Yesterday I tried a new recipe for a breakfast sandwich from EVERYDAY EATS,
a cookbook I reviewed this past Sunday (You can read the review here.). So far every recipe I’ve tested has been simple to
put together and genuinely delicious. This Mediterranean version was no
exception. The process is straightforward: whisk eggs with garlic, fresh
basil, salt, pepper, and a creamy element, then fold in sun-dried tomatoes,
spinach, and crumbled feta. Pour the mixture into a baking dish, bake until
set, cool, and cut into neat squares. Layer each square onto an English muffin
half, add crispy bacon, top with the other half, and you’re done.
I made a few easy swaps based on what I already had. Instead of
fresh spinach I used thawed frozen spinach. I didn’t have oil-packed sun-dried
tomatoes, so I reached for sun-dried tomato pesto. Greek yogurt isn’t something
I keep on hand, so I used sour cream. And while the recipe calls for
no-sugar-added bacon, I went with the regular kind I prefer. (I also microwaved the bacon because it is SO MUCH quicker and easier than doing it in the oven.) The result still
tasted fantastic, it was, essentially, my own version inspired by the original.
These sandwiches are a true busy-morning lifesaver. The egg bake
is packed with protein and bright Mediterranean flavors, the English muffins
hold up beautifully in the freezer, and reheating takes just a minute or two. I
now have a stocked freezer full of healthy, flavorful breakfasts that feel
fresh every time.
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Freezer-Friendly Mediterranean Breakfast SandwichesAdapted from EVERYDAY EATS
8 slices bacon (no-sugar-added if preferred)
Avocado oil spray
8 large eggs
⅓ c. whole-milk plain Greek yogurt (or sour cream)
2 garlic cloves, minced
⅓ c. finely chopped fresh basil
1 t. kosher salt
½ t. freshly ground black pepper
⅓ c. roughly chopped Melissa’s oil-packed
sun-dried tomatoes, drained (or Melissa’s sun-dried
tomato pesto)
2 c. finely chopped baby spinach (fresh or thawed frozen)
½ c. crumbled feta cheese
8 English muffins
Hot sauce,
optional for serving
Position a rack in the center of the oven and preheat to 325°F.
Line a plate with paper towels and a large sheet pan with parchment paper.
Arrange the bacon in a single layer on the prepared sheet pan
(do not overlap). Bake until just crisp, about 20 minutes. Transfer to the
paper-towel-lined plate and set aside.
Generously spray a 9×13-inch baking dish or quarter sheet pan
with avocado oil spray.
In a large bowl, whisk together the eggs, yogurt (or sour
cream), garlic, basil, salt, and pepper until well combined and slightly
frothy. Stir in the sun-dried tomatoes (or pesto), spinach, and feta.
Pour the mixture into the prepared pan and spread evenly. Bake
on the middle rack until the eggs are fully set, 22–25 minutes. Remove from the
oven and let cool completely.
Cut the cooled egg bake into 8 even squares. Slice the English
muffins in half. Place one egg square on the bottom half of each muffin, break
a bacon strip in half and place both pieces on top of
the egg, then crown with the remaining muffin half.
Wrap each sandwich tightly in parchment paper or foil. Store in
the refrigerator for up to 3 days or place in a large freezer-safe bag and
freeze for up to 1 month.
To reheat: Unwrap and microwave on a
microwave-safe plate for 60–90 seconds from the fridge or 90–120 seconds from
frozen. Serve with hot sauce if desired.
These sandwiches deliver bright flavor, solid protein, and zero
morning stress. Bake a batch this weekend and thank yourself all week
long.
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