Simple recipe for a breakfast sandwich that can be frozen to get you out the door fast.
Nothing says breakfast-on-the-fly like summer. When the day is early and still cool and energy is high, the time to get out is ASAP. While breakfast burritos have been the designated hero, here is a breakfast sandwich that, believe it or not, works well when frozen. Then, of course, the rest is history. Give it a quick zap and off you go. It’s a nice alternative. Here’s the recipe for an entire batch so that you can keep them on hand for when you need them.
Ingredients:
12 eggs
½ c. half-and-half or milk
1 5-oz. baby spinach
6 pieces of Herbed Foccacia
6 T. basil pesto or dried tomato pesto
12 slices Gouda or provolone cheese (8 to 10 oz.)
8 oz. ham
Preheat oven to 375 F. Line a 13×9 inch baking pan with foil. Coat foil with nonstick cooking spray.
In a blender combine eggs, half-and-half, ½ t of salt and ¼ t of pepper. Cover and blend until combined. Add spinach, cover and blend until just chopped.
Pour mixture into prepared pan. Bake until eggs are just set, 12 to 15 minutes. Let cool in pan 5 minutes. Using foil, lift egg mixture from the pan and cool completely on wire rack.
Cut egg mixture into six portions. Split focaccia pieces in half horizontally. Spread sides with pesto and place the egg, cheese and ham on the focaccia. Cut the sandwiches in half and wrap in parchment paper or plastic wrap and then in foil. Freeze up to one month or store in refrigerator for up to five days.
To reheat, remove foil and wrapping and microwave on high until thoroughly heated, about 1 ½ to 2 ½ minutes, turning every 45 seconds.
Makes six sandwiches: 332 cal.
Recipe courtesy of: Better Homes & Gardens
