Who doesn’t love a breakfast that looks (and tastes) like it required a lot of effort? These bacon and chive egg sandwiches are one of my favorite ways to start the day: I make a batch at the beginning of the week and stash them in the freezer to warm up all week.
Tell me: what kind of morning person are you? Are you the type to get up in the morning and get a bunch of stuff done or do you just love (like really love) sleeping in? raises hand while still tucked into bed
So where does that leave us with breakfast? Well, despite the fact that I prefer to spend as long as possible tucked under the covers, that doesn’t mean I don’t make sure I have something delicious for breakfast! Today I’m sharing one of my favorite easy breakfasts and that’s my freezer friendly bacon and chive egg sandwiches.
WAIT A MINUTE…YOU FREEZE SCRAMBLED EGGS? ISN’T THAT UMM…GROSS?
First of all, let’s all agree that eggs smell kind of weird. It’s a fact! But besides that: if you don’t listen closely, your breakfast sandwich will be a wet and soggy mess. The trick is to freeze the egg and cheese next to the pre-sliced english muffin, instead of together like a typical sandwich.
Why? When you heat it up, you’ll want to toss the english muffin in the toaster and heat up the egg and cheese on top of a paper towel in the microwave. The paper towel will absorb the excess moisture from the egg and the freshly toasted english muffin will provide much needed texture and crunch.
WHAT IF I HATE SPINACH?
My first question is: are you Leslie Knope and will you sign an autograph for me? Let me tell you, like Leslie Knope I reserve the right to avoid vegetables and other disgusting things. The good news? When chopped, I swear you hardly notice the spinach. But if you really hate it, leave it out! You can add any other sauteed vegetable, or no vegetables at all! I think a classic egg and cheese version would be so good with fresh avocado over the top.
HOW EASY IS THIS? I AM VERY SKEPTICAL OF MEAL PREPPING CUTTING INTO MY WEEKEND TIME.
I’ve made this recipe as easy as possible but the real key is that working once will save me time the rest of the week. The only semi time consuming thing with this recipe is the egg part, but even that is simple. We’re talking premade english muffins, pre-sliced cheese, and using pre-washed spinach. So easy! Make sure you grease your pan well or line it with parchment to help save even more precious time on cleanup.
If you try this recipe, let me know if you love it! I’d encourage you to use some of the extra morning time you have this week to maybe pop open a book during breakfast or catch an episode of your favorite show to have a bright start to your day.
Cook Time: 25-30 minutes
Total Time: -25856001.666667 minute
Prep Time: 15 minutes
8 large eggs
¾ cup milk
½ t. salt
1/4 t. pepper
1/4 cup finely chopped chives
2 cups roughly chopped spinach leaves
3 slices bacon, cooked and crumbled
6 slices of colby jack cheese
6 English muffins, sliced in half
Preheat oven to 375°F. Grease 9×13 pan with nonstick cooking spray.
Make the Eggs: In a large bowl, beat eggs, milk, salt, pepper, chives, spinach, and bacon. Bake for 25-30 minutes until center is set.
Cool completely. Cut out 6 rounds of the eggs using a large drinking glass or biscuit cutter. Alternatively, you could just cut them into 6 squares, which won’t fit the English muffins as well but will be less wasteful.
Assembly: Cut 6 10-inch sheets of aluminum foil and stack them up. To assemble the sandwiches for freezing, set the egg round in the center of the foil, top with 1 slice of cheese, and set the English muffin on top. This sounds weird, but trust me! Wrap securely with foil and repeat until all of the sandwiches have been assembled.
To reheat the sandwiches from frozen: toast the English muffin halves. While they’re toasting, set the egg and cheese round on a plate with a small piece of paper towel under it. Heat for 1-2 minutes in the microwave, or until heated through. The length of time will depend on the wattage of your microwave. Place the egg and cheese between the toasted English muffin halves and enjoy immediately.
Feel free to use whatever cheese or English muffin variety suits your taste. This recipe is extremely flexible.
Author: Nicole Folgate