Veggie Packed Freezer Breakfast Sandwiches

Ingredients

• 6 large eggs
• 1/2 cup milk
• 1/2 tsp salt
• Freshly cracked pepper
• 1/2 lb. frozen cut leaf spinach
• 1/2 jar roasted red peppers
• 6 English Muffins
• 6 slices cheese

Directions

1. Heat the oven to 350ºF. In a roomy bowl, beat the eggs with the milk, salt, and pepper until evenly combined.
2. Defrost the spinach, using the microwave if you like, and press out the extra liquid. Lift the roasted red peppers from the jar, cut them into narrow strips, then chop those strips crosswise into smaller bits. Mix the spinach and peppers into the eggs.
3. Spray an 8x9 or 8x12 inch casserole dish with nonstick spray. Add the egg and vegetable mixture to the dish, then bake for about 30 minutes, until the middle no longer jiggles and the edges have a little color. Cool the eggs, then cut them into 6 portions.
4. Assemble the sandwiches with 1 portion of baked egg and 1 slice of cheese on each English muffin. Package the sandwiches individually in plastic wrap or fold top sandwich bags, then tuck them together into a gallon sized freezer bag. Store in the freezer for up to 2 months.
5. For reheating, remove the wrapping and set the sandwich on a microwave safe plate. Microwave on the defrost setting for 1 minute, then switch to high and warm in 30 seconds bursts until hot all the way through. You can also thaw a sandwich in the refrigerator over night, then microwave on high until warmed through.