Ingredients
Method
Preparation
- Preheat the oven to 300°F (149°C). Coat a rimmed half sheet pan generously with oil.
- Whisk together the eggs, milk, and salt until combined.
- Cut the bacon into small pieces and cook in a heavy skillet until crisp. Add the spinach and cook briefly until wilted. Drain excess fat from the bacon and spinach mixture, then add it to the egg mixture.
Baking
- Pour the egg mixture into the prepared 13 x 18-inch rimmed half sheet pan. Bake for 15 minutes, until the egg layer is just set.
- Allow the baked egg layer to cool, then cut into rounds using a wide mason jar lid or round cookie cutter.
Assembly
- Spread the English muffins with butter if desired. Place one egg round on each muffin, add cheese if using, and wrap the assembled sandwiches in foil.
Serving
- Serve immediately or reheat using the preferred method.
Notes
Refrigerated sandwiches can be reheated in a toaster oven, regular oven, toaster, or microwave. For an oven method, keep the sandwich wrapped in foil and warm it at 425°F (218°C) for about 8-10 minutes in a preheated oven, or about 10-15 minutes if the oven is still heating. For a crispier English muffin texture, unwrap the sandwich, open it, and broil for 3-5 minutes until heated and crisp. Frozen sandwiches can be thawed overnight in the refrigerator before reheating, or warmed directly from frozen for about 30 minutes. A thicker egg layer can be made in a quarter sheet pan with additional baking time of 20-30 minutes to ensure it is cooked through.