Breakfast Sandwiches

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Breakfast Sandwiches

Yield: 6 sandwiches

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

These delicious breakfast sandwiches are freezable, easy to prep, and full of flavor and options. This recipe makes 6 servings (one serving = one sandwich).

Ingredients

• 6 slices bacon (or any other protein you like)
• 1/2 yellow onion, diced
• 1 bunch spinach
• 5 large eggs
• 1 1/2 cups egg whites
• 1/2 cup Fairlife skim milk
• 1⁄ 2 tsp salt
• 1⁄ 4 tsp pepper
• 6 slices cheddar cheese
• 6 English muffins (whole wheat)

Instructions

1. Pre-heat oven to 350F.
2. Grease a 9x13 oven-safe dish and set aside.
3. On stovetop over medium heat, cook bacon until crispy.
4. Set aside on paper towel, and layer with another paper towel to remove most of the bacon grease.
5. In the same pan, cook the diced onion over medium heat for 3-5 minutes.
6. Add in the spinach and cook until wilted.
7. Set veggies aside to cool.
8. In a medium bowl, whisk eggs, egg whites, milk, salt, and pepper.
9. Add spinach/onions once it has cooled.
10. Pour the mixture into the greased oven safe casserole dish.
11. Bake in the oven for 20-22 minutes, until eggs are set.
12. Once finished, remove from oven and allow to cool completely before cutting.
13. Once eggs have cooled, cut them into 6 rounds (feel free to use a large cookie cutter, a round container, or even the English muffin as a guide for the egg rounds.
14. Layer egg, bacon, and cheese on English muffin.
15. Wrap in foil and stick in the freezer until the night before serving.
16. To reheat, you can use the oven, microwave, or toaster oven.
17. I recommend reheating in oven or toaster oven at 425F for 8-11 minutes.

Notes

I love this recipe with gouda cheese, turkey bacon, whole wheat English muffins, and adding different vegetables for variety.

Nutrition Facts

Calories

406

Fat

21 g

Sat. Fat

9 g

Carbs

27 g

Fiber

4 g

Net carbs

23 g

Sugar

1 g

Protein

25 g

Sodium

816 mg

Cholesterol

190 mg