Make-Ahead Egg And Cheese Sandwich

Let's Cook

1. Step 1.

   In a medium bowl, beat 4 large eggs with 1 tablespoon water, ¼ teaspoon salt, and ¼ teaspoon pepper until well combined.

2. Step 2.

   Heat 1 tablespoon extra virgin olive oil in a large nonstick skillet over medium heat.

3. Step 3.

   Add the beaten eggs to the skillet and cook, stirring gently with a rubber spatula every few seconds, until they reach your desired doneness—about 2 to 3 minutes for medium-soft, fluffy curds.

4. Step 4.

   While the eggs cook, toast 4 English muffins until golden brown.

5. Step 5.

   Spoon the cooked eggs onto the bottom half of each toasted muffin. Top each with about ½ ounce grated extra-sharp Cheddar cheese, ½ cup baby spinach, and 1 thin slice ham (if using). Close each sandwich with the remaining muffin top.

6. Step 6.

   To freeze for later: Wrap each assembled sandwich in a damp paper towel, then tightly in foil. Place in a freezer bag and freeze for up to 30 days.

7. Step 7.

   To reheat: Remove the foil but keep the damp paper towel. Microwave the wrapped sandwich for 1 minute, then flip and microwave for another 30 seconds to 1 minute until heated through.