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Freezer Friendly Frittata Sandwiches - Crème Fraîche for Breakfast - Day 20 of 30 #CremeFast

3/5/2017

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​FREEZER-FRIENDLY FRITTATA BREAKFAST SANDWICHES

Makes: 6 sandwiches

Ingredients:
  • 1 tablespoon olive oil
  • 1/2 medium onion, finely chopped
  • 8 ounces uncooked chicken or turkey Italian sausage, casings removed
  • 1 (5- to 6-ounce) bag baby spinach
  • 10 large eggs
  • ¾ cup crème fraiche
  • 1/2 teaspoon fine salt, plus more for seasoning
  • 6 (1-ounce) slices cheese, like cheddar, Monterey Jack, or Swiss
  • 6 English muffins, regular or whole-wheat

Instructions:
  • Arrange a rack in the middle of the oven and heat to 375°F. Meanwhile, grease a 9x13-inch baking dish with cooking spray or oil.
  • Heat the oil in a large skillet over medium heat. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
  • Add the sausage and cook, breaking the meat up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
  • Add the spinach and cook until wilted and the liquid has evaporated, about 4 minutes.
  • Transfer the mixture to the baking dish and spread into an even layer.
  • Whisk the eggs together with the crème fraiche and salt in a large mixing bowl. Pour into the baking dish.
  • Bake until the eggs are puffed around the edges with golden spots, and a paring knife inserted in the middle comes out clean, 25 to 30 minutes. Cool completely.
  • While the eggs are cooling, place the English muffins cut-side up on a baking sheet and toast in the oven for just a few minutes, until the edges are toasted. If desired, you can brush the muffins with butter before toasting.
  • Use a spatula to lift the eggs out of the pan and onto a cutting board. Using a large biscuit cutter or drinking glass (roughly the same size as your English muffins), cut 6 rounds out of the eggs. (Save the
  • scraps to make breakfast quesadillas.)
  • Lay the bottom halves of the English muffins in a row on a work surface. Top each one with an egg round and a slice of cheese. Finish by adding the muffin tops.
  • Wrap each sandwich in a square of aluminum foil. Use a permanent marker to write the contents and date on the sandwich. Put all the sandwiches in a freezer bag or airtight container. Freeze for up to 1 month.

Reheating instructions:
  • Unwrap the frozen sandwich and place on a microwave-safe plate lined with a paper towel. (The towel helps absorb some of the melting ice so the bread doesn't get soggy.)
  • Heat at full power for 1 to 1 1/2 minutes, or until the cheese is melted and the frittata is warmed through. (You can also toast the muffin top separately, if you'd like.)
  • Frozen breakfast sandwiches can also be reheated in a 325°F oven until heated through, about 30 to 40 minutes.

Recipe Notes:
Hot breakfast sandwiches for a crowd:
  • You can serve everything right away. Assemble the sandwiches after all the components are out of the oven, while the eggs are still warm.
  • To melt the cheese, place the open-faced sandwiches in the warm oven for a few minutes, then add the toasted English muffin top.
Refrigerator breakfast sandwiches:
  • You can also refrigerate all the sandwich components separately and assemble them when ready to eat. All the components will keep for up to 5 days
.
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  • Home
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    • Online Store >
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  • Recipe of the Month