From budgetbytes.com

Veggie Packed Freezer Ready Breakfast Sandwiches

6 servings · 60 min prep · 30 min cook

Ingredients

Ingredients

• 6 large eggs
• 1/2 cup milk
• 1/2 tsp salt
• 1/8 tsp Freshly cracked black pepper
• 1/2 lb frozen cut leaf spinach
• 1/2 (12 oz) jar roasted red peppers
• 6 English muffins
• 6 slices cheese

Steps

1. Preheat the oven to 350ºF. In a large bowl, whisk together 6 large eggs, ½ cup milk, ½ tsp salt, and ⅛ tsp 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. ½ lb 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 6 large 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.

   30 min

4. Build the sandwiches by adding one piece of the baked 6 large eggs and 1 slice 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.

Nutrition

Per serving

kcal

347

protein

20 g

carbs

31 g

fat

16 g

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