Tuesday, September 3, 2013

Spinach Open Face Egg Sandwiches

This was a filling, delicious and easy breakfast to make.  We enjoyed it as something different than our traditional breakfasts of granola or waffles, and our guests enjoyed it too.

Wholesome honey oat bread, fried Canadian bacon, topped with cheesy garlic eggs and spinach.  Yum-o. 

Spinach Open-Face Egg Sandwiches – Adapted from The Live-In Kitchen


  • 1-2 C fresh spinach, washed and trimmed
  • 2 oz. White Cheddar Cheese, shredded
  • ~6 eggs
  • 2 T milk
  • Salt & Pepper, to taste
  • 1/2 T butter
  • 1 tsp. minced garlic, divided
  • 1/4 C Panko Bread Crumbs
  • Parsley
  • Whole Wheat Bread {Honey Oat recommended}
  • ~8 pieces of Canadian Bacon


Lightly grease a 9x9 glass baking dish.  Line the bottom with the fresh spinach and top with a handful of white cheddar cheese. 

Crack open the eggs over the top of the spinach layer.  Use a knife to slit the yolk for each egg.  Season with salt and pepper and 1/2 tsp. minced garlic. 

Then, drizzle over 2 T milk or half and half.  Top with remaining cheese. 

Bake the casserole at 400 degrees for 15-20 minutes until eggs are set.

Meanwhile, melt the butter in a medium skillet, adding in garlic and stirring until fragrant.  Add in the bread crumbs and sauté until lightly browned. 

When the eggs are set, remove from the oven and top with the bread crumbs. 

Fry up the Canadian bacon, toast your whole wheat bread (1 slice of each per person). 

Assemble the sandwiches by placing the Canadian bacon on top of the bread, and a slice of eggs on the top. 

Serves 6-8. Sandwiches are best made up fresh the day you plan to eat them.



  1. These look great! We'll be trying these out this weekend for breakfast on the road. Thanks for sharing!


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