Spinach and Egg Breakfast Sandwiches (makes 12 sandwiches)
- 12 eggs, scrambled
- 2 cups baby spinach
- 2 TB butter
- 6-8 ounces cheese, shredded. I used white cheddar.
- 12 whole wheat English muffins
Scramble eggs and grease each muffin tin with a bit of butter. Add baby spinach to each tin. Just a few leaves per tin will do the trick.
Evenly divide eggs between 12 muffin tins.
Bake eggs at 350 degrees for 20-22 minutes until they are cooked through.
Pop the eggs out of the tins.
To make a sandwich, toast the English muffin, add the cheese and egg. Mash the egg down a bit so it evenly covers the muffin.
Bake for a few minutes to melt the cheese.
To store these, make the sandwich and then wrap tightly in foil, and place in a plastic bag in your freezer. When you are ready to eat, place the frozen wrapped package in a 350 degree oven for 30-35 minutes and it'll defrost perfectly. This equates to the time I need to get ready in the morning, so this may just be one of my new go-to breakfast sandwiches when I tire of my daily morning Cheerios regimen. :)