Importance of Breakfast - Feta and Herb Egg Sandwiches

Now that the kids are back in school and the mornings get to be more and more hectic, it’s probably time to start thinking about breakfast meal prep. It’s important for kids (and adults) to eat a healthy, well-balanced breakfast to get their day started on the right track. As much as I enjoy a bowl of sugary cereal and milk, a healthier breakfast is a great way to get my mind focused and my belly full to get me to lunch. Your kids are no different. Feta and Herb Egg Sandwiches and are super quick and easy to make ahead of time, freeze and then reheat during the week.

Before we get to the recipe, let’s talk about a few of the reasons that you should be concerned with your kids and your own breakfast. Here are some of the benefits of eating a healthy, wholesome breakfast:

  • A more nutritionally complete diet, higher in nutrients, vitamins and minerals
  • Improved concentration and performance in the classroom or the boardroom
  • More strength and endurance to engage in physical activity
  • Lower cholesterol levels

The cholesterol might not be that important to your five-year-old but it should be important to your own health. But according to the ADA, children who eat a healthy breakfast will perform better in the classroom and on the playground. I know that when I opt for well-balanced breakfast options I tent to feel less sluggish and more aware.

These egg sandwiches are perfect and easy to make ahead of time, package up and eat during the week. You can also easily freeze them and reheat them in the oven. Double the batch and you’ll have healthy breakfast meals for weeks! If you want to cut out a few of the calories you can opt to use 2% milk instead of half and half. You can also sprinkle as little or as much of the Simply Artisan Reserve Feta Cheese Crumbles as you want!

Feta and Herb Egg Sandwiches

Serves 6 | Finish in 30 minutes

These egg sandwiches are perfect for a weekend family breakfast or great to prepare ahead of time for a week of healthy breakfast options!


  • 6 Whole Wheat English Muffins
  • 3 c. Liquid Egg Whites
  • ½ c. Half and Half (or 2% milk)
  • ½ tsp. Salt
  • 1 tbsp. Litehouse® Freeze Dried Basil
  • 1 tbsp. Litehouse® Freeze Dried Chives
  • ¼ c. Prepared Basil Pesto
  • ¼ c. Litehouse® Simply Artisan Reserve Feta Cheese Crumbles


  1. Arrange a rack in the middle of the oven and heat to 350°F. Generously coat 1 13x9 baking dish with cooking spray; set aside.
  2. Whisk together the egg whites, half-and-half (or milk), and salt in a large bowl. Stir in the basil and chives. Pour the egg white mixture into the prepared baking dish.
  3. Bake until the egg whites are set and lightly browned around the edges, 12 to 15 minutes. Let cool for about 5 minutes, or if not serving immediately, cool completely. Using a large biscuit cutter or drinking glass (roughly the same size as your English muffins), cut the eggs into rounds.
  4. To assemble the sandwiches, spread a thin layer of pesto on the cut side of each English muffin top. Place 1 egg round on top of the plain half of each English muffin. Top each egg round with feta cheese to taste, then close the sandwiches with the top halves of the English muffins.
  5. Reheating: If not serving immediately, tightly wrap each sandwich with aluminum foil and store in resealable bags in the refrigerator or freezer. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 20 minutes if refrigerated, or about 30 minutes if frozen

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