Sheet Pan Bacon Egg Sandwiches

Ingredients

• 6 large eggs
• 1 cup low sodium chicken broth
• 2 slices bacon (chopped)
• 2 cups baby spinach
• sea salt and black pepper to taste
• 3 tbsp mayonnaise
• 6 slices bread (toasted)

Method

1. 1Preheat oven to 350°F (175°C) and grease a rimmed baking sheet.
2. 2Beat eggs and chicken broth together in a large bowl.
3. 3Mix in chopped bacon, baby spinach, salt, and black pepper.
4. 4Pour egg mixture onto prepared baking sheet.
5. 5Bake 15-20 minutes until eggs are cooked through and set.
6. 6Spread mayonnaise on toasted bread slices.
7. 7Cut sheet pan eggs into even portions and fold each into rectangular shapes.
8. 8Place folded egg portions onto mayo-spread toast and serve.