Veggie Packed Freezer Breakfast Sandwiches

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  6 Egg, Whole, Large(264g)
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  0.5 cup Whole Milk
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  0.5 tsp 1/2 tsp salt ($0.02)
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  0.1 tsp 1/8 tsp Freshly cracked black pepper ($0.05)
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  0.5 lbs Spinach
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  6 oz Red Peppers, Roasted, Jarred
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  6 English Muffins, Plain(342g)
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  6 6 slices cheese ($1.72)

Instructions

1. 1Whisk together the eggs and whole milk in a large bowl, seasoning with the salt and black pepper.
2. 2Thaw the fresh spinach in the microwave for 2–3 minutes over medium power, then squeeze out excess moisture with your hands or a clean kitchen towel. Drain the roasted red peppers from their jar liquid and chop into bite-sized pieces.
3. 3Stir the spinach and peppers into the egg mixture until evenly distributed.
4. 4Coat an 8×9 inch casserole dish with nonstick spray and pour the egg and vegetable mixture into it. Bake at 350°F for 28–32 minutes, until the center is set and the outer edges are slightly golden brown. Allow to cool for 5–10 minutes.
5. 5Once cooled, slice the baked egg block into 6 equal pieces.
6. 6Split each English muffin in half. Layer one egg slice and one cheese slice on the bottom half of each muffin, then cap with the top half. Wrap each sandwich tightly in plastic wrap.
7. 7Divide evenly into 6 airtight sandwich bags, then place all 6 wrapped sandwiches into a gallon-sized freezer bag. Label with the date and freeze for up to 2 months.
8. 8To reheat, unwrap the sandwich, place on a microwave-safe plate, and microwave on the defrost setting for 1 minute, then heat on high in 30-second intervals until heated through (typically 1–2 minutes total). Alternatively, thaw overnight in the refrigerator and microwave on high for 1–2 minutes until warmed through.