If you like breakfast sandwiches then you will love my Italian Eye Opener; a grab-and-go breakfast sandwich done up Italian style. Eggs loaded with healthy greens, Parmesan cheese and tomatoes...what's not to love?
The Italian Eye Opener Breakfast Sandwich
Butter or cooking spray, for pan
6 large eggs
1/4 cup milk
1 teaspoon salt
Pepper, to taste
6 tablespoons Parmesan cheese, grated
12 cherry tomatoes, sliced
1/4 cup fresh baby spinach, chopped
12 slices Italian bread, toasted
Preheat oven to 375 degrees. Coat six wells of a cupcake pan generously with butter or cooking spray. In a medium bowl, beat eggs and milk until color is uniform. Stir in salt, pepper and Parmesan cheese. Place two sliced tomatoes and a small amount of spinach into each buttered muffin cup. Fill each cup about three-fourths full with egg mixture.
Bake 14-16 minutes or until centers are barely firm to the touch and the tops of the muffins have domed. Remove from oven and let cool 2-3 minutes in pan. Remove from pan and serve immediately between two slices of toasted Italian bread or sandwich bread.
(The egg muffins can be refrigerated for up to two days, or frozen.)