Ingredients
Method
Preparation
- Preheat the oven to 300°F (149°C). Generously oil a rimmed half sheet pan.
- Whisk together the eggs, milk, and salt until combined.
- Cut the bacon into small pieces and cook in a heavy skillet until crisp. Add the spinach and stir until wilted. Drain off excess bacon fat briefly with tongs, then add the bacon and spinach to the egg mixture.
Baking
- Pour the egg mixture into the oiled 13″ x 18″ half sheet pan. Bake for 15 minutes, until the egg layer is just set.
- Remove the baked egg layer from the oven, cool, and cut into rounds using a wide mason jar lid or round cookie cutter.
Assembly
- Spread the English muffins with butter if using. Place one egg round on each muffin, add cheese if desired, and wrap the assembled sandwiches in foil.
Serving
- Refrigerate the sandwiches for 4-5 days or freeze for longer storage. Reheat using the oven, microwave, toaster oven, or a combination of methods as needed.
Notes
Reheating From the Fridge: Use a toaster oven, regular oven, toaster, or microwave. Sandwiches can be heated wrapped in foil or opened before warming. A preferred method is to heat a foil-wrapped sandwich in a 425°F (218°C) oven for 8-10 minutes when the oven is already hot, or about 10-15 minutes if starting during preheating. After warming, unwrap and add Sriracha or avocado if desired. For a more toasted English muffin with crisp edges, open the sandwich with the egg on one half and cheese on the other, then broil for 3-5 minutes until heated and crisp. Reheating From Frozen: Thaw in the refrigerator overnight and use the fridge reheating method, or heat directly from frozen for about 30 minutes. Cheese: A cheddar-gruyere blend works well. Egg Thickness: For a thicker egg layer, use a quarter sheet pan and bake for 20-30 minutes until fully cooked.