Meal Prep Breakfast Sandwiches
Breakfast Sandwiches - meal prep style! Bake up your eggs on a sheet pan with bacon and spinach, tuck them into english muffin with some cheese, and stash them in the freezer for the week. SO GOOD.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 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)
Steps
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Preheat oven to 300 degrees. Generously oil a rimmed half sheet pan.
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Whisk the eggs, milk, and salt.
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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.
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Pour the egg mixture into the oiled half sheet pan (13″ x 18″). Bake for 15 minutes, until just set.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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