Freezer Egg Sandwiches on Focaccia Bread

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Photo of Freezer Egg Sandwiches on Focaccia Bread
Prep Time
15 min
Cook Time
40 min
Yield
6
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These sandwiches are a delicious and convenient breakfast option that can be prepared in advance and enjoyed throughout the week. Once assembled, these sandwiches can be individually wrapped and frozen, ready to be reheated for a quick and satisfying meal any time you're on the go.

Ingredients

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12 Eggland's Best Eggs, large

1 teaspoon salt

½ teaspoon pepper

5 ounces baby spinach

8 ounces focaccia bread

1/3 cup pesto

6 ounces provolone cheese, sliced

6 ounces turkey bacon, pre-cooked


Preparation

  1. Preheat the oven to 300°F. Line a 13 x 9 metal baking dish with aluminum foil. Coat the foil with cooking spray.
  2. Combine the eggs, 1 cup of water, salt, and pepper in a blender. Process until combined.
  3. Add the spinach. Process until chopped.
  4. Cut the focaccia bread into 6 equal-sized portions and split the pieces in half horizontally.
  5. Spread the pesto on the inside of the focaccia bread.
  6. Pour the mixture into the prepared pan.
  7. Place the pan in the center of a rimmed baking sheet. Add water to the baking sheet.
  8. Bake for 35 to 40 minutes or until set.
  9. Carefully remove from the oven and place the pan on a cooling rack.
  10. After 10 minutes, use the foil to lift the eggs from the pan. Cool completely and cut into 6 portions.
  11. Put eggs on focaccia slices, add the cheese and bacon.
  12. Wrap the sandwiches in parchment paper, and then in foil. Freeze for up to 1 month.
  13. To reheat, remove the foil. Microwave the sandwiches in the parchment paper for 1 1/2 to 2 minutes.


Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 6
Calories 507
Fat 31.52g
Saturated Fat 10.41g
Cholesterol 398mg
Sodium 1689.32mg
Carbohydrates 21.20g
Dietary Fiber 1g
Protein 32.24g

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