Name: Grab-and-Go Breakfast Sandwiches
Ingredients: 1 tablespoon olive oil; 8 eggs; 2 tablespoons heavy cream; 1 teaspoon kosher salt; 10 cracks of freshly ground black pepper; 1½ cups spinach; 12 slices bacon or 6 breakfast patties; 2 tablespoons unsalted butter, softened at room temperature; 6 English muffins; 6 slices cheddar cheese

Ingredients

Scale

1 tablespoon olive oil
8 eggs
2 tablespoons heavy cream
1 teaspoon kosher salt
10 cracks of freshly ground black pepper
1½ cups spinach
12 slices bacon or 6 breakfast patties
2 tablespoons unsalted butter, softened at room temperature
6 English muffins
6 slices cheddar cheese

Instructions

Preheat oven to 350 degrees F and grease a quarter sheet pan with olive oil. In a bowl, whisk together eggs, heavy cream, salt, and pepper. Toss in spinach and mix again. Pour egg mixture into the pan and bake for 17 to 20 minutes, rotating halfway through, until eggs are slightly puffed and set. Let cool for 10 minutes, then cut into six squares.
Meanwhile, cook bacon or breakfast sausage and let cool. Cut bacon slices in half.
To assemble breakfast sandwiches, spread butter onto each English muffin half. Add a square of egg onto the bottoms of each English muffin, then top each with bacon or a sausage patty, a slice of cheese, and the muffin tops.