Ingredients
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2 tbsp Land O Lakes ® Butter with Canola Oil
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1 cup roughly chopped fresh spinach
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12 oz cooked thick-cut bacon, chopped into 2-inch pieces
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4 oz (1 cup) Land O Lakes ® Cheesemakers' Blend Farmstyle Shreds
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12 large Land O Lakes ® Eggs
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1/2 cups Land O Lakes ® heavy whipping cream
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1 tsp hot pepper sauce
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1/2 tsp garlic powder
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1/2 tsp pepper
For the Sandwiches:
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16 slices English muffin bread, lightly toasted
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16 tsp Land O Lakes ® Butter with Canola Oil
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8 tsp spicy brown mustard
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8 slices beefsteak tomato, if desired
Steps
1
Heat oven to 400°F. Line 15x10x1-inch baking pan with aluminum foil. Place 2 tablespoons Butter with Canola Oil onto foil. Bake 1 minute; spread melted Butter with Canola Oil over foil.
2
Place spinach, bacon and cheese evenly on pan.
3
Combine eggs, whipping cream, hot sauce, garlic powder and pepper in large bowl. Whisk until eggs are light, fluffy and pale yellow. Pour egg mixture into prepared pan. Bake 14-17 minutes or until center of eggs is set.
4
Spread each piece of toast with 1 teaspoon Butter with Canola Oil. Spread 8 slices with 1 teaspoon mustard.
5
Cut egg dish into 8 pieces. Place 1 piece egg bake onto toast slices with mustard. Top with 1 slice tomato, if desired. Place second slice of toast, buttered-side down to create sandwiches. Serve immediately.
Tips
Recipe Sponsored by Land O'Lakes
