Veggie Packed Freezer Ready Breakfast Sandwiches
Selasa, 16 April 2019
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Breakfast sandwiches with eggs and cheese may be my favorites all over the world. Fortunately, it also freezes well, so in the busy morning, I can only put one in the microwave, and I still have my favorite food in half the time (it does not take long to fry the eggs quickly and put it in a pie or English buns with a slice of cheese, ... for that morning).
INGREDIENTS
- 1/2 12 oz. jar roasted red peppers
- 1/2 cup milk
- 1/2 lb. frozen cut leaf spinach
- 1/2 tsp salt
- 6 English Muffins
- 6 large eggs
- 6 slices cheese
- Freshly cracked pepper
INSTRUCTIONS
- Preheat oven to 350 ° F. Beat eggs, milk, salt and pepper in a large bowl.
- Dissolve spinach (microwave) and remove excess moisture. Remove the pepper from the liquid in the container and cut into thin slices. Cut the sliced peppers into smaller pieces. Move the spinach and pepper into the egg mixture.
- Coat of 8 x 9 or 8 x 12 inch ceramic with nonstick spray. Sprinkle the eggs and mix in the dish. Bake the eggs for about 30 minutes or until the medium is adjusted and the outer edges are light brown. Allow the eggs to cool and cut into six pieces.
- Build sandwiches by adding a piece of fried egg and a slice of cheese for each English bun. Roll each sandwich in a plastic wrapper or sandwich bag with a folding top, then place all the sandwiches in a large freezer bag. Freezes for a maximum of two months.
- To reheat, place the sandwich, place it on a safe microwave plate, and place the microwave in the place where the ice is removed for 1 minute. After melting, heat the heat for 30 seconds until it is heated. Or defrost in the refrigerator overnight and simply bake on high heat until they are heated.
To get the full recipe visit original recipe: budgetbytes
Sorry to make you click a link for the recipe, but know I’m grateful for you.
