Spend an afternoon meal-prepping a delicious grab-and-go ham and egg breakfast sandwich.
Kelsey Hansen
Never skip breakfast again with these easy grab-and-go sandwiches.
Here are some tips for making a fillingbreakfast sandwichyoull be thinking about all day long.
Credit:Kelsey Hansen
Ingredients
12eggs
12cuphalf-and-halfor milk
1(5-oz.
Line a 13x9-inch baking pan with foil, taking care to not create holes in the foil.
Coat foil with nonstick cooking spray.
Blend Ingredients
In a blender combine eggs, half-and-half, 1/2 tsp.
salt, and 1/4 tsp.
black pepper; cover and blend until combined.
Add Spinach
Add spinach; cover and blend until just chopped.
Pour mixture into prepared pan.
Bake in the Oven
Bake until eggs are just set, 12 to 15 minutes.
Cool eggs in pan 5 minutes.
Fill the Focaccia
Cut eggs into six portions.
Split focaccia pieces in half horizontally.
Spread cut sides with pesto and fill with egg portions, cheese, and ham, if using.
Wrap Sandwiches
Cut sandwiches in half.
Wrap sandwiches in parchment or plastic wrap, then wrap in foil.
Chill up to 5 days or freeze up to 1 month.
Reheat in Microwave
To reheat, remove foil and plastic wrap (if used).
Wrap sandwich halves in parchment or waxed paper.
Microwave on high until heated through, 1 1/2 to 2 1/2 minutes, turning every 45 seconds.
Whatever you end up craving for breakfast, we’ve got you covered.
2,000 calories a day is used for general nutrition advice.
