Breakfast Sandwiches

Breakfast Sandwiches
with much appreciation to Rebecca at Foodie with Family

Ingredients

Nonstick cooking spray
3/4 lb breakfast sausage (I use my homemade version)
1/4 cup finely minced onion
1 large clove garlic, minced
1/2 to 1 cup chopped cooked spinach (optional, see note)
10 eggs
1/4 cup milk
freshly ground black pepper and salt to taste

For serving:
2 pieces of bread, toasted (the particular loaf we buy is very wide so I cut the bread pieces in half and the egg rectangle fits perfectly)
Hot sauce or ketchup for serving

Method

Preheat oven to 350°F.

Heat a medium skillet over medium heat. Add the sausage, breaking it into small chunks with a wooden spoon as it browns. Cook until no longer pink. Add the minced onion and garlic and saute until slightly browned and fragrant, another 2 to 3 minutes. Remove from heat and set aside.

Spray a 9x13x2 baking dish with non-stick cooking spray. Be sure to get the corners and sides well, too. Evenly distribute the sausage mixture over the bottom of the prepared baking dish. Scatter the spinach, if using, over one or both sides.

Crack all of the eggs into a large mixing bowl. Add the 1/4 cup of milk and freshly ground black pepper and salt to taste. Whisk to beat together until the mixture is an even color. Pour gently and evenly over the contents of the baking dish.

Bake for 22-25 minutes or until the eggs are set in the center (no longer liquidy, but they can still have just a little shimmy to them) and golden brown around the edges.

Remove the pan from the oven and let cool for 10 minutes before using a thin spatula to run around the edges and loosen the cooked egg. Using two spatulas, gently pull out the egg bake in once piece onto a cutting board. Allow it to cool for 10 more minutes before slicing into 10 pieces.



Eat immediately on toasted bread with hot sauce or ketchup OR:

To Refrigerate (I created this option for the purpose of feeding two people for one week at work):

Place each piece of egg bake in a small Tupperware or wrap in plastic wrap and refrigerate. When ready to eat, toast the bread, microwave the egg bake on high for 30 seconds, assemble on toast and serve.

To Freeze:

Place a single layer of plastic wrap down on a tray or pan. Use a spatula to arrange the pieces of egg bake on the plastic wrap with a little space between them. Cover loosely with plastic wrap and set in the freezer until solid. When they are firmly frozen, wrap each piece of egg bake with plastic wrap. Transfer the wrapped pieces to a resealable freezer bag. Mark the date and contents and freeze for up to 6 months. When ready to eat, unwrap the egg bake, place on a plate, cover loosely with the plastic wrap, and microwave on high for 1 1/2 minutes. Assemble on toasted bread and serve.

NOTES

Rebecca has changed our lives once again. The baked oatmeal we so love came from her recipes and so did this one. I keep hollering to her about how grateful I am, but I could never say it enough. She has changed the way we live/eat/function day-to-day. I truly had no idea what I was going to do about feeding us anything in the morning at our desks aside from fruit. Now I have TWO blissful breakfasts to alternate weekly. So happy. Sooooo happy.

Ingredient Note 1: I knew I wanted spinach in mine and Steve didn't, so I schedule a dish involving a pound of spinach for that evening's dinner and simply cooked the spinach itself early and snagged a bit of it. It was not really measured or planned - use it if you like. Steve loved his without it, too.

Ingredient Note 2: I have no doubt some of you are wondering about cheese. Steve and I do not like cheese in our breakfast sandwiches. I realize this is not typical and Rebecca's original recipe does use cheese. Click over to her for the ratio and when to add it, if you so desire.

P.S. You know your husband is long used to food blogging when... this is his. He sent me the photo this morning. Ha.