Skip the drive-thru and make your own breakfast sandwich. Stored in the freezer, these make a great grab-and-go option for egg lovers. Heat one up while you’re getting ready for work or school and wrap it back up in parchment to enjoy on your commute—just don’t forget a napkin and thermal mug of tea or coffee!
Switch it up
Spinach can be replaced with chopped steamed kale or diced red bell pepper, and eggs can be livened up with your favourite herb, spice, or hot sauce.
8 large free-range eggs
2 cups (500 mL) baby spinach, finely chopped
3/4 cup (180 mL) milk or unsweetened plain soy milk
6 whole grain, sprouted grain, or gluten-free English muffins
1/2 cup (125 mL) grated Swiss or cheddar cheese
Preheat oven to 375 F (190 C). Line 9 x 13 in (23 x 33 cm) glass or metal dish with parchment paper, leaving some overhang.
In large bowl, beat eggs. Whisk in spinach and milk. Pour into prepared pan. Bake for 20 to 25 minutes, or until toothpick inserted in centre comes out clean. Cool eggs completely. Leave oven on.
Place English muffin halves on large baking sheet, cut-side up. Toast in oven for 5 minutes. Turn oven off.
Remove eggs from pan using parchment overhang. Using cookie cutter or rim of a glass roughly the same size as English muffin, cut 6 egg rounds. Save scraps for extra breakfast sandwiches, salads, stir-fries, or pasta. Top 6 English muffin halves with 1 egg round per half, sprinkle cheese on each, and top with other half of muffin. Tightly wrap each sandwich in parchment paper and place in single layer in reusable container. Freeze overnight, or for up to 1 month.
To reheat, preheat oven to 350 F (180 C). Place 1 or more frozen sandwiches on baking sheet. Bake from frozen for 25 to 30 minutes. Or, reheat in microwave for 1 to 2 minutes.