Make-Ahead Spinach & Mushroom Breakfast Sandwiches
We've turned the classic spinach and mushroom omelet into a delicious breakfast sandwich that you can enjoy anytime. The trick is to bake the "scrambled" eggs in the oven, and then cut out rounds for each sandwich that you can then freeze.
Ingredients
- Cooking Spray
- Butter
- 10 Eggs
- ½ cup Milk Low-fat
- Salt To taste
- Black Pepper To taste
- Olive Oil
- 8 ounces Mushrooms Sliced
- 3 cups Spinach
- 6 slices Cheese
- 6 English Muffins Whole-wheat
Equipment
- Oven
- Baking Sheet 9×13
- Stovetop
- Large Skillet
- Large Mixing Bowl
Instructions
- Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
- Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
- Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
- Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
- Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
- To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.
Nutrition
Nutrition Facts
Make-Ahead Spinach & Mushroom Breakfast Sandwiches
Amount per Serving
Calories
377
Calories from Fat 162
% Daily Value*
Fat
18
g
28
%
Saturated Fat
8
g
50
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
303
mg
101
%
Sodium
573
mg
25
%
Potassium
432
mg
12
%
Carbohydrates
30
g
10
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
22
g
44
%
Vitamin A
2116
IU
42
%
Vitamin C
5
mg
6
%
Calcium
310
mg
31
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Butter, Eggs, English Muffin, Milk, Mushrooms, Spinach