I love breakfast sandwiches. I don’t, however, love cooking every morning, so I started making batches of this style of breakfast sandwiches — baked eggs with “mix ins” on English muffins, ready to wrap and chill or freeze. They are very versatile: don’t like spinach and mushrooms, you can use chopped red bell peppers, ham, bacon bits, or even kimchi or asparagus. Swap out the cheese for swiss or gouda or raclette. Once made, can be kept in the fridge for up to 4 days or frozen up to 3 weeks.
Ingredients
2 teaspoons vegetable oil, divided
8 ounces fresh baby spinach
8 ounces mini crimini mushrooms, sliced
1 clove garlic, minced
Salt and pepper to taste
7 large eggs
4 English muffins, split and lightly toasted
4 slices deli cheddar cheese
This recipe requires an 8-inch square metal baking pan. Avoid using a ceramic or glass dish, which will increase the cooking time and could cause the eggs to overcook during cooling. You will also need a 3 to 3 1/2-inch biscuit cutter.
Directions
In a medium skillet over medium-high heat, heat 1 teaspoon oil to just shimmering. Add the spinach and a pinch of salt and sauté until the spinach has completely wilted. Put on a paper-towel lined plate to soak up some of the moisture. Place the skillet back on the heat, add the other teaspoon of oil and let come back up to shimmering. Add the mushroom and sauté until lightly golden. Add the garlic and season to taste. Once done, combine spinach and mushrooms in a bow and let cool.
Heat oven to 300F. Whisk eggs and salt in large bowl until well combined. Whisk in 1/2 cup water, then stir in the spinach and mushrooms. Spray 8-inch square baking pan with vegetable oil spray, then line with a piece of parchment paper, then spray again. Pour egg and veggie mixture into prepared pan and set pan on rimmed baking sheet. Add 1 1/2 cups water to sheet. Transfer sheet to oven and bake until eggs are fully set, 35 to 40 minutes, rotating pan halfway through baking. Remove pan from sheet, transfer to wire rack, and let cool for 10 minutes.
Run knife around edges of pan and, using dish towel or oven mitts, invert eggs onto cutting board (if eggs stick to pan, tap bottom of pan firmly to dislodge). Carefully peel off the parchment paper Using your biscuit cutter, cut out 9 rounds (any random bits are kitchen snacks for the cook!). Using spatula, transfer 1 egg round to each sandwich. Top each egg square with cheddar, then the muffin tops. Enjoy hot.
To wrap and freeze, wrap each sandwich in parchment paper and then aluminum foil, I bag them in a a gallon Ziplock. To reheat, unwrap from foil (keep the parchment paper, and microwave at 50 percent power until they’re warm, 4 to 5 minutes. If I am hitting the road, I re-wrap in the foil to carry.
