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Make-ahead Spinach and Mushroom Breakfast Sandwiches

Updated: Apr 5, 2023


YIELD: 6 SERVINGS

PREP TIME: 15 MINUTES | COOK TIME : 15-20 MINUTES

 

Ingredients

  • Nonstick cooking spray, for the pan, optional

  • Salted butter, at room temperature, for the pan and/or spreading, optional

  • 10 large eggs

  • 1/2 cup whole milk

  • Kosher salt and freshly ground black pepper

  • Extra-virgin olive oil

  • 8 ounces cremini mushrooms, sliced

  • 3 cups stemmed spinach

  • 6 slices Swiss cheese (about 6 ounces)

  • 6 English muffins, split

 

Directions

  • 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. (For ways to use the leftover egg scraps, see Cook's Note.) 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.

 


Source: www.foodnetwork.com

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