ST. LOUIS —
Green Eggs and Ham Breakfast Sandwiches
Featuring Sheet Pan Baked Eggs
Butter or cooking spray
½ cup milk
1 cup finely chopped green veggies*
½ teaspoon each, salt and pepper
12 slices American cheese
12 slices deli ham
12 whole-wheat sandwich thins or bread of choice
Preheat oven to 350 degrees. Generously grease a 15x10 baking sheet, then line it with a single layer of parchment paper. Crack the eggs into a medium bowl and whisk until they are a pale yellow color. Stir in the milk, vegetables and seasoning. Pour the egg mixture into prepared baking sheet. Bake at 350 degrees for 12-14 minutes or until the eggs are cooked to a custardy texture and the sides just begin to brown and pull away from the edges of the pan.
Remove from oven, let cool slightly, then lift the edges of the parchment to release from the pan. Transfer a cutting board for easy slicing into 12 squares with a pizza cutter. Or, for family fun, cut into shapes with decorative cookie cutters.
Assemble breakfast sandwiches with a slice of cheese, a slice of ham and a green egg square on your choice of bread. Serve immediately or wrap well to keep refrigerated for up to three days.
Individual egg squares may also be frozen for up to one month. Stack squares, separated by squares of parchment paper, and place in sealed storage container. To reheat a thawed square of eggs, microwave on high for 20-30 seconds.
Makes: 12 sandwiches
Cook’s Note: *Choose your family’s favorite green veggies such as spinach, broccoli, green pepper or scallions. Or, just a few drops of BLUE food coloring will make the eggs green!
Missouri Egg Council