I’ve been making a lot of lists lately. Not leaning to one side—actual lists. It’s how I keep track of what I’ve done and what still needs doing. I’ve tried keeping journals over the years, but I usually stop after a few weeks. I never really want to reread what I thought three weeks ago, let alone three years or decades ago. That’s part of why life moves forward. But back to lists…
Lists are a non-judgmental way to track the past, present and future. They’re impersonal and a bit mysterious—you can write vague entries like “Go you-know-where with you-know-who and buy you-know-what” and not worry if someone else finds them. The risk that they’ll reveal deep, embarrassing secrets is practically nil. There’s comfort in that.
Some people say control freaks make lists. I disagree. To illustrate, I have a joke:
Me: Knock knock.
You: (Who’s there?)
Me: Control freak. NOW YOU SAY “CONTROL FREAK WHO.”
See? I don’t have any control issues at all—provided people follow directions. Lists are simply practical. I use them for groceries, appointments, kids’ assignments, home projects, books I want to read, books I’ve read—everything.
But lists don’t have to only be functional. They can be fun. For example:
Things that always go together:
- Raspberries + Chocolate
- Peanut Butter + Chocolate
- Peanut Butter + Jelly
- Pickles + Ice Cream (Yes, seriously. Try them.)
- Potato Chips + Tuna Fish Sandwiches
- Pizza + Wings
- Eggs + Spinach
- Eggs + Hot Sauce
- Eggs + Toast
- Eggs + Cheese
Those pairings are heavenly on their own, and sometimes combining several of them creates something even better. Case in point: Eggs + Spinach + Hot Sauce + Toast + Cheese. The result is what I call the Supreme Spinach and Egg Breakfast Sandwich.
This sandwich isn’t just hype. It’s delicious, convenient and budget-friendly. Here’s why it works so well:
- Prep is minimal—mostly grating cheese and finely chopping an onion.
- It’s an economical recipe that yields a large batch and freezes well.
- It’s a sensible way to start the day: vegetables, eggs, cheese and whole grain toast.
- About ten minutes of hands-on time produces enough egg filling for ten to twelve sandwiches.
- Portions freeze for up to six months.
- Frozen portions reheat quickly—about 90 seconds in the microwave while you toast the bread. (You can also reheat in the oven.)
- Cost is low: roughly ten dollars to make ten to twelve generous servings—around one dollar or less per sandwich.
- Kids can reheat a portion themselves and make their own toast, which buys you extra time with your morning tea.
- Having a stack of frozen portions means no morning decision-making—always a good thing.
- Most importantly, they’re filling, satisfying and better than a bowl of cereal or a breakfast bar.
If you do make-ahead breakfasts often, lists are great for tracking what you’ve prepared and what’s left in the freezer. Keep a note on the freezer door and cross items off as you use them.
Supreme Spinach and Egg Breakfast Sandwiches
Rebecca Lindamood
Pin Recipe
Ingredients
To Make the Supreme Spinach and Egg Breakfast Bake:
- 2 dozen eggs
- 1/2 cup milk
- 4 cups fresh baby or tender spinach leaves pre-washed or washed and dried
- 3 cups grated Cheddar or Pepper Jack / Monterey Jack blend
- 1/4 cup to 1/2 cup finely minced onion
- freshly ground black pepper and salt to taste
- nonstick cooking spray or softened butter for the pan
To Make Each Breakfast Sandwich:
- 1 piece of the Supreme Spinach and Egg Breakfast Bake
- 2 pieces of bread toasted; English muffin or hearty bread works well
- hot sauce to taste
Instructions
To Make the Supreme Spinach and Egg Breakfast Bake:
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Preheat the oven to 350°F.
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Grease a 9″ x 13″ x 2″ baking pan with softened butter or nonstick spray, making sure the corners and sides are well covered.
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Spread the spinach evenly across the bottom of the prepared pan. Scatter the minced onion over the spinach, then sprinkle about half of the grated cheese on top and set aside.
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Crack all the eggs into a large bowl, add the 1/2 cup milk, and whisk until the mixture is uniform in color. Pour the egg mixture evenly over the spinach, onions and cheese. Gently shake the pan side to side if needed to let the egg fill gaps around the spinach. Scatter the remaining cheese on top and bake for 22–25 minutes, until the center is set (it may still have a slight jiggle) and the edges and top are golden in spots.
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Remove the pan from the oven and cool for 10 minutes. Run a knife or thin spatula around the edges to loosen. Place a cutting board on top of the pan and invert both together—the egg should release mostly in one piece. Let it cool another 10 minutes, then slice into 10 to 12 pieces depending on desired sandwich size.
To Eat a Sandwich Right Away:
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Place one piece of the egg bake on a piece of toasted bread, drizzle with hot sauce to taste, top with the second slice and enjoy. These are moist, so you may want to wrap one end with a napkin while eating.
To Freeze the Supreme Spinach and Egg Breakfast Bake:
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Lay a single layer of plastic wrap on a tray. Use a spatula to place the egg bake pieces on the plastic with a little space between them. Cover loosely with plastic wrap and freeze until solid. Once firm, wrap each piece individually with plastic wrap.
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Transfer wrapped pieces to a resealable freezer bag, label with date and contents, and freeze up to 6 months.
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To reheat, unwrap a frozen piece, place it on a plate and cover with the original plastic wrap. Microwave on HIGH for 1 to 1 1/2 minutes. Remove the wrap, transfer the hot piece to toast, add hot sauce if desired, and assemble the sandwich.
Nutritional information is an estimate and is provided as a courtesy. Calculate nutrition based on the actual ingredients you use if you need precise values.
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