Green Eggs & Ham Breakfast Sandwich

Ingredients

2 Tbsp. Coburn Farms butter

1 green bell pepper, ½-inch dice (1 cup)

3 green onions, greens and whites thinly sliced (¼ cup)

4 packed cups fresh prewashed spinach

¼ tsp. Marcum salt

¼ tsp. Marcum ground black pepper

6 Good Nature eggs

6 Grissom’s Everything Bagels, toasted

12 slices Farmington Deli Ham

Coburn Farms Sliced Cheese or Cream Cheese, as desired

Notes

Directions

1. Preheat the oven to 375°F and grease a 9x13-inch glass casserole dish. Set aside.
2. In a large skillet, melt the butter over medium heat. Add the peppers and onions and cook, stirring occasionally, for 3 minutes. Add the spinach and cook until just wilted and bright green, about 1 minute.
3. Empty the contents of the skillet into the prepared casserole dish. Spread it out evenly in the pan.
4. In a mixing bowl, crack and whisk the eggs with salt and pepper until frothy. Pour the eggs into the casserole dish.
5. Bake for 20 minutes or until eggs are fully set and register 160°F on a food thermometer.
6. Cut the baked eggs into 6 equal size squares and use a spatula to place one square onto each toasted bagel bottom. Top with 2 slices of ham and 1 slice of cheese; or spread the bagel top with cream cheese.