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Rachel Kim

Freezer Spinach Egg Breakfast Sandwiches

Print Recipe
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 oven to 350°F; butter 8-inch-square metal pan. Whisk eggs, milk, spinach, salt, and pepper evenly.
  2. Pour into pan; bake 20 to 25 minutes until center set and 160°F. Rest 5 minutes; cut 6 rectangles.
  3. Refrigerate egg pieces in shallow container within 2 hours; chill fully. Lightly toast bagel halves; cool.
  4. Put one cold egg piece and one provolone slice in each bagel. Wrap each in parchment, then foil.
  5. Bag assembled sandwiches, label, and freeze up to 2 months.
  6. Remove foil from one frozen sandwich; wrap in damp paper towel. Microwave at 50% power 2 minutes; turn and heat on high 1 to 2 minutes until egg center reaches 165°F.
  7. Rest 1 minute. If desired, remove all paper and crisp in 350°F toaster oven 3 to 5 minutes. Serve one per portion.