We’ve turned the classic spinach and mushroom omelet into a delicious breakfast sandwich that you can enjoy anytime. The trick is to bake the “scrambled” eggs in the oven, and then cut out rounds for each sandwich that you can then freeze.
| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 6 sandwiches |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 231 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 13 g |
| Cholesterol | 173 mg |
| Sodium | 293 mg |
Reviews
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Now it’s time to give us this! Michael Stice.
To solve for the shape, instead of square pan and biscuit cutter, use jumbo muffin tin. Works brilliant.
I’ve been making these for a while. I’ve added leftover veggies from last night’s dinner such as sliced cooked carrots,asparagus, I do add a slice of black forest ham to each sandwich before freezing. I use a smaller cookie sheet to make them thicker. ( depending on number of English muffins) I have had leftover cooked egg ” pattie” that I throw into chicken fried rice.
Absolutely loved this! I made this for my boyfriend to take on the road with him for work (he’s an over-the-road truck driver). He loved them and said are super easy to warm up. I freezer them before hand so they would last longer
I love these breakfast sandwiches! I put them on Keto whole grain sandwich thins instead of English muffins, wrapped individually, and froze in freezer for a quick, heat and go breakfast in the morning. Delicious, nutritious, and satisfying. I may vary by adding chopped red peppers, onion, and turkey bacon. Thank you!
You t CD
Outstanding. If you want keto use the egg rounds like muffin buns and put cheese and sausage in between. Just like a Jimmy Dean eggwich
I love these. I add a little sautéed onion as well. I make a batch on Sunday, wrap them up and throw them in the freezer. They make eating a good breakfast during a busy week easy.
Just cut them in squares, no waste!