Veggie Packed Freezer Ready Breakfast Sandwiches

Well, here we are on the last day of July.  Personally, it was not a great month for me, though there were definitely high points (thank God!), as there are in even the worst times.  It was way too hot and humid for too many days (nearly all of them) during the month, so that didn't help.  But I made it, you made it, and that is always a good thing, right?

I decided to end the month by sharing another recipe.  I found this at Budget Bytes, and if you have some time to make it, you'll thank yourself on mornings when you are either rushed, or just uninspired.  I feel like it's an excellent template to use with whatever ingredients you might want to add, but it's also really really yummy if you just follow this recipe.  Even The Tim, who thinks making egg things ahead is silly, "because how long does it take to cook an egg?" finds these tasty, though I think he'll mainly leave them for me to eat since fixing something like this for myself on a weekday morning would be way more effort than I'm willing to make!

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Veggie Packed Freezer Ready Breakfast Sandwiches 
(recipe makes 6)

6 large eggs
1/2 cup milk
1/2 teaspoon salt
Freshly cracked pepper
1/2 lb. frozen chopped spinach
1/2 of a 12 oz. jar roasted red peppers*
6 English muffins
6 slices cheese**

Preheat oven to 350 degrees.  In a large bowl, whisk together the eggs, milk, salt, and pepper.

Thaw the spinach, then squeeze out as much excess moisture as possible.  Take the peppers out of the liquid in the jar, and slice into smaller pieces.  Stir the spinach and peppers into the egg mixture.

Coat an 8 x 9 or 8 x 12 inch casserole dish with nonstick spray.  Pour the egg and vegetable mixture into dish.  Bake for about 30 minutes, or until the center is set and the outer edges are slightly browned.

Allow the eggs to cool completely, then slice into six pieces.

Build the sandwiches by adding one piece of the baked eggs and one slice of cheese to each English muffin.  Wrap each sandwich in plastic wrap or a fold top sandwich bag, then place all sandwiches into a gallon sized freezer bag.  Freeze for up to 2 months.

To reheat, unwrap the sandwich, place on a microwave safe plate, and microwave on the defrost setting (or for 1 minute if you don't have that setting).  Then heat on high for 30 seconds at a time until heated through.*** Or, thaw in the refrigerator overnight and microwave on high until heated through.

Notes from me:

* I used the entire jar of roasted red peppers, because they are a fave of mine
** I didn't have pre-sliced cheese, so just sliced up as much cheese as I thought would work and added it to the sandwich
*** In our microwave, the sandwiches take ~ 1 1/2 minutes to heat through completely

ALSO:
> I used an 8 x 9 inch pan, and I think that the resulting pieces are the perfect size for the English muffins
> I really like honey mustard on my egg sandwiches. I added it when I was making them, which I think worked much better than having to add it when they are hot.  So I would suggest adding any condiments at the sandwich-building stage. :-)

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Let me know if you try this, and if you liked it.  Enjoy, and I'll see you in August!