The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
We are huge breakfast-for-dinner fans in our house. Sometimes I’ll whip up pancakes or waffles, but often I’m keeping things savory with omelets, frittatas and egg sandwiches. Eggs are a quick, inexpensive and healthy protein option that pair well with many types of vegetables.
The eggs for these Broccoli Cheddar Egg Sandwiches are baked in a pan for simplicity, then cut into squares, topped with Henning’s cheddar (which is so creamy and melts perfectly), and sandwiched between a toasted English muffin.
To keep prep work to a minimum, I’m using frozen chopped broccoli and onions from PictSweet Farms. These recipe-ready vegetables go from freezer to sauté pan, no need to thaw first. Look for them near the other frozen bagged vegetables at Heinen’s.
- 1 Tbsp. olive oil
- 2 cups PictSweet Farms frozen chopped broccoli
- ½ cup PictSweet Farms frozen chopped onions
- Salt and pepper
- 8 large eggs
- ¼ cup half and half
- 6 Heinen’s multigrain English muffins, split and toasted
- 4-6 oz. cheddar, sliced
- Preheat oven to 350˚F. Spray a 13×9-inch pan liberally with nonstick cooking spray.
- In a sauté pan, heat the olive oil over medium heat. Add the frozen broccoli and onions and sauté for 5 minutes. Season to taste with salt and pepper and set aside to cool.
- In a large bowl, whisk together the eggs and half and half. Season to taste with salt and pepper (I use ½ tsp. of salt and ¼ tsp. of pepper). Fold in the sautéed broccoli and onions, then pour egg mixture into the prepared pan.
- Carefully transfer the pan to the oven and bake for 14-15 minutes or until eggs are just set in the center. Rotate the pan halfway through for even baking. Remove pan from oven and run a sharp knife around the edges, then cut into 6 large or 12 small squares.
- Top a split and toasted English muffin with 1 large egg square or a stack of 2 small egg squares and sliced cheddar.