Back to School Prep!! Freezer Friendly Egg Sandwhiches w:Spinach & Feta

These make-ahead freezer-friendly egg sandwiches are so satisfying and delicious. Perfect for busy days, road trips, and everything in between.

Printable Recipe https://www.dimitrasdishes.com/freezer-friendly-egg-sandwiches/

Ingredients
7 English Muffins
7 slices of cheese: mozzarella, cheddar, or Havarti
Meat:
Pasturma slices
Gyro slices
Turkey or your favorite cold cuts
Smoked salmon
Beef/turkey bacon
For the baked eggs:

8 large eggs
4 ounces feta cheese
cup heavy cream, half and half, or milk
1 small onion finely chopped
3-4 tablespoons of olive oil or melted butter
1 garlic clove, grated
10 ounces baby spinach, roughly chopped
Salt and black pepper, to taste
Instructions
Preheat the oven to 375 F, 190 C.

Brush a 9 by a 13-inch baking dish with butter or olive oil.

Cook the onion with the olive oil over medium heat until soft and golden. About 8 minutes.
Add the garlic and warm through for a few seconds.
Add the spinach and cook until wilted. About 4 minutes.
Season with salt and pepper and set aside to cool slightly.
In the meantime, combine the eggs with the cream in a large mixing bowl and season with salt and pepper. Whisk together until fluffy and incorporated.
Crumble the feta cheese into the egg mixture and slowly begin to add the spinach mixture. Whisk to combine.
Transfer the egg mixture into the prepared baking pan and bake in the center rack until the eggs are set. About 25-30 minutes.
Set aside to cool.
Place the English muffins on top of the baked eggs to portion them and cut rectangles. There will be two small strips of egg left at the top and bottom edge of the pan. Save those for a sandwich.

Assemble the sandwiches:
Separate the tops and bottoms and place the cheese on one side of each muffin along with your choice of meat (if using). Top with the egg and then with the other half of the muffin.
Wrap each English muffin with foil or plastic wrap and label them with the date and the filling.
Place the wrapped egg sandwiches in a freezer-safe bag or container and freeze for up to 2 months or refrigerate for up to 1 week.
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