Egg sandwich lunch meals made easy!
Egg Sandwich Meals offer a delectable fusion of wholesome ingredients baked to perfection, promising a satisfying start to your day or a hearty anytime meal.
Make This Recipe
Ingredients
12 Eggland’s Best Eggs, large
1/8 teaspoon turmeric
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup (118 ml) almond milk, unsweetened
1/2 cup (112 g) grated Gouda (or white cheddar cheese)
8-10 grape tomatoes, halved
4 tablespoons chopped spring onions (both white and green parts)
1/2 cup fresh spinach, more to serve
4-6 fresh mushrooms, sliced
8 slices pre-cooked turkey bacon (or plant-based bacon)
6 everything bagels, toasted to serve
Preparation
- Preheat the oven to 350°F.
- Line a baking tray with baking parchment, or generously spray the baking tray with cooking spray. Set aside.
- Meanwhile, in a large mixing bowl, crack 6 eggs, and whisk to blend (about 60 seconds). Then, add the remaining 6 eggs. As you add the remaining eggs, carefully add the turmeric, salt, pepper, and vigorously whisk in the milk until the egg yolks are just blended.
- Pour the egg mixture into the prepared baking tray.
- Sprinkle your toppings over the egg mixture: cheese, tomatoes, spring onions, spinach, mushrooms, and bacon.
- Carefully place the baking tray in the oven. Bake for 10 minutes or until the eggs no longer jiggle. Check the eggs, and bake a few minutes longer, if needed. Remove the tray from the oven.
- Use a circular biscuit cutter or cookie cutter to cut out eggs.
- On a toasted bagel, place a few spinach leaves on top, then add one or two cut egg slices on the bagel. Wrap the sandwich in foil or baking parchment and enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 486 |
| Fat | 16g |
| Saturated Fat | 5g |
| Cholesterol | 363mg |
| Sodium | 928mg |
| Carbohydrates | 55g |
| Dietary Fiber | 3g |
| Protein | 27g |