Time: 35 min.
Complexity: easily
Quantity: 6 sandwiches

These delicious breakfast sandwiches are filled with a classic omelet with spinach and mushrooms. You can make these sandwiches ahead of time, freeze them, and then reheat a few each day to enjoy without the time spent preparing an omelet and assembling sandwiches. They can be reheated in the microwave or oven. Your sandwiches will taste fresh, as if they were just made. The omelet scraps can be added to fried rice or breakfast burritos.

Ingredients:

• Salted butter, room temperature, for greasing the pan and spreading on the bread (optional)
• 10 large eggs
• 0.5 cups whole milk
• Extra-virgin olive oil
• 220 g cremini mushrooms, thinly sliced
• 3 cups spinach (cut stems)
• 6 slices Swiss cheese (about 180 g)
• 6 English muffins, cut in half horizontally

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, milk, Crimini mushrooms, spinach, Swiss cheese

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Preparation:

Step 1
• Preheat oven to 375°F (190°C). Spray a 9 x 13-inch baking pan with cooking spray or grease with butter.
Step 2
• Heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown, about 5 minutes. Add the spinach, 1 teaspoon salt, and a few freshly ground black pepper. Cook, stirring occasionally, until the spinach begins to wilt, about 2 minutes. Remove the pan from the heat and let it cool.
Step 3
• In a large bowl, whisk the eggs with the milk, 1 teaspoon of salt, and freshly ground black pepper to taste. Gently fold into the cooled mushroom mixture, then pour everything into the prepared baking sheet. Bake until the omelet is puffed and set, 15-20 minutes. Remove from the oven and let cool.
Step 4
• Place the English muffins cut-side up on a baking sheet and brush with butter, if using. Lightly toast in the oven for 3-4 minutes.
Step 5
• Once the omelet is cool enough to handle, use a large cookie cutter (approximately 3.5 inches in diameter) or the rim of a glass to cut out 6 circles (see Note for how to use the omelet scraps). Using a small spatula or butter knife, remove each round omelet from the pan and place it on the bottom half of an English muffin. Top with a slice of Swiss cheese and top with the bun tops.
Step 6
• Wrap each sandwich in foil, place in a zip-lock plastic bag and freeze for up to 1 month or refrigerate for up to 1 week.
Step 7
• To reheat, unwrap the sandwich and place it on a microwave-safe plate lined with paper towels. Microwave for 1-1.5 minutes, until the cheese is melted and the omelettes are heated through. Alternatively, thaw the frozen sandwich, wrapped in foil, in the refrigerator overnight, then bake in the oven at 425°F (220°C) until the cheese is melted, about 10 minutes.

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