These make-ahead breakfast sandwiches will help you to stay on track during busy mornings!
Ingredients
6 large
Egg
1/2 cup
Partly skimmed milk, 1% M.F.
(or milk of choice)
1/2 tsp
Salt
1/4 tsp
Black pepper
1/2 cup
Frozen spinach
(or fresh, chopped)
1/2 cup chopped
Red bell pepper
(or bell pepper of choice)
1/4 cup
Chives
(chopped)
6 muffin
English muffin, whole-wheat
6 slice
Cheddar cheese
Instructions
Preheat the oven to 350ºF and coat an 8x9 or 8x12 inch casserole dish with nonstick spray.
In a large bowl, whisk together the eggs, milk, salt, and pepper.
Thaw the spinach in the microwave and squeeze out the excess moisture.
Stir the spinach, bell pepper, and chives into the egg mixture.
Pour the egg and vegetable mixture into the casserole dish and bake for about 30 minutes, or until the center is set and the outer edges are slightly browned.
Allow the eggs to cool, then cut into six pieces.
Build the sandwiches by adding one piece of the baked egg mixture and one slice of cheese to each English muffin. Wrap each sandwich in plastic wrap or a fold-top paper sandwich bag, then place all the sandwiches in a gallon-sized freezer bag. Freeze for up to 2 months.
To reheat the sandwiches, unwrap, place it on a microwave-safe plate, then microwave on the defrost setting for one minute. Following the defrost, heat on high for 30 seconds at a time until heated through. Or, thaw in the refrigerator overnight and microwave on high until heated through.
Notes:
If you get bored with the spinach and bell peppers, swap them out for something different, such as chopped:
