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one split plain bagel holding a thick rectangular cooked egg layer with fine spinach flecks and melted provolone on a plain plate, with no bacon, sausage, foil or garnish
Rachel Kim

Freezer Spinach Egg Breakfast Sandwiches

A flat baked egg layer fits a bagel more neatly than a tall stack of scrambled eggs that escapes when you bite. Squeezed spinach and provolone give these sandwiches a savory filling without sausage grease soaking into the bread. Cool the eggs before assembling. Reheat gently in the microwave first, then use a toaster oven for the bread if you want a firmer outside. Trying to toast a frozen sandwich hot all the way through usually browns the bagel before the middle is ready.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 1/3 cup whole milk
  • 5 oz frozen chopped spinach thawed and squeezed very dry
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tsp unsalted butter for pan
  • 6 small plain bagels split
  • 6 slices provolone about 4 oz total

Method
 

  1. Heat the oven to 350°F and butter an 8-inch-square metal pan. Whisk eggs, milk, spinach, salt and pepper until evenly mixed.
  2. Pour into the pan and bake for 20 to 25 minutes until the center is set and reaches 160°F. Let stand for 5 minutes, then cut into 6 rectangles.
  3. Refrigerate egg pieces in a shallow container within 2 hours and chill fully. Lightly toast bagel halves and cool them.
  4. Place one cold egg piece and one provolone slice inside each bagel. Wrap each sandwich in parchment and then foil.
  5. Freeze after assembly: place wrapped sandwiches in a freezer bag, label and freeze for up to 2 months.
  6. Reheat from frozen: remove foil, wrap one sandwich in a damp paper towel and microwave on 50% power for 2 minutes, turn, then heat on high for 1 to 2 minutes until the egg center reaches 165°F.
  7. Rest for 1 minute, then crisp in a 350°F toaster oven for 3 to 5 minutes if desired, removing all paper first. Serve one sandwich per portion.