Meal prep or large family brunches–baking the egg bake in a sheet pan makes sandwiches easy. Slice and sandwich between toast for a hearty breakfast all week.
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2 tablespoons Land O Lakes® Butter with Canola Oil
1 cup roughly chopped fresh spinach
12 ounces cooked thick-cut bacon, chopped into 2-inch pieces
4 ounces (1 cup) shredded Cheddar cheese
12 large Land O Lakes® Eggs
1/2 cup Land O Lakes® Heavy Whipping Cream
1 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon pepper
16 slices English muffin bread, lightly toasted
16 teaspoons Land O Lakes® Butter with Canola Oil
8 teaspoons spicy brown mustard
8 slices beefsteak tomato, if desired
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.
Place spinach, bacon and cheese evenly on pan.
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.
Spread each piece of toast with 1 teaspoon Butter with Canola Oil. Spread 8 slices with 1 teaspoon mustard.
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.
With just three simple ingredients–butter, canola oil and salt–you have a tasty and versatile spread, stir-in and topping that can be used in some cooking and baking, too.