Make breakfast once, then freeze it so you can effortlessly reheat on those busy mornings. These simple sandwiches have enough protein to carry you through to lunch, and the spinach gives you a little veggie goodness, too.
Ingredients
- 6 slices bacon, pork, turkey or plant-based
- 1 tablespoon extra virgin olive oil (only if using plant-based bacon)
- 12 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups baby spinach, chopped
- 6 English muffins or sandwich thins
- 6 slices cheddar cheese
Preparation
- In a large saute pan over medium heat, place the bacon and fry until crisp, about 3 to 4 minutes per side. If using plant-based bacon, fry in olive oil until crisp. Place on a paper towel-lined plate to cool.
- Pour off the bacon fat, leaving enough to coat the pan. In a medium bowl, lightly whisk the eggs, salt and pepper. Place the pan over medium heat and pour in the eggs. Scramble until almost cooked, about 3 minutes, then stir in the spinach. Cook until the eggs are cooked but still soft, about 3 minutes. Transfer to a bowl to cool.
- Place the 6 English muffins or sandwich thins on a cutting board and remove tops. Place cheese slices on the bottom slices, then scoop ½ cup of the scrambled eggs on top. Break each bacon slice in pieces and put on top of the eggs. Top with bread.
- Wrap tightly in waxed paper, then freeze for up to two months. To reheat, place frozen sandwich on a paper towel and microwave for 2½ to 3 minutes.
Serving Suggestion
Try this breakfast sandwich with your favorite hot sauce if you’d like to punch up the flavor.
Nutritional Information
400 calories, 21 g. fat, 400 mg. cholesterol, 760 mg. sodium, 27 g. carbohydrate, 2 g. fiber, 24 g. protein
