Pour it on a sheet pan and bake it gently – remember, barely set.
Then use a jar lid or, I don’t know, a proper knife I guess? and cut the eggs into little rounds.
Assemble sandwiches, wrap in foil, and voila. You’ve meal-prepped your way into the breakfast sandwich world, and your breakfasts (and lunches and dinners) will be so much better for it.
Not to tell you what to do, but these breakfast sandwiches would also love you forever if you gave them a healthy smear of Magic Green Sauce or Garlic Butter Tomato Sauce. I mean, all those layers, plus a kick of zingy flavor? Right?
- 12 eggs
- 1/4 cup whole milk
- 1 1/2 teaspoons salt
- 6 slices bacon
- a few handfuls of spinach
- 12 English muffins
- Cheese (optional)
- Butter (optional)
Preheat oven to 300 degrees. Generously oil a rimmed half sheet pan.
Whisk the eggs, milk, and salt.
Cut the bacon into small pieces.
Fry in a heavy skillet until crispy. Add the spinach and stir until wilted. Using tongs, let excess fat drip off for a few seconds before adding your bacon and spinach to the egg mixture.
Pour the egg mixture into the oiled half sheet pan (13″ x 18″).
Bake for 15 minutes, until just set.Remove, cool, and cut into rounds using a wide mason jar lid or round cookie cutter. Spread English muffins with butter (optional) and place an egg round on each one. Add cheese, wrap in foil, and voila.Refrigerate (4-5 days) or freeze (no limit, lol). To reheat, you can use the oven, microwave, toaster oven, or some combination of all! See notes.