I absolutely love how this Vegetable Omelet Breakfast Sandwich with Goat Cheese Spread Recipe comes together—it’s like a little morning hug wrapped in an English muffin. The combination of fluffy spinach omelet rectangles with that tangy, creamy goat cheese spread is something that really brightens up any breakfast, whether you’re rushing out the door or savoring a slow weekend morning.
When I first tried this recipe, I discovered the simplicity of using an omelet folded into perfect sandwich-sized portions makes breakfast feel both special and manageable. You’ll find that the fresh veggies and that subtle punch of garlic in the goat cheese spread keep this sandwich light yet satisfying—perfect for starting your day energized.
Why You’ll Love This Recipe
- Quick & Easy: Perfect for busy mornings when you want a wholesome breakfast fast.
- Light Yet Filling: The spinach and eggs give protein and nutrients without feeling heavy.
- Flavor Boost: The goat cheese spread adds creaminess and a subtle tang that balances the eggs beautifully.
- Customizable: Great for adding your favorite veggies or toppings to keep it fresh every time.
Ingredients You’ll Need
The ingredients here come together in a way that’s both flavorful and approachable. Using simple fresh veggies, quality eggs, and creamy goat cheese makes this Vegetable Omelet Breakfast Sandwich with Goat Cheese Spread Recipe something you’ll want on repeat.
- Goat Cheese: Pick a soft, creamy variety for easy spreading and rich flavor.
- Fresh Chives: Add a mild onion flavor that wakes up the goat cheese spread.
- Extra-Virgin Olive Oil: Use this both in the spread and for cooking—adds a nice fruity richness.
- Garlic Clove: Freshly grated gives the goat cheese a subtle kick without overpowering.
- Onion Powder: Enhances the savory depth in the goat cheese spread.
- Large Eggs: The base for the omelet—high quality makes a difference in texture.
- Sea Salt: Season the eggs and spinach just right for balanced flavor.
- Fresh Spinach: Wilts beautifully into the omelet and adds color and nutrition.
- English Muffins: Toasted until just crisp, they hold the sandwich together sturdily.
- Tomato Slices: Fresh and juicy to add brightness and moisture.
- Red Onion: Thinly sliced for that perfect bit of crunch and bite.
- Avocado Slices (Optional): Creamy addition that complements goat cheese very well.
- Microgreens or Sunflower Sprouts (Optional): Add freshness and a modern touch.
- Hot Sauce (Optional): For those who want a little spicy kick to wake up their taste buds.
Variations
I love to mix things up depending on what’s in season or what’s in my fridge. You can easily play with the veggies or cheese in this Vegetable Omelet Breakfast Sandwich with Goat Cheese Spread Recipe to suit your tastes or dietary needs.
- Swap the Spinach: I sometimes use kale or arugula for a peppery twist that adds more bite.
- Cheese Variation: Goat cheese makes this sandwich special, but feel free to try feta or cream cheese for a different tang.
- Add Protein: For a heartier meal, I’ve added sliced turkey bacon or smoked salmon, which pairs beautifully with the spread.
- Vegan Version: Use tofu scramble and a vegan cheese spread to recreate the flavors while keeping it plant-based.
How to Make Vegetable Omelet Breakfast Sandwich with Goat Cheese Spread Recipe
Step 1: Make the Goat Cheese Spread
Start by stirring together the goat cheese, chopped chives, olive oil, grated garlic, and onion powder in a small bowl. The key here is to mix it until it’s completely smooth and creamy—this makes spreading on the English muffins a breeze. I like to make this first and set it aside so the flavors have a moment to meld while I prepare the eggs.
Step 2: Prepare the Spinach Omelet
In a medium bowl, whisk the eggs with a pinch of sea salt until pale and slightly frothy. Heat olive oil in a nonstick skillet over medium heat, then toss in the spinach with a pinch of salt and cook just until it wilts—about 1 to 2 minutes. Spread the spinach evenly across the pan bottom, reduce heat to medium-low, and pour in the eggs, letting them cook without stirring until the edges start to set—this usually takes around 30 seconds.
Use a spatula to gently lift the edges while tilting the pan so uncooked eggs flow underneath; repeating this encourages even cooking. When almost set, fold the omelet into thirds to form long rectangular shapes and cook for another 30 seconds. Remove from the pan and slice the omelet into four sandwich-sized pieces—this folding trick is something I learned that makes the omelet fit perfectly inside your muffin halves.
Step 3: Assemble Your Sandwiches
Toast your English muffin halves until golden and crisp, then spread a generous layer of the goat cheese mixture on each piece. Layer on your omelet rectangles, followed by tomato slices and thin red onion rings. If you’re feeling fancy, add avocado slices and a handful of microgreens or sunflower sprouts for extra freshness and texture. For a kick, a few dashes of hot sauce bring it all together.
Pro Tips for Making Vegetable Omelet Breakfast Sandwich with Goat Cheese Spread Recipe
- Goat Cheese Softening: Let your goat cheese come to room temperature before mixing—it blends much smoother this way.
- Spinach Prep: Be sure not to overcook the spinach; wilted but still vibrant leaves keep the texture fresh inside the omelet.
- Omelet Folding Technique: Folding into thirds creates neat rectangular slices that fit perfectly, making assembly neater and eating easier.
- Avoid Soggy Muffins: Toast the English muffins thoroughly and spread the goat cheese immediately to create a barrier that keeps the bread from becoming soggy.
How to Serve Vegetable Omelet Breakfast Sandwich with Goat Cheese Spread Recipe
Garnishes
I usually sprinkle a few microgreens or sunflower sprouts on top—they add a lovely pop of color and fresh crunch. A light drizzle of olive oil or a pinch of cracked black pepper also helps elevate the flavors beautifully. If you like heat, a few flakes of red pepper or your favorite hot sauce really bring the sandwich alive.
Side Dishes
I love pairing this sandwich with fresh fruit like berries or a citrus salad—it complements the richness of the goat cheese nicely. Crispy breakfast potatoes or a simple arugula salad tossed in lemon vinaigrette also make great sides if you want a heartier meal.
Creative Ways to Present
For brunches or casual gatherings, I like to stack these sandwiches on a wooden board surrounded by colorful bowls of garnishes like sliced avocado, hot sauce, and fresh herbs so guests can customize. You can cut each sandwich in half diagonally for bite-sized finger food that works beautifully with a mimosa or coffee station.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (they don’t last long in my house), I wrap each sandwich individually in parchment paper and store in the fridge for up to 2 days. Keeping the goat cheese spread separate from the sandwich also helps prevent sogginess if you plan to finish them later.
Freezing
I haven’t frozen the complete sandwich because I prefer fresh bread and toppings, but you can freeze the omelet pieces separately in an airtight container. Just thaw them gently in the fridge overnight and toast your English muffins fresh when ready to serve.
Reheating
The best way I found to reheat is to unwrap the sandwich and toast it in a toaster oven or skillet until warmed through and the bread is crisp again. If your omelet feels a bit dry, a quick spread of extra goat cheese or avocado restores creaminess.
FAQs
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Can I make the goat cheese spread ahead of time?
Absolutely! The goat cheese spread can be made a day or two ahead and stored in an airtight container in the fridge. The flavors tend to deepen over time, making your Vegetable Omelet Breakfast Sandwich with Goat Cheese Spread Recipe even more flavorful.
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What can I substitute for English muffins?
If you’re out of English muffins, sturdy sandwich breads like ciabatta rolls, bagels, or even sliced sourdough work great. Just make sure to toast them well so they hold up to the moist ingredients.
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How can I make this recipe vegan?
Swap the eggs with a tofu scramble seasoned with turmeric and nutritional yeast, and replace goat cheese with a vegan cheese or cashew-based spread. Use plant-based muffins to keep this breakfast sandwich plant-friendly and delicious.
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How do I prevent the sandwich from getting soggy?
To avoid sogginess, toast your English muffins until crisp and spread the goat cheese right after to create a moisture barrier. Also, adding juicy ingredients like tomato right before serving helps keep the sandwich fresh.
Final Thoughts
This Vegetable Omelet Breakfast Sandwich with Goat Cheese Spread Recipe quickly became one of my favorite go-to breakfasts because it’s simple, flavorful, and just feels a bit special—like a treat you make at home. I’m excited for you to try it because I know you’ll enjoy how easy it is to customize and how delicious it tastes. Whether you’re feeding a crowd or just yourself, this sandwich is a delicious way to start the day with something nourishing and fresh.
Print
Vegetable Omelet Breakfast Sandwich with Goat Cheese Spread Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This delicious Breakfast Sandwich recipe features a creamy goat cheese spread paired with a fluffy spinach omelet, served on toasted English muffins with fresh tomato, red onion, and optional avocado and microgreens. It’s a quick and satisfying breakfast option ready in just 20 minutes.
Ingredients
Goat Cheese Spread
- 4 ounces goat cheese
- 2 tablespoons chopped fresh chives
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, grated
- ¼ teaspoon onion powder
For the Sandwiches
- 4 large eggs
- ¼ teaspoon sea salt, plus more to taste
- 2 teaspoons extra-virgin olive oil
- 3 ounces spinach
- 4 English muffins, halved and toasted
- 4 tomato slices
- Thinly sliced red onion
- Avocado slices (optional)
- Microgreens or sunflower sprouts (optional)
To Serve
- Hot sauce, for serving
Instructions
- Prepare the goat cheese spread: In a small bowl, combine the goat cheese, chopped fresh chives, extra-virgin olive oil, grated garlic clove, and onion powder. Stir until smooth and well combined. Set aside to allow the flavors to meld while you prepare the eggs.
- Whisk the eggs: In a medium bowl, whisk together the 4 large eggs and ¼ teaspoon sea salt until fully blended and slightly frothy, ensuring a light and fluffy omelet.
- Cook the spinach: Heat 2 teaspoons of extra-virgin olive oil in a large nonstick skillet over medium heat. Add the 3 ounces of spinach along with a pinch of salt and toss until the spinach just wilts, about 1-2 minutes.
- Cook the omelet: Spread the wilted spinach evenly across the bottom of the skillet. Reduce the heat to medium-low and pour in the whisked eggs. Cook without stirring for about 30 seconds until the edges begin to set.
- Fold the omelet: Gently run a spatula around the edges to loosen the egg and tilt the pan slightly so any uncooked egg flows underneath. Repeat this process until the omelet is nearly set but still slightly runny on top.
- Shape the omelet: Fold the omelet in thirds into a long rectangular shape and cook for an additional 30 seconds until fully set. Remove from the pan and slice crosswise into four rectangular pieces.
- Assemble the sandwiches: Spread the goat cheese mixture generously on the toasted English muffin halves. Layer each with a rectangular piece of spinach omelet, a slice of fresh tomato, thinly sliced red onion, and optional avocado slices and microgreens or sunflower sprouts.
- Serve: Serve immediately with hot sauce on the side for added flavor as desired.
Notes
- The goat cheese spread can be prepared a day ahead and refrigerated for convenience.
- Use fresh spinach for best flavor, but baby spinach or chopped frozen spinach (thawed and drained) can be substituted.
- Feel free to add other fresh herbs such as parsley or basil to the goat cheese spread for variety.
- To make this sandwich vegan, substitute the goat cheese with a plant-based cream cheese, and use tofu scramble instead of eggs.
- Adjust the hot sauce amount to taste or substitute with salsa for a different flavor profile.
- English muffins can be lightly buttered before toasting for extra richness if desired.
Nutrition
- Serving Size: 1 sandwich
- Calories: 330
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 210mg
