Make-ahead Breakfast Sandwiches

Total Time: 20 minutes | Servings: 6

Ingredients

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.

400 calories, 21 g. fat, 400 mg. cholesterol, 760 mg. sodium, 27 g. carbohydrate, 2 g. fiber, 24 g. protein