Food & Cooking Recipes Breakfast & Brunch Recipes Breakfast Anytime Sandwiches 3.4 (11) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 4 Ingredients 2 slices bacon 4 large eggs ½ cup milk ½ cup spinach, tough stems discarded, leaves rinsed and finely shredded ⅓ cup grated cheddar cheese ¼ teaspoon salt ⅛ teaspoon freshly ground pepper 4 English muffins, split and toasted Directions In a large nonstick skillet over medium-high heat, cook bacon until browned, about 4 minutes per side. Drain slices on paper towels, then crumble. Reserve rendered fat in skillet for hash browns, if desired. Heat broiler. In a medium bowl, whisk together eggs and milk, then whisk in the remaining ingredients (except muffins and 4 tablespoons cheese). Heat an ovenproof 10-inch nonstick skillet over medium-low heat. Pour in the egg mixture, and cook until bottom is set, about 7 minutes. Transfer to broiler, and cook until top is set and puffy, about 1 minute. Remove from oven, and immediately slide onto a cutting board; let rest 1 minute. Using a biscuit cutter or inverted glass, cut out four rounds, or cut into four wedges with a knife. Place one portion on the bottom half of each of the English muffins. Transfer to a baking sheet. Sprinkle remaining 4 tablespoons cheese over the sandwiches; broil until cheese is melted and bubbling, about 30 seconds. Place top half of muffins on each sandwich, and serve immediately. Cook's Notes We cooked bacon for the sandwich filling and reserved the rendered fat for the Hash Browns. If you prefer, you can cook the potatoes in butter or olive oil instead. Use a melon baller to scoop cantaloupe and honeydew into balls to complete the meal. Print