These sandwiches are a delicious and convenient breakfast option that can be prepared in advance and enjoyed throughout the week. Once assembled, these sandwiches can be individually wrapped and frozen, ready to be reheated for a quick and satisfying meal any time you're on the go.
Total Time
55min
0.0
0 Ratings
Author: Eggland's Best
Servings:
6
Ingredients
•
12
Eggland's Best Classic Eggs
•
1
tsp
Salt
•
1/2
tsp
Ground Black Pepper
•
4 3/4
cups
Fresh Baby Spinach
•
5
cups
Focaccia Bread
•
1/3
cup
Basil Pesto
•
1 1/2
cups
Provolone Cheese
, sliced
•
6
oz
Turkey Bacon
, cooked
Cooking Instructions
1.
Preheat the oven to 300 degrees F (150 degrees C). Line a 13 x 9 metal baking dish with aluminum foil. Coat the foil with cooking spray.
2.
Combine the Eggland's Best Classic Eggs (12), 1 cup of water, Ground Black Pepper (1/2 tsp), and Salt (1 tsp) in a blender. Process until combined.
3.
Add the Fresh Baby Spinach (4 3/4 cups). Process until chopped.
4.
Cut the Focaccia Bread (5 cups) into 6 equal-sized portions and split the pieces in half horizontally.
5.
Spread the Basil Pesto (1/3 cup) on the inside of the focaccia bread.
6.
Pour the mixture into the prepared pan.
7.
Place the pan in the center of a rimmed baking sheet. Add water to the baking sheet.
8.
Bake for 35 to 40 minutes or until set.
9.
Carefully remove from the oven and place the pan on a cooling rack.
10.
After 10 minutes, use the foil to lift the eggs from the pan. Cool completely and cut into 6 portions.
11.
Put eggs on focaccia slices, add the Provolone Cheese (1 1/2 cups) and Turkey Bacon (6 oz).
12.
Wrap the sandwiches in parchment paper, and then in foil. Freeze for up to 1 month.
13.
To reheat, remove the foil. Microwave the sandwiches in the parchment paper for 1 1/2 to 2 minutes.
Nutrition Per Serving
CALORIES
463
FAT
29.1 g
PROTEIN
28.4 g
CARBS
20.8 g
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