Tex Mex Breakfast Sandwich

INGREDIENTS

EGG MIXTURE

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cups spinach, roughly chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 (8 oz) can Green Giant Sliced Mushrooms, drained
• 1 (4 oz) can Old El Paso Green Chiles, drained
• 1 (11 oz) can Green Giant Mexicorn, drained
• 8 large eggs

BREAKFAST SANDWICH

• 6 english muffins, toasted
• 1 (15 oz) can Goya Refried Beans
• 6 fully cooked sausage patties, optional
• 6 slices pepper jack cheese, optional
• Smashed avocado or guacamole

PREPARATION

Pre-heat oven to 375 degrees F and grease a glass 9×13 inch baking pan with cooking spray. Set aside.

Heat oil over medium heat in a large non-stick sauté pan.

Once hot, add in onions and peppers and cook for 5 minutes.

Cook onions and peppers for 5 minutes.

Add in spinach, garlic, salt and pepper and cook for an additional 5 minutes or until peppers are tender.

Remove from heat and stir in mushrooms, green chiles, and mexi-corn.
Taste and re-season if necessary. Set aside.

In a large bowl, whisk eggs together until well combined.

Stir in vegetable mixture, then pour into prepared pan.

Bake in preheated oven for 20-30 minutes or until egg mixture is fully cooked.

Cool egg mixture slightly, then use a glass (or some sort of circle cutter) to cut eggs into the size of your english muffins.

Assembly: bottom english muffin —> scoop of beans —> egg mixture —> optional sausage and cheese —> smashed avocado/guacamole —> top english muffin.

Enjoy!