WHAT’S INSIDE:
pasture-raised eggs - pasture-raised chickens are free to roam and feed on healthy land, and can lay eggs that are higher in omega-3 fatty acids and other nutrients than non-pasture-raised chickens. we’re using the WHOLE egg because yolks are loaded with high-quality protein, omega-3’s, choline, vitamin D, and cholesterol.
Greek yogurt - adding protein, calcium, and vitamin D to boost the nutrient-density. the creamy tangy yogurt also helps to bulk up the egg mixture without adding much fat and calories.
cheddar cheese - because good sharp cheddar cheese takes eggs for breakfast to a whole ‘nother level. in my opinion, an egg sandwich is incomplete without cheddar. use any kind of cheese you like, though.
bacon - BACON. I’m actually not cray about bacon (too salty), but I do enjoy it occasionally and it’s really good on these sandwiches. center-cut bacon tends to be lower in fat, so when I buy bacon, I buy that!
bagels // english muffins - take your carb pick! bagels tend to come loaded with a hefty handful of carbs, so be smart about that if a bagel is your preference. english muffins make for a bit of a lighter sandwich.
RECIPE
12 pasture-raised eggs
⅓ cup low-fat Greek yogurt
2 oz sharp cheddar cheese, shredded
Salt and pepper, to taste
Spinach
Whipped cream cheese
Turkey bacon (or regular center-cut), optional
9 bagels or english muffins
Preheat the oven to 400F and lightly grease a 9x9 baking pan with cooking oil.
In a large mixing bowl, whisk the eggs and sour cream until smooth, then add the shredded cheese and mix again. Season with salt and pepper. Pour the egg mixture into the 9x9 baking pan, and bake at 400F for about 18-20 minutes, or until the center is just set and the edges are barely golden brown.
While the eggs bake, prepare the bacon. Lay 9 slices of bacon, if using, on a rimmed baking sheet with about 1 inch between each slice. Bake for about 12 minutes, or until your desired done-ness. Transfer to a paper towel to drain some of the grease.
As the egg bake cools, toast the bagels/english muffins in the oven or toaster to your desired done-ness. Spread one tablespoon of whipped cream cheese on each half, followed by a small handful of spinach on just one half. Tear each slice of bacon in half, and lay both halves on top of the spinach stack.
Slice the egg bake into 9 squares. Use a spatula to pull them out of the pan and place them on top of the bacon. Finally, close each sandwich with its matching half.
Wrap each sandwich tightly in plastic wrap and refrigerate for up to 5 days, or freeze for up to 3 months.
When ready to serve, simply unwrap and re-heat the sandwich in a toaster oven or microwave until warm. Enjoy!
