Yield: 2 sandwiches
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

These spinach, feta, and sun-dried tomato egg sandwiches are quick, healthy, and super satisfying! What more could you ask of an on the go breakfast?


  • 2 tsp olive oil
  • 2 cups fresh spinach, stemmed
  • 4 sun-dried tomatoes, rinsed, drained, and chopped
  • 2 eggs beaten with a drop of water
  • Pinch of garlic powder
  • ¼ tsp dried oregano
  • Freshly ground black pepper
  • 1 oz crumbled feta cheese
  • 2 English muffins (I love Thomas' Light Multigrain), toasted and buttered (optional)


  1. Heat oil in a 10" or 12" nonstick skillet over medium heat. Add spinach and cook until wilted; stir in the sun-dried tomatoes and heat through, about 2 minutes.
  2. Stir the eggs into the spinach and sun-dried tomatoes and add the garlic powder, oregano, and a little black pepper. Using a silicone spatula, stir the eggs until cooked through, about 4-5 minutes. Remove the pan from the heat and stir in the feta. 
  3. Divide the eggs between the English muffins and serve hot.


These egg sandwiches can be prepared and wrapped in foil or plastic wrap to be eaten on the go. The muffin will soften a bit but the sandwiches will still be delicious!

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Leave a Comment

  • March 7, 2012 at 5:14 AM

    Loving this idea- adding feta, spinach, and tomatoes to a simple egg sandwich…. YUM!

  • March 7, 2012 at 7:05 AM

    Mmm I could also eat a bagel and cream cheese EVERY day… stupid metabolisms:-) This looks like a delicious healthy breakfast option I can add to the mix!

  • March 7, 2012 at 7:10 AM

    This sounds so yummy!

  • March 7, 2012 at 10:14 AM

    I can attest to this wonderful flavor combination because I cooked up the same concoction last week! I added some leftover mushrooms to my mix too. I just loved both the sweet and saltiness from the sundried tomatoes.

  • March 7, 2012 at 11:52 AM

    Love all the flavors going on!

  • March 7, 2012 at 9:43 PM

    You basically just caused a breakfast revolution. That looks absolutely delicious! I’m surprised how much spinach goes into this, but then again… I also know how much it shrinks by. Good way to add some greenery to the plate! I love it!

  • March 8, 2012 at 2:40 PM

    WOW this looks amazing, seriously mouthwatering so good

  • March 8, 2012 at 7:53 PM

    Mmm this looks great, and I happen to have almost everything to make it!

  • March 9, 2012 at 7:10 AM

    This sounds like an amazing breakfast!

  • Corrine
    June 14, 2012 at 7:20 PM

    Just had this for dinner – it was delicious!!

  • taraliptak
    February 19, 2014 at 5:50 AM

    Oh yes, indeed! This is truly one of my favorite breakfast sandwiches!