These breakfast sandwiches are awesome for several reasons:
- Delicious. The one-of-six I snagged for taste testing was better than I expected. So much so that I had to wrap the others and freeze them before I ate them.
- Easy to make. Basic assembly, some oven time. I had a half-dozen (minus one for taste testing, it was necessary!) prepped, photographed and frozen in under an hour; most of that time I was doing something else, thanks to the baking. It would take the same amount of time to make a full dozen. Less, actually, if you minus the photography.
- Infinitely variable. You have muffin, you have egg, and then you have whatever else you feel like. Same principle as the quiche and frittata. My next batch will have mushrooms. And maybe bacon.
- Healthy or indulgent, it’s your choice. Whole wheat muffins paired with low fat cheese and veggies. Buttered muffins paired with gouda and sausage. Either way, they will taste fantastic.
- Affordable. Have you seen how much Rhymes-With-Harbucks charges for a breakfast sandwich? It’s crazy. These sandwiches cost me roughly $1.00 each in materials when all was said and done (your cost will depend on your location and choice of materials, of course, but it shouldn’t be anywhere close to R.W.Harbucks).
These would be equally welcome at a large breakfast/brunch/get together. Prep the fillings and muffins ahead of time, and the eggs can bake while you’re chatting with company.
Personally, this recipe falls under the “Why didn’t I think of that?!” category. These are so easy to make, so customizable, and so easy to store for noms on the go. A game changer.
A delicious game changer.
|Spinach, Egg & Pepper Jack Cheese Breakfast Sandwiches||
- 1 tbsp Butter
- 6 Eggs
- 2 tbsp Milk
- 1 clove Garlic, crushed
- 1 cup Raw Spinach leaves, roughly chopped
- 8 oz. Pepper Jack Cheese, grated
- 6 English Muffins (one package, or homemade)
- Salt & Pepper
- Preheat oven to 350°.
- Grease six cups in a muffin or cupcake pan with butter. Evenly divide spinach between the cups and set aside.
- In a bowl, scramble eggs with milk, garlic, and salt/pepper to taste. Pour egg mixture evenly into buttered cups. Bake for 20 minutes, rotating pan halfway. Egg should be puffy and dry on top, and cooked all the way through. Remove and let cool (eggs will deflate a little) before removing.
- While egg cups are baking, split muffins and lay out on a baking sheet. Evenly divide the cheese between all halves. When eggs are out of the oven, bake the muffin halves at 350° for 8-10 minutes, until cheese is melted and muffins are lightly toasted.
- When egg cups are cool enough to handle, pop out of pan and place one cup in between two muffin halves, until all sandwiches are paired up. Using gentle pressure, squish the top of the muffin downwards to flatten egg to edge of sandwich.
- Serve immediately, or wrap individually in foil and refrigerate (up to one week) or freeze in a plastic bag (up to one month).
- To reheat: Bake in foil for 30 minutes at 350°, or remove from foil and microwave for 2-3 minutes.