(High protein; serving of veggies; can be made gluten free)
Breakfast could not be easier with this do-ahead dish. I enjoy the eggs on their own breakfast is perfect on its own or pop it into a whole grain English muffin for your teenager who is rushing out the door at 8:55am. You can freeze the entire sandwich and then simply reheat in the oven for 30 minutes or the microwave for 3 minutes.
- 12 eggs, whisked
- 6 packed cups baby spinach, chopped
- 1 small onion
- 2 tsp. olive oil
- 1 cup cottage cheese
- 12 slices cheddar
- 12 whole grain English muffins (or gluten free English muffins)
- Salt and pepper to taste
- (Optional extras for added flavour: finely diced green chilli, add minced garlic to the onion mix, spread mustard on inside of English muffin)
Preheat oven to 350, and line a 9 x 13 baking pan with parchment paper.
Finely chop the onion, and sauté over medium heat in a large frying pan until tender and starting to brown, 7-10 minutes. Add a pinch of salt and pepper.
Add the chopped baby spinach and sauté gently until spinach is wilted and tender, but not overcooked. Let cool slightly.
In a large mixing bowl, whisk together eggs, cottage cheese, and sautéed veggie mixture.
Pour the egg and veggie mixture into the baking pan and bake at 350 F for 20-22 minutes until eggs are cooked through.
Wrap in parchment paper and foil to freeze entire sandwich. To reheat, place foil wrapped sandwich in a preheated oven at 350 F for 30 minutes. Or REMOVE FOIL and microwave on high 3 minutes.