Breakfast Sandwiches

How to Reheat From the Fridge Oven: Keep wrapped in foil and bake at 350° F for 10 to 15 minutes. Microwave: Unwrap from foil, wrap in a paper towel, and microwave on defrost for 40 to 60 seconds. Flip and heat on high for 10 to 30 seconds. From the Freezer Oven: Unwrap, place on a baking sheet, and bake at 350° F for 30 minutes. Microwave: Unwrap, wrap in a paper towel, defrost for one minute; flip and heat on high for 10 to 30 seconds. Air Fryer: Separate the components and air-fry at 350° F—6 to 8 minutes for the egg and sausage and 3 to 5 minutes for the muffin and cheese. Reassemble and enjoy

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350° F. Grease a 12 x 9-inch rimmed baking sheet with 1 tbsp of the oil.

Step 2

In a large skillet, heat the remaining 1 tbsp oil over medium-high heat. Add the bell pepper and saute for 2 to 3 minutes until softened. Add the spinach and cook for 1 to 2 minutes, until wilted. Remove from the heat and set aside.

Step 3

In a large bowl, whisk together the eggs, almond milk, garlic powder, salt, and pepper. Add the cooked veggies to the egg mixture and stir to combine.

Step 4

Pour the egg mixture into the baking sheet. Bake for 15 to 18 minutes, until set. Set aside to cool, then cut into 12 squares.

Step 5

To assemble, spread 1 tbsp pesto on the bottom half of each English muffin. Layer with an egg square, a sausage patty, and a slice of cheese. Place the top halves of the muffins over the fillings and wrap each sandwich in foil.