We do a lot of meal prep work for weekday lunches and dinners, but usually leave breakfast to be dealt with right before eating. Simon suggested that we make some to go breakfasts this weekend. These sandwiches are high in protein and packed with calcium and iron.
We purchased back bacon in this circular cut style (shown above). Turkey bacon also is available in this cut, but the back bacon had more protein and less sodium per slice, so we decided to use that. For the eggs, I used an 8x12 inch baking dish, lined with tin foil and sprayed with canola oil spray, to make a "sheet" of eggs. There is also a slice of old cheddar underneath the eggs. We didn't toast the English muffins in advance, since that will make them very chewy when reheated. To reheat, just heat the breakfast sandwich in the toaster oven or microwave.
Ingredients
12 large eggs
1 cup milk
1 (about 2.5oz) packed cup baby spinach, sliced
Black pepper, to taste
Canola oil spray, for greasing
6 slices turkey bacon or back bacon, lightly pan fried and cooled
6 slices cheese of your choice
6 English muffins
Items needed:
8x12 inch baking dish, lined with foil (spray with canola oil)
Paring knife
Large spatula
Plastic wrap
Large freezer bag
Directions
In a large bowl, combine eggs and milk and scramble. Add sliced spinach and black pepper and mix together thoroughly. Pour egg mixture into 8x12 inch baking dish and bake at 350 degrees F for 25 minutes. Lift eggs in foil out of pan and allow to cool on a cooling rack for 5 minutes. Use a paring knife to loosen the edges of the baked eggs from the foil. Allow to cool fully, then slide a large spatula underneath the eggs, and flip over onto cutting board. Slice into 6 squares.
While eggs are baking, lightly fry bacon slices in a pan over medium heat. Set aside to cool.
Slice cheese to fit onto English muffins. Set aside.
When eggs and bacon have fully cooled, assemble breakfast sandwiches. Wrap each sandwich in plastic wrap, then place all the sandwiches into a freezer bag.
Remove from freezer and microwave or place in toaster oven to eat.
Nutrition (per 1 sandwich)
Calories 407
Fat 18.5g
Saturated fats 8.0g
Carbohydrates 28.7g
Fibre 2.3g
Sugars 4.7g
Protein 30.5g
