Divas on a Dime: Easy breakfast sandwiches save time and money
Everyone with kids in school is in denial this week. Can you believe school is starting already??? I literally can’t wrap my brain around it. Where did the summer go?
With the return of the school calendar comes a transition to a more regimented schedule. Mornings can be hectic and anything that relieves some stress is a good thing.
Here’s an inexpensive make-ahead breakfast for a crowd that’s perfect for busy mornings. This makes it easy to be sure everyone gets a good breakfast to start the day. Lots of protein and even some veggies thrown in for good measure.
This recipe is also perfect for making ahead and freezing for a quick microwave breakfast on the go. We all know that comes in handy for early mornings heading to school.
The unique part of this recipe is that the eggs are baked in the oven on a sheet pan. No standing over a skillet watching while eggs cook. Then after they’re cooked you use a cookie cutter to make the rounds for the English muffin sandwiches and then you use the scraps to make burritos. Genius? I thought so.
Sheet pan breakfast sandwiches
Yield: 12 sandwiches and 4 burritos
Time: 40 minutes
What you’ll need:
12 oz. frozen spinach or kale – thawed and drained
18 eggs
1 cup half and half
Kosher salt and ground pepper
12 slices American cheese
12 English muffins
Sausage or bacon – cooked - optional
Mayonnaise, ketchup or hot sauce
Tortillas and salsa
Here’s how:
Preheat oven to 375°F. If you’re cooking bacon or sausage you can start it now while you prepare the eggs. Spray a half sheet pan (mine is 13” x 18”) with cooking spray then place parchment paper over the whole pan with the edges hanging over the sides. If you don’t do this the eggs will run under the paper and make a horrible mess. Spray the parchment, set aside.
Defrost your spinach or kale and squeeze it dry, set aside. Crack all 18 eggs into a blender with the half and half. Add salt and pepper to taste. Blend to completely emulsify.
Sprinkle the spinach evenly over the sheet pan. Next, you have an option; place the sheet pan on the oven rack and pour the eggs, or pour the eggs into the pan and carefully place the pan into the oven. Either way, be careful not to spill the egg mixture into the oven. That makes no one happy.
Bake 10 minutes or until the center is set. Place slices of cheese over the eggs and return the pan to the oven to melt the cheese. Use a round cookie cutter, or the ring form of a mason jar to cut egg rounds. Spread mayo and ketchup or hot sauce on the English muffins. Place an egg round, some bacon or sausage on each muffin to make a sandwich. Use the scraps from cutting the rounds to make breakfast burritos adding some salsa for a little zing. Serve immediately or wrap in wax paper and foil to freeze.
Mornings are easier with healthy, inexpensive breakfasts waiting in the freezer.
Fabulous Food by Patti Diamond from Divas On A Dime – Where Frugal, Meets Fabulous! Blog - www.divasonadime.com. Join us on Facebook at DivasOnADimeDotCom
