My new job as Executive Director of Vermilion Economic Development District requires me to get on the road early with all I need for the day in tow. My first week was a little chaotic, one day I forgot my glasses, the next my file storage, and another day I left my coat on the coldest day of the week! The only thing that was consistent all week was the fact that I forgot breakfast each day!
During my grocery shopping trip I remembered a friend telling me about his plan to cook a week's worth of breakfasts on Sunday to make his mornings a little less stressful. What a great idea! I knew I needed to incorporate whole grains for energy and eggs for a little protein so that's how I began. Then I found thinly sliced deli cheese and bright green spinach to round out the dish. This simple breakfast sandwich was easy and super delicious - the perfect way to start week two on the job.
Add your own special ingredients to customize your eggs - crumbled bacon, Canadian bacon, mushrooms and onions would all be great additions!
Spinach and egg breakfast sandwich
Ingredients
eggs
whole wheat English muffins
nonstick cooking spray
baby spinach leaves
thinly-sliced cheese, any variety
salt & pepper to taste
Directions
- Preheat oven to 350º
- Spray a muffin tin with nonstick cooking spray and line with spinach leaves (4-5 per cup)
- Crack one egg in each well and scramble slightly, season liberally with salt and pepper
- Bake for 12-15 minutes depending on your desire, I like mine cooked through so I let them bake for 15, then sit for a few minutes in the tins until they were solid
- Each morning toast an English muffin and add a slice of cheese and an egg (reheated for 30 seconds), close in an aluminum foil wrap
- When you arrive at your destination the cheese will be melted and the sandwich is ready to enjoy!