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Breakfast Bacon Egg Sandwich

Servings 6

Ingredients

  • 6 english muffins
  • 11 eggs
  • 6 peices bacon
  • 1/4 cup spinach
  • 1 roma tomato
  • 6 slices cheddar cheese
  • 2 tsp butter
  • pinch sea salt
  • pinch black pepper

Instructions

  1. Preheat the oven to 400F. Line the baking sheet with parchment paper and place the pieces of bacon on it.

  2. Bake for 16 to 20 min or until crisp. Place them on a towel lined plate once done.

  3. Add eggs to a bowl. Add the sea salt and pepper and beat the eggs.

  4. In a large skillet, add the butter and turn to medium low heat. (you might need to cook it in two batches if the pan isn't too big)

  5. Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.
  6. Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to prevent any part of the eggs from drying out.
  7. Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains.
  8. On a cutting board or big plate, line out the open english muffin buns.
  9. Stack the cheese then eggs then bacon then sliced tomato then spinach on top of each other then close the bread.
  10. Store in an airtight container and reheat the stove top or in an oven when ready!