The "Jamie Dean" Breakfast Sandwich
12 servings – 20 minutes
With a little prep time, you can a have this delicious breakfast hack on the go! Try our signature “Jamie Dean” Breakfast Sandwich!
Ingredients
12 ozs Chicken Breast (Pre-cooked/Thinly Sliced)
12 Egg
1/2 cup Mozzarella Cheese (reduced fat – shredded)
12 Whole Wheat English Muffin (2 packages)
1/2 cup Baby Spinach
Directions
1) Preheat oven to 375 degrees.
2) Taking 2 jumbo muffin pans, spray all holes with non-stick cooking spray.
3) Place thinly sliced chicken at the bottom of the pans and then top with 4-5 baby spinach leaves.
4) Crack one egg in each hole on top of the chicken and spinach leaves.
5) Cook for 11-13 minutes then add thin layer of shredded cheese to all holes and cook for 3-5 more minutes until cheese is melted.
6) Use a silicone spatula to pry your mold out of the pan. Then layer the perfect egg mold between the english muffin slices, and slide into a zip-lock for later!
Notes
Leftovers: Refrigerate in an airtight container for up to 7 days. Or you can freeze them and take them out one at a time to thaw a day before you need them. Heat and eat ready!
Additional Toppings: I love pesto on this sandwich! Kids love a little jelly!
Want More Breakfast Ideas?
Did you enjoy the “Jamie Dean” Breakfast Sandwich? Check out these other delicious breakfast recipes: