Serves 4 (or more – just increase ingredients to make a big batch!)
Ingredients
- 2 cups chopped veggies (we used spinach but literally anything you have leftover will work if cut small)
- 10 eggs
- 4 high fiber English muffins (like Ezekiel brand)
- 8 Tbls spread: favorite hummus, smashed avocado, cream cheese, etc
- 2 large tomatoes, cut into slices
- Optional: 8 small slices deli meat
- 8 large slices grass fed sharp cheddar
- 3 Tbls. fresh herbs (dill, cilantro and basil are yummy here)
- sea salt and pepper to taste
- Optional: hot sauce
Directions
- Cook Eggs. Preheat oven to 350F. Whisk eggs with 2-3 Tbls. water and chopped veggies. Pour into a large greased baking dish and bake for 12-15 min until cooked through. Let cool a bit before cutting into squares.
- Toast. Lay sliced English muffins on a baking sheet and set oven to broil. Toast all of the English muffins under the broiler just a couple of minutes per side, watching carefully not to burn. Leave oven on broil when you remove them from the oven.
- Assemble and Melt. Assemble all layers of toppings on each English muffin: spread then deli meat (if using), then egg square, then tomato slices, then cheese. Broil again for a few minutes until cheese is melty and bubbly. Remove, top with herbs and sea salt to serve
Notes
- Make as many servings as you like, just adding more or less ingredients. Leftovers are great for this meal!
- Make it keto/low carb by choosing a keto English muffin brand.
- Egg squares can be frozen individually wrapped in plastic wrap for up to 3 months for easy meal prep!
