Prep Time: 30 minutes
Cook Time: 18 minutes
Servings: 12 sandwiches
Calories per serving: 364 kcal
- 12 Light Multigrain English Muffins (try Thomas 100-Calorie)
- 12 slices Sharp Cheddar Cheese (1 oz per slice)
MEAT (quantities listed make 4 servings of each, feel free to swap)
- 4 slices Applegate Hickory Smoked Uncured Thick Cut Bacon
- 4 slices Hormel Black Label Canadian bacon
- 1 lb Jennie-O Turkey Breakfast
*Cook breakfast meat according to package directions
- 8 large eggs
- 2 1/2 cups egg whites
- 1/4 cup whole milk
- 2 cups baby spinach
- 1/2 medium red bell pepper, chopped
- 1/2 medium shallot, diced
- 1 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- Pre-heat oven to 325 degrees. Spray a 13×18″ baking sheet with non-stick cooking spray and set aside.
- Heat olive oil or rendered bacon fat in a pan over medium high heat. Once hot, add shallot and bell pepper and sauté until softened and fragrant, 3-4 minutes. Add baby spinach and toss with shallot and bell pepper. Sauté for 2-3 minutes, continuously moving around the pan, until spinach is softened and bright green. Dump spinach mixture onto a paper-towel lined plate and set aside.
- Add whole eggs into a bowl with milk, salt, and pepper. Whisk until yolks are broken down and combined into the whites. Then add remaining egg whites and cooled spinach mixture and whisk until combined. Pour into greased baking sheet.
- Bake at 325 degrees for 18-22 minutes or until the tops of the eggs are no longer jiggly. Set aside to cool.
*Note: ensure all components are completely cooled before assembling the sandwiches!
- Slice the cooled eggs into 12 pieces and break bacon slices in half so they fit onto the sandwiches.
- Place the English muffin bottoms on the counter (or onto a large baking sheet for easy cleanup). Add the cooled egg whites, then the cheese slices, then the meats. Add the muffin tops and tightly wrap the sandwiches in wax paper or foil. Freeze for up to 1 month.
- Wrapping: I tried wrapping and freezing these sandwiches in plastic wrap, wax paper, and aluminum foil. The ones wrapped in wax paper fared the best in the freezer in the short term, and foil did better over time.
- Storing: I also tried sticking some wrapped sandwiches in sealed plastic containers or reusable plastic bags. If using foil or using wax paper for short term (<1 week) freezing, the extra container or bag is totally unnecessary.
- Reheating: I tested a variety of reheating methods – air fryer, oven, microwave, microwave + toaster. My favorite was letting the sandwich thaw in the fridge overnight, then topless into the air fryer at 200 degrees for 10 minutes. Then replace the top, flip it, and go at 300 degrees for 5 minutes.
This recipe originally comes from Peanut Butter & Fitness and can be found here!