Name: Sheet Pan Eggs {& breakfast sandwiches!}
Cuisine: Global
Ingredients: ½ cup spinach, finely chopped; 2 tsp fresh parsley, chopped; Salt and pepper; 8 eggs; 2 gluten-free bagels; 4 tbsp cream cheese (sub dairy-free cream cheese); 4 slices of sheet pan eggs; 4 slices of bacon, cooked; ¼ cup shredded cheddar cheese, optional; 2 gluten-free bagels; 4 tbsp pesto; 4 slices of sheet pan eggs; 2 slices of tomato; ¼ cup feta cheese, optional; Half avocado, sliced

Ingredients

Scale

For the sheet pan eggs

1/2 cup spinach, finely chopped
2 tsp fresh parsley, chopped
Salt and pepper
8 eggs

For the cream cheese sandwiches

2 gluten-free bagels
4 tbsp cream cheese (sub dairy-free cream cheese)
4 slices of sheet pan eggs
4 slices of bacon, cooked
1/4 cup shredded cheddar cheese, optional

For the pesto sandwiches

2 gluten-free bagels
4 tbsp pesto
4 slices of sheet pan eggs
2 slices of tomato
1/4 cup feta cheese, optional
Half avocado, sliced

Instructions

Preheat the oven to 350 F and line a baking sheet with parchment paper sprayed with avocado oil spray.
Using a large bowl, add the spinach, salt and pepper, parsley and eggs. Whisk well until the eggs are fully combined with the spinach.
Pour the egg mixture onto the prepared baking sheet and bake in the oven for 8-10 minutes or until the eggs are cooked through. Remove from the oven and allow to cool before slicing into 8 even square/rectangular slices. Allow to cool.
To make the cream cheese breakfast sandwiches, prepare two large pieces of foil (or parchment) and place the two bagels open-faced. Spread cream cheese on both sides of the bagel. Place one egg slice and one piece of bacon on each side. Fold the bagel closed and wrap tightly. Store in the fridge for 2-4 days.
To make the pesto breakfast sandwiches, prep two large pieces of foil (or parchment) and place the two bagels open-faced. Spread pesto on both sides of the bagel. Place one egg slice on each side and a slice of tomato. Fold the bagel closed and wrap it tightly. Store in the fridge for 2-4 days.
To reheat the sandwiches, open the bagel and sprinkle with cheese if desired. Cook open-faced in the air fryer for 5 minutes at 375 F or in the oven at the same temperature for 6-8 minutes or until the bagel is crisped to your liking. Serve fresh, and top the pesto sandwiches with avocado if desired!

Method: oven
Cuisine: Global

Nutrition

Serving Size: 1 serving
Calories: 704
Fat: 41.3g
Carbohydrates: 53.5g
Fiber: 6.5g
Protein: 29.8g