Meal Prep Breakfast Sandwiches
Breakfast, Regular Rotation
Ingredients
12 eggs
1/4 cup whole milk
1 1/2 teaspoons salt
6 slices bacon
a few handfuls of spinach
12 English muffins or ciabatta rolls
Cheese (optional)
Butter (optional)
Directions
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.
Notes
Pans: I use this pan. I find that a nonstick surface works best! But it can work with any rimmed sheet pan as long as you oil it really well.
Reheating From the Fridge: You can use a toaster oven, regular oven, toaster, or microwave. You can put the sandwiches open face or leave them wrapped in foil. My preferred method is wrapped in foil in the oven. I set the oven to 425 and toss that breakfast sandwich right on in. I bake it for 8-10 minutes if the oven is already hot, but if not, I will just put it in while it’s preheating and leave it in a little longer – about 10-15 minutes. Then I unwrap it, squeeze some Sriracha or spread a little avocado on there, and good to go!
For a more toasted english muffin with crispy edges, you can unwrap it and open it back up (egg on one half, cheese on the other) and broil for 3-5 mins until heated and crispy.
Reheating From Frozen: You can either let it thaw in the fridge overnight and follow the instructions above, or leave it in the oven a little longer (about 30 mins).
Cheese: I used a cheddar-gruyere blend I got at Trader Joe’s and it was LIFE.
Egg Thickness: If you want a thicker egg layer, you can bake this in a quarter sheet pan – just bake for a bit longer (20-30 minutes) to make sure it’s done.