Egg and Veggie Breakfast Sandwich

Ingredients

• Egg

  Whole, fresh eggs

  12 large or 600g

• Mushrooms

  White, raw

  ½ cup, whole or 48g

• Onions

  Raw

  ½ cup, chopped or 80g

• Spinach

  Raw

  5 cup or 150g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• English muffins

  Whole-wheat

  12 muffin or 792g

• Cheddar cheese

  12 tbsp, shredded or 84g

Directions

1. Preheat oven to 350 degrees F.
2. Scramble eggs in a bowl.
3. Dice veggies. Lightly sauté mushrooms and onions in oil over medium heat until tender, 5-10 minutes., adding spinach during the last 3-4 minutes.
4. Butter a muffin tin, and add veggies.
5. Evenly distribute eggs on top of the veggies (filling about 3/4 full).
6. Bake for 20 minutes, checking center to make sure they're cooked through.
7. Split the english muffins in half, add shredded cheese, an egg cup, and lightly mash down to spread out the egg cup.
8. Let cool before wrapping up in tin foil to freeze. Wrap each sandwich individually, then place all in a freezer safe ziploc bag
9. To reheat: place sandwiches (still wrapped in foil) in a 350 degree oven for 30 minutes, or microwave out of foil, in a paper towel, 1-2 minutes. Enjoy!