Freezer Breakfast Sandwiches with Pete & Gerry's Eggs

Ingredients:

• Nonstick cooking spray or olive oil, for greasing
• 18 large Pete & Gerry’s Organic Eggs
• 1 cup chunky salsa (red or green)
• 1/2 cup spinach, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 12 English muffins
• 12 slices cheese
• 12 slices cooked Canadian bacon

Directions:

1. Preheat your oven to 325°F. Line a large, rimmed baking sheet with parchment paper and spray it with nonstick cooking spray. Set aside.
2. In a large bowl, whisk together the 18 eggs, salsa, spinach, salt, and black pepper until well combined.
3. Pour the egg mixture into the prepared pan and bake for 15-20 minutes or until fully set.
4. Remove the sheet pan eggs from the oven and allow to cool for 5 minutes before slicing into 12 equal squares.
5. Assemble the breakfast sandwiches by topping each English muffin bottom with an egg patty, a slice of cheese, a slice of cooked meat, and the English muffin top.
6. If eating right away, heat the sandwiches in a 350°F oven for 5 minutes or until the cheese is melted.
7. Wrap each sandwich in plastic wrap, aluminum foil, or freezer paper, and place them in a freezer-safe airtight container. Freeze for up to 3 months.
8. To reheat, unwrap the sandwich, place on a baking sheet, and heat in a 350°F oven for 10-12 minutes or until fully warmed through.
9. Carefully remove sandwich from the oven, garnish with your favorite toppings or sauce, and enjoy!