Description
Baked eggs with spinach and onion, topped with turkey bacon and cheese, layered on English muffins. Great for busy mornings and fully customizable.
Ingredients
Scale
- 6 slices turkey bacon
- ½ yellow onion, diced
- 4–5 handfuls spinach
- 5 large eggs
- 1½ cups liquid egg whites
- ½ cup milk (any kind)
- ½ tsp salt
- ¼ tsp pepper
- 6 slices cheese (cheddar recommended)
- 6 English muffins
Instructions
- Step 1: Preheat oven to 350°F and grease a 9×13 baking dish.
- Step 2: Cook turkey bacon until crispy; set aside on paper towels. Remove most grease.
- Step 3: In the same pan, cook onions until soft (5–8 min). Add spinach, cook until wilted. Cool mixture.
- Step 4: In a bowl, whisk eggs, egg whites, milk, salt, and pepper. Add cooled spinach/onion mix. Pour into greased dish.
- Step 5: Bake for 20–25 minutes until eggs are set. Cool completely.
- Step 6: Cut baked eggs into 6 rounds using a cutter or muffin as a guide.
- Step 7: Assemble sandwiches: layer egg, turkey bacon, and cheese on muffins.
- Step 8: Wrap sandwiches in foil and freeze.
Notes
Use carton egg whites to avoid waste. Add or substitute any veggies (e.g., mushrooms, red peppers) or meats (e.g., turkey sausage). Let cooked veggies cool before mixing into eggs to avoid scrambling. Save leftover egg scraps for scrambles or burritos. Enhance with tomato slices, avocado, or hot sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Assemble, Bake
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 361 kcal
- Sugar: 2 g
- Sodium: 811 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 169 mg