TRY IT WITH


FREEZER MAKE-AHEAD EGG MUFFIN SANDWICHES PREP TIME 5 MIN. – COOK TIME 45 MIN. – READY IN 50 MIN. – SERVINGS 8


4 slices Nature’s Promise® Cooked Bacon


6 large eggs


½ cup fairlife® 2% Reduced Fat ultra-filtered Milk Cooking spray


1 cup frozen chopped spinach,


STEP 1 Preheat oven to 350°F. Microwave the bacon according to package directions. Let cool slightly and roughly chop. To a medium bowl, add the eggs and milk. Season with salt and pepper. Whisk to combine. STEP 2 Coat 8 cups of a muffin tin with the cooking spray. Divide the bacon, spinach, and cheese among the 8 muffin cups. Pour or ladle egg mixture evenly into each muffin cup. Bake 15–20 min., until eggs are fully cooked. STEP 3 Let baked eggs cool and then remove from muffin tin. Place each egg in an English muffin. Place each egg sandwich in an individual plastic freezer bag and seal tightly. Store in the freezer until ready to eat. To reheat: Unwrap, cover with a paper towel, and microwave for 2 min. until warmed through.


PER SERVING: 235 CALORIES, 8G FAT, 3G SATURATED FAT, 163MG CHOLESTEROL, 512MG SODIUM, 26G CARBOHYDRATE, 4G FIBER, 2G SUGAR, 16G PROTEIN 32 thawed and drained


½ cup reduced-fat shredded cheddar cheese


8 whole-wheat English muffins, cut in half lengthwise and toasted, if desired


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