Ingredients
Method
Preparation
- Heat the oven to 300°F (150°C). Generously coat a rimmed half sheet pan with oil.
- Whisk together the eggs, milk, and salt.
- Cut the bacon into small pieces and cook in a heavy skillet until crisp. Add the spinach and stir until wilted. Use tongs to lift the bacon and spinach from the skillet, allowing excess fat to drain for a few seconds, then mix them into the eggs.
Baking
- Pour the egg mixture into the oiled 13 × 18-inch half sheet pan. Bake for 15 minutes, until the egg layer is just set.
- Remove the pan from the oven and let the egg layer cool. Cut it into rounds with a wide mason jar lid or round cookie cutter.
Assembly
- Spread the English muffins with butter, if using, and place one egg round on each muffin.
- Add cheese if desired, then wrap each sandwich in foil.
Storage and Reheating
- Refrigerate the assembled sandwiches for 4–5 days or freeze them for longer storage.
- Reheat using the oven, microwave, toaster oven, or a combination of these methods.
Notes
Reheating From the Fridge: Use a toaster oven, regular oven, toaster, or microwave. The sandwiches may be heated open-faced or wrapped in foil; the preferred method is to keep one wrapped in foil and heat it in a 425°F (220°C) oven for 8–10 minutes when the oven is already hot. If the oven is still preheating, leave the sandwich in for about 10–15 minutes. After reheating, unwrap it and add Sriracha or avocado if desired. For a more toasted English muffin with crisp edges, unwrap the sandwich, open it with the egg on one half and cheese on the other, and broil for 3–5 minutes until heated and crisp. Reheating From Frozen: Thaw the sandwich in the refrigerator overnight and use the refrigerated reheating method, or heat it from frozen for about 30 minutes. Cheese: A cheddar-gruyere blend was used and worked especially well. Egg Thickness: For a thicker egg layer, use a quarter sheet pan and bake for 20–30 minutes, until done.