Spinach and Egg Breakfast Sandwiches

A few weeks ago, I decided to try out a simple egg sandwich recipe that my friend Nick had posted last year on his blog, www.macheesmo.com. In his instructions, he indicated several ways to freeze/store these sandwiches for a later date. I followed the instructions he provided on freezing the sandwiches whole and how to defrost when you need a sandwich.  I tested out this strategy over the weekend, following his instructions for reheating and they defrosted perfectly. 

Spinach and Egg Breakfast Sandwiches (makes 12 sandwiches)

Ingredients:

• 12 eggs, scrambled
• 2 cups baby spinach
• 2 TB butter
• 6-8 ounces cheese, shredded. I used white cheddar. 
• 12 whole wheat English muffins 

 

Directions:

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. :)

Mini Bacon and Potato Frittatas

This weekend I had eight of my girlfriends over for a housewarming brunch at my new condo. At this point I've been in the condo 8 months, yet few of my friends have seen it. A large part of that is because it's a pretty small condo. That and over the years this set of girlfriends have spread out to various parts of Virginia and DC making it harder sometimes to get everyone together. But I'm so glad I did...the food and company were great. I made three different dishes which will serve as my posts for this week so that I can eat boring things like salads to jumpstart my healthier eating this week. Speaking of healthy, this recipe for mini bacon and potato frittatas is a Cooking Light recipe and turned out really tasty. We dolloped a little sour cream on top and these went FAST.

Mini Bacon and Potato Frittatas (makes 36)

Ingredients

2 cups finely chopped peeled baking potato (about 12 ounces)

5 bacon slices (uncooked)

1/2 cup finely chopped sweet onion

1 tsp salt, divided

1/4 tsp dried thyme

1/2 cup chopped fresh chives, divided

2 TB grated fresh Parmesan cheese

1/4 tsp freshly ground black pepper

7 large egg whites, lightly beaten

3 large eggs, lightly beaten

Cooking spray

6 TB light sour cream

 

Directions

Preheat oven to 375°.

Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add potato, onion, 1/4 teaspoon salt, and thyme to drippings in pan; cook 8 minutes or until potato is lightly brown over medium-high heat. Remove from heat; cool.

Combine the potato mixture, bacon, remaining 3/4 teaspoon salt, 2 tablespoons chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 36 mini muffin cups with cooking spray. Spoon about 1 tablespoon egg mixture into each muffin cup. Bake at 375° for 16 minutes or until lightly brown. Cool 5 minutes on a wire rack. Remove frittatas from muffin cups. Top each with 1/2 teaspoon sour cream and 1/2 teaspoon chives.