Ingredients:

  • 12 large Eggs
  • 1/2 cup whole milk
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 cups fresh baby spinach, roughly chopped
  • 1/2 cup red bell pepper, finely diced
  • 12 English muffins, sliced and lightly toasted
  • 12 slices thick-cut bacon, pre-cooked
  • 12 slices sharp cheddar cheese (340g)

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a 9x13 inch rimmed baking sheet with parchment paper and grease lightly with non-stick spray.
  2. In a large mixing bowl, whisk together the 12 eggs, milk, salt, and pepper until well combined. Stir in the chopped spinach and diced red bell peppers.
  3. Pour the egg mixture into the prepared baking sheet. Bake for 15–18 minutes, or until the center is set and the edges are slightly golden.
  4. Remove the eggs from the oven and let them cool completely in the pan to prevent steam from making the sandwiches soggy.
  5. Cut the sheet-pan eggs into 12 equal portions using a circular biscuit cutter or a knife.
  6. Assemble the sandwiches by layering one egg portion, one slice of cheese (placed against the egg to act as a moisture barrier), and one slice of bacon onto the bottom half of a toasted English muffin. Top with the remaining muffin half.
  7. Wrap each sandwich tightly in parchment paper, followed by a layer of aluminum foil. Label and store in the freezer for up to three months.