Egg, Spinach & Cheese Breakfast Sandwiches

Freezer-friendly for easy breakfasts and snacking

INGREDIENTS

Prep Time: 30-40 Minutes

Servings: 8

8 Eggs

1 cup Milk

2.5 ounces raw Baby Spinach, chopped

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

Non-Stick Spray

8 slices Cheese, we used Provolone

Bread for 8 Sandwiches - English Muffins, Sandwich Bread, Sandwich Thins, Biscuits, etc.

Optional Additions:

Sausage, Bacon, Ham, Onion, Garlic or Avocado (add after re-heating)

DIRECTIONS

1. Make the egg filling: preheat the oven to 350F and line a 9x13 pan with foil. Spray liberally with non-stick spray. Evenly sprinkle chopped spinach leaves in bottom of pan.

2. In a large bowl, whisk together eggs, milk, salt and pepper. Pour into prepared pan and bake 15- 20 minutes, or until eggs are set and edges just begin to brown. Remove from oven and cool.

3. Assemble the sandwiches: slice cooled egg mixture into 8 pieces. Place one egg square and a slice of cheese on your bread of choice.

4. Wrap tightly in plastic wrap and freeze until ready to eat. Alternatively, egg squares can be frozen separately and thawed in the microwave - serve on toasted bread with cheese.