Ingredients
Scale
For egg bake:
- 6 eggs
- 1/4 cup heavy cream or milk (unsweetened)
- 1/4 tsp sea salt
- 1/4 tsp garlic powder
- 1 cup spinach,chopped
- 1/2 cup finely diced red pepper (raw or jarred roasted red peppers)
- 1/2 cup shredded cheddar cheese
- oil or cooking spray as needed
For sandwiches:
- 6 english muffins(regular, whole wheator gluten-free)
- 6 slices bacon, cooked and pat free of grease
- softened butter (optional)
Instructions
- Pre-heat oven to 375.
- Crack eggs into a large mixing bowl and whisk well.
- Whisk in milk or cream and salt. Add vegetables and cheese and stir to mix.
- Grease an 8×12″ (quarter sheet) sheet pan or 9×13″ baking dish (will be thinner). Pour mixture into baking dish.
- Bake at 375 for 20-25 minutes until egg bake is set. Let cool 10-15 minutes.
- Separate and lightly toast english muffins in the hot oven, middle-up for 2-3 minutes before topping. Optionally, spread with a thin layer of butter on either side before topping.
- Once egg bake is cool, use a round biscuit cutter or sharp knife to divide egg bake into 6 round or square pieces.
- Place egg bake on one side of each english muffin, top with bacon and top half of english muffin. Wrap tightly with foil and refrigerate or freeze until ready to serve ( defrost in fridge overnight for best results).
Notes
To reheat from fridge or defrosted:
Oven: Preheat oven to 400. Unwrap breakfast sandwich and cook in preheated oven 5-10 minutes until hot throughout.
Microwave: Remove from foil. Wrap in paper towel and microwave 30 seconds-1 minute until hot throughout.
To reheat from frozen:
Oven: Preheat oven to 350. Heat for 10 minutes wrapped, open and heat for an additional 10-15 minutes
Microwave: Remove foil. Wrap in paper towel and Microwave for 40 seconds – 1 minute on defrost. Flip the sandwich over and microwave for 30 seconds-1 minute on high power, until warmed through.
Nutrition
- Serving Size: 1 sandwich
- Calories: 384
- Sugar: 6.6 g
- Fat: 22.3 g
- Carbohydrates: 29.1 g
- Protein: 18.3 g