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And not that anyone cares about my fantasy season, but across all leagues, I’m having the worst start to my fantasy sports career. I blame too much time spent on baseball this year and Jermichael Finley.

Bacon Chile Cheese Spinach Scrambled Eggs on Avocado and English Muffin Breakfast Sandwiches

A good, hearty breakfast sandwich serves two purposes, it gives you a good base of carbs and protein to start your day of yelling and screaming and it also helps eliminate any hangover you might have from either Friday or Saturday night to make sure you can actually spend a day yelling and screaming.

Creamy eggs, chewy English muffins, the mellow heat from the hatch chiles cooled by the creamy avocado, the hint of salty bacon and cheese with fresh spinach, these sandwiches are easily made for morning games at home or if you like, you can make the egg patties the night before and reheat in the morning in the oven or the microwave. And while I’ve never tried it, Dan over at The Sporkful told me he makes his egg patties the night before and heats them up on the grill for bagel sandwiches at Giants tailgates, so I’m sure his method works fine.

When making your breakfast sandwiches, you can put in whatever you like, but be sure none of the additions to your eggs are too watery, nor should you add too much of any item. You still need eggs to be the dominate ingredient to hold the patties together. Depending on what you prefer, you can make these patties either in the oven with a muffin pan or on a stove top with egg rings. If I’m only making a few sandwiches, egg rings are fine but if I’m making more than that the muffin pan is a much, much faster and easier method.

Hatch chiles are in season right now so they’re the preferred chile for this sandwich, but if you’re unable to get hatch chiles canned green chiles work fine.

You will need:

6 slices of thick cut bacon (approximately 6 ounces)
2-3 cups baby spinach leaves
8 large eggs
2 tablespoons milk
1 1/2 teaspoon kosher salt (divided)
3/4 teaspoon freshly cracked pepper (divided)
1/2 teaspoon ground cumin
1 roasted hatch chile, diced (about 1/4 cup or so, or one 4 ounce can roasted chiles, drained)
1/2 cup shredded sharp cheddar cheese
2 avocados
9-12 English Muffins, depending on cooking method

Lightly oiled muffin pan for baking eggs in the oven or lightly oiled egg rings for cooking the eggs on the stove top.

Butter and/or olive oil if baking on a stove top with egg rings.

If baking in the oven, preheat oven to 350º.

Either by baking in the oven at 350º for 10-15 minutes (you can even cheat to save time and put the bacon while the oven heats without issue) or by frying on the stove top, cook the bacon until crispy. Drain off grease and coarsely chop or crumble.

While the bacon is cooking, wilt the spinach in a large dry skillet over medium heat, turning often as not to stick to the pan. Once wilted, cook for a couple of more minutes to release most of the water from the spinach leaves. Remove from heat and place on couple of clean paper towels to squeeze out the remaining moisture. Once drained, roughly chop the spinach and set aside.

In a large bowl or over-sized 4-cup measuring cup, wisk together the milk, eggs, cumin and 1 teaspoon kosher salt and 1/2 teaspoon pepper until thoroughly scrambled.

Pour the egg mixture into the muffin cups until each cup is just about halfway full. (I usually fill about nine or ten cups for thicker egg patties, but you can stretch it to twelve no problem.)

Evenly add in a small sprinkle of the cheese, chiles, bacon and spinach into the muffin cups. Give each egg cup a small stir with a fork.

Bake in a 350º oven for 15-20 minutes, until a knife put into the center of an egg cup comes out clean.

If using egg rings, heat a small amount of butter and olive oil in a large skillet. Put in the egg rings and fill halfway with eggs mixture and then add a small sprinkle of cheese, chiles, bacon and spinach. Cook until firm and then remove the egg rings, flip the egg patty and heat for a couple more minutes. Repeat until you have about 9-12 egg patties.

While the eggs are baking, lightly toast the English muffins either in a toaster or by putting open face on a cookie sheet and toasting in the oven for a few minutes.

Once the egg patties are done, smash together the two avocados with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon cracked black pepper.

Spread a small amount of the avocado on half of an English muffin, add the egg patty and the top with the other half of the muffin.

Serve immediately.

Note: The egg patties can be made the night before, refrigerated and reheated in the oven at low heat, the microwave, or on a grill when ready to serve.

Just looking at this picture I’m dying for early morning football. Too bad it’s only Wednesday afternoon.

You might also like: The Complete Collection of Football Foodie West Coast Brunch.

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Bacon Chile Cheese Spinach Scrambled Eggs on Avocado and English Muffin Breakfast Sandwiches: Football Foodie Brunch
Print
Recipe type: breakfast sandwich
Author: sarah @ sarahsprague.com
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 9-12
Ingredients
  • 6 slices of thick cut bacon (approximately 6 ounces)
  • 2-3 cups baby spinach leaves
  • 8 large eggs
  • 2 tablespoons milk
  • 1 1/2 teaspoon kosher salt (divided)
  • 3/4 teaspoon freshly cracked pepper (divided)
  • 1/2 teaspoon ground cumin
  • 1 roasted hatch chile, diced (about 1/4 cup or so, or one 4 ounce can roasted chiles, drained)
  • 1/2 cup shredded sharp cheddar cheese
  • 2 avocados
  • 9-12 English Muffins, depending on cooking method
  • Lightly oiled muffin pan for baking eggs in the oven or lightly oiled egg rings for cooking the eggs on the stove top.
  • Butter and/or olive oil if baking on a stove top with egg rings.
Instructions
  1. If baking in the oven, preheat oven to 350º.
  2. Either by baking in the oven at 350º for 10-15 minutes (you can even cheat to save time and put the bacon while the oven heats without issue) or by frying on the stove top, cook the bacon until crispy. Drain off grease and coarsely chop or crumble.
  3. While the bacon is cooking, wilt the spinach in a large dry skillet over medium heat, turning often as not to stick to the pan. Once wilted, cook for a couple of more minutes to release most of the water from the spinach leaves. Remove from heat and place on couple of clean paper towels to squeeze out the remaining moisture. Once drained, roughly chop the spinach and set aside.
  4. In a large bowl or over-sized 4-cup measuring cup, wisk together the milk, eggs, cumin and 1 teaspoon kosher salt and 1/2 teaspoon pepper until thoroughly scrambled.
  5. Pour the egg mixture into the muffin cups until each cup is just about halfway full. (I usually fill about nine or ten cups for thicker egg patties, but you can stretch it to twelve no problem.)
  6. Evenly add in a small sprinkle of the cheese, chiles, bacon and spinach into the muffin cups. Give each egg cup a small stir with a fork.
  7. Bake in a 350º oven for 15-20 minutes, until a knife put into the center of an egg cup comes out clean.
  8. If using egg rings, heat a small amount of butter and olive oil in a large skillet. Put in the egg rings and fill halfway with eggs mixture and then add a small sprinkle of cheese, chiles, bacon and spinach. Cook until firm and then remove the egg rings, flip the egg patty and heat for a couple more minutes. Repeat until you have about 9-12 egg patties.
  9. While the eggs are baking, lightly toast the English muffins either in a toaster or by putting open face on a cookie sheet and toasting in the oven for a few minutes.
  10. Once the egg patties are done, smash together the two avocados with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon cracked black pepper.
  11. Spread a small amount of the avocado on half of an English muffin, add the egg patty and the top with the other half of the muffin.
  12. Serve immediately.
Notes

Note: The egg patties can be made the night before, refrigerated and reheated in the oven at low heat, the microwave, or on a grill when ready to serve.

 

 

 

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