VEGGIE PACKED FREEZER READY BREAKFAST SANDWICHES

VEGGIE PACKED FREEZER READY BREAKFAST SANDWICHES

Egg and cheddar breakfast sandwiches are presumably my most loved thing in the entire world. Fortunately, they additionally solidify great, so on occupied mornings I can simply pop one in the microwave and still have my most loved nourishment in a fraction of the time (not that it sets aside a huge amount of effort to rapidly cook an egg and stuff it into a pita or English biscuit with a cut of cheddar, yet… for those mornings).

I generally endeavor to stuff a couple of vegetables into my morning meal sandwiches also, so when I made these Freezer Ready Breakfast Sandwiches, I heated some spinach and broiled red peppers directly into the eggs.

I utilized solidified spinach and jolted broiled red peppers for the vegetable component of my Freezer Ready Breakfast Sandwiches, yet you could absolutely accomplish something like spinach mushroom, onion broccoli, or even corn and zucchini. Simply recall, in case you're utilizing crisp vegetables you'll need to sauté them down a bit to expel a portion of the dampness before blending them into the eggs. Saturated breakfast sandwiches are bad breakfast sandwiches. *sad face*

My sandwiches turned out to about $1.25 a piece, which isn't awful considering the way that I utilized entirely fantastic fixings (I'm willing to pay for "good" eggs). Thus, I'm getting McDonald's costs with actually brilliant fixings. Not awful.

VEGGIE PACKED FREEZER READY BREAKFAST SANDWICHES

Also try our recipe : BLACK PEPPER & PARMESAN SPAGHETTI WITH GARLIC ROASTED TOMATOES

INGREDIENTS

  • 6 large eggs ($1.50)
  • 1/2 cup milk ($0.19)
  • 1/2 tsp salt ($0.02)
  • Freshly cracked pepper ($0.05)
  • 1/2 lb. frozen cut leaf spinach ($0.80)
  • 1/2 12 oz. jar roasted red peppers ($1.25)
  • 6 English Muffins ($1.99)
  • 6 slices cheese ($1.72)

INSTRUCTIONS

  1. Preheat the oven to 350ºF. In a large bowl, whisk together the eggs, milk, salt, and pepper.
  2. Thaw the spinach (I used the microwave), then squeeze out the excess moisture. Take the peppers out of the liquid in the jar, then slice into thin strips. Cut the pepper strips crosswise into smaller pieces. Stir the spinach and peppers into the egg mixture.
  3. Coat an 8x9 or 8x12 inch casserole dish with nonstick spray. Pour the egg and vegetable mixture into the dish. Bake the eggs for about 30 minutes, or until the center is set and the outer edges are slightly browned. Allow the eggs to cool, then slice into six pieces.
  4. Build the sandwiches by adding one piece of the baked eggs and one slice of cheese to each English muffin. Wrap each sandwich in plastic wrap or a fold top sandwich bag, then place all the sandwiches in a gallon sized freezer bag. Freeze for up to 2 months.
  5. To reheat, unwrap the sandwich, place on a microwave safe plate, then microwave on the defrost setting for one minute. Following the defrost, heat on high for 30 seconds at a time until heated through. Or, thaw in the refrigerator over night and simply microwave on high until heated through.

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