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Quick Breakfast Sandwiches

Make ahead breakfast sandwiches that are perfect for busy mornings. Bake up eggs on a sheet pan with bacon and spinach, then assemble them on English muffins with cheese and stash them in the freezer for the week.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large eggs
  • 0.25 cup whole milk
  • 1.5 teaspoons salt
  • 6 slices bacon
  • 0.5 cup spinach packed
  • 12 pieces English muffins
  • Cheese optional, sliced
  • Butter optional

Method
 

Preparation Steps
  1. Preheat oven to 300 degrees F. Generously grease a rimmed half sheet pan.
  2. Whisk the eggs, milk, and salt together in a large bowl.
  3. Cook bacon in a skillet until crispy. Add spinach and stir until wilted. Drain excess grease.
  4. Stir the bacon and spinach into the egg mixture.
  5. Pour the egg mixture into the prepared sheet pan. Bake for 15 minutes, or until just set.
  6. Remove from oven, let cool slightly, then cut into rounds using a cookie cutter or mason jar lid. Halve and toast English muffins.
  7. Assemble sandwiches with egg rounds, cheese (if using), and butter (if using). Wrap individually in foil.
  8. Refrigerate for up to 4-5 days or freeze for longer storage. To reheat, use the oven, microwave, or toaster oven.

Notes

To reheat from frozen, microwave for 1 minute, let sit for 30 seconds, then microwave for another minute. For oven reheating, bake wrapped in foil at 350 degrees F for about 20-30 minutes, or until heated through. You can remove the foil for the last 5-10 minutes if you prefer a crisper sandwich.