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
STEP 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.
STEP 2
Place spinach, bacon and cheese evenly on pan.
STEP 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.
STEP 4
Spread each piece of toast with 1 teaspoon Butter with Canola Oil. Spread 8 slices with 1 teaspoon mustard.
STEP 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.
COLLECTION
Go back to basics or get creative. Either way, it’s easy with these versatile egg dishes. No more boring breakfasts!