Bacon Chile Cheese Spinach Scrambled Eggs on Avocado and English Muffin Breakfast Sandwiches: Football Foodie Brunch
Author: 
Recipe type: breakfast sandwich
Prep time: 
Cook time: 
Total time: 
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
  • 1½ teaspoon kosher salt (divided)
  • ¾ teaspoon freshly cracked pepper (divided)
  • ½ teaspoon ground cumin
  • 1 roasted hatch chile, diced (about ¼ cup or so, or one 4 ounce can roasted chiles, drained)
  • ½ 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 ½ 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 ½ teaspoon of kosher salt and ¼ 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.
Recipe by sarah sprague at http://sarahsprague.com/2012/09/19/bacon-chile-cheese-spinach-scrambled-eggs-on-avocado-and-english-muffin-breakfast-sandwiches-football-foodie-brunch/