Breakfast Sandwiches – pre-meal style! Bake the eggs on a baking sheet with bacon and spinach, stuff them into English muffins, add some cheese, and chill them in the fridge for up to a week. Good.

I should have been right about not liking recipes for eggs in advance. I am still looking for the right guy.

Guys, these sandwiches are the best food I’ve ever had.

The eggs are toasted in a pan with crispy bacon and spinach until almost entirely set, then wrapped under melted white cheddar cheese and sandwiched between two crunchy English muffins. When you wrap them in tin foil, hide them in the fridge or freezer, and bake them for a brief or hungry moment, maybe you are one of those people, so you top them with crushed avocado and squeezed Sriracha; it’s simple magic.

Real food, convenient food, delicious. This is all going well.

Watch How to Prepare a breakfast sandwich

How to Prepare a Breakfast Sandwich (with reheated eggs, actually good)

It’s straightforward.

First, boil some bacon and spinach (or whatever you want – sausage, vegetables, etc.).

Mix it with the eggs.

Pour it on a sheet pan and bake it gently – remember, it’s barely set.
Then, use a jar lid or, I don’t know, a proper knife, and cut the eggs into little rounds.

Assemble sandwiches, wrap them in foil, and voila. You’ve meal-prepped your way into the breakfast sandwich world, and your breakfasts (lunches and dinners) will be much better for it.

Not to tell you what to do, but if you slathered these breakfast sandwiches with a healthy miracle green sauce or garlic buttery ketchup, they would love you forever, too. All the layers plus the spicy flavor? Isn’t that right?

Instructions

1. Preheat the oven to 300 degrees—grease a rimmed baking sheet with enough oil.
2. Beat the eggs, milk, and salt.
3. Cut the bacon into small pieces. Fry in a thick skillet until crisp. Add the spinach and stir until dry. Use tongs to let the excess fat drip off for a few seconds, then add the bacon and spinach to the egg mixture.
4. Pour the egg mixture into a greased half pan (13 “x 18”). Bake for 15 minutes, until completely set.
5. Remove, let cool, and cut into circles with a wide tin lid or round cookie knife. Butter the English muffins (optional) and place a round egg on each. Add the cheese, wrap it in tinfoil, and voila!
6. Refrigerate (4-5 days) or freeze (no limit). You can use an oven, microwave, toaster, or a combination to reheat! Look at your notes.