Your future self will thank you—these English muffin, egg, and cheese breakfast sandwiches store well in the freezer and taste just as delicious after reheating.
4 slices Nature's Promise® Cooked Bacon
6 large eggs
1/2 cup low-fat milk
1 cup frozen chopped spinach, thawed and drained
1/2 cup grated reduced-fat cheddar cheese
8 whole-wheat English muffins, cut in half lengthwise and toasted, if desired
Preheat oven to 350°F. Microwave the bacon according to package directions. Let cool slightly and roughly chop. To a medium bowl, add the eggs and milk. Season with salt and pepper. Whisk to combine.
Coat 8 cups of a muffin tin with the cooking spray. Divide the bacon, spinach, and cheese among the 8 muffin cups. Pour or ladle egg mixture evenly into each muffin cup. Bake 15–20 min., until eggs are fully cooked.
Let baked eggs cool and then remove from muffin tin. Place each egg in an English muffin. Place each egg sandwich in an individual plastic freezer bag and seal tightly. Store in the freezer until ready to eat. To reheat: Unwrap, cover with a paper towel, and microwave for 2 min. until warmed through.