Total Time: 20 minutes | Servings: 6

Ingredients

• 6 slices bacon, pork, turkey or plant-based
• 1 tablespoon extra virgin olive oil (only if using plant-based bacon)
• 12 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups baby spinach, chopped
• 6 English muffins or sandwich thins
• 6 slices cheddar cheese

Preparation

• In a large saute pan over medium heat, place the bacon and fry until crisp, about 3 to 4 minutes per side. If using plant-based bacon, fry in olive oil until crisp. Place on a paper towel-lined plate to cool.
• Pour off the bacon fat, leaving enough to coat the pan. In a medium bowl, lightly whisk the eggs, salt and pepper. Place the pan over medium heat and pour in the eggs. Scramble until almost cooked, about 3 minutes, then stir in the spinach. Cook until the eggs are cooked but still soft, about 3 minutes. Transfer to a bowl to cool.
• Place the 6 English muffins or sandwich thins on a cutting board and remove tops. Place cheese slices on the bottom slices, then scoop ½ cup of the scrambled eggs on top. Break each bacon slice in pieces and put on top of the eggs. Top with bread.
• Wrap tightly in waxed paper, then freeze for up to two months. To reheat, place frozen sandwich on a paper towel and microwave for 2½ to 3 minutes.

Nutritional Information