Breakfast Anytime Sandwiches



  • 2 slices bacon

  • 4 large eggs

  • ½ cup milk

  • ½ cup spinach, tough stems discarded, leaves rinsed and finely shredded

  • cup grated cheddar cheese

  • ¼ teaspoon salt

  • teaspoon freshly ground pepper

  • 4 English muffins, split and toasted


  1. 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.

  2. Heat broiler. In a medium bowl, whisk together eggs and milk, then whisk in the remaining ingredients (except muffins and 4 tablespoons cheese).

  3. 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.

  4. 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.

  5. 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.

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