Perfectly proportioned frittata sandwiches-- these make the perfect breakfast or brunch snack!
|1 tsp||(5 mL) Butter|
|3 tbsp||(45 mL) Milk|
|3 tbsp||45 mL) Chopped fresh herbs (dill, thyme, basil, parsley)|
|1 cup||(250 mL) Ricotta cheese|
|Salt and pepper|
|1 Pkg||(175 g) Maple Leaf® Canadian Back Bacon|
|6||Dempster’s® English Muffins, toasted and buttered|
PREHEAT oven to 375°F (190°C).
LINE a 9x13” (3.5L) rectangular baking dish with parchment paper and grease lightly with butter. Whisk together eggs, milk, herbs, ricotta, salt and pepper. Pour into the prepared baking dish and bake for 20-22 minutes or until set.
COOK bacon according to package directions and keep warm.
REMOVE eggs from oven and using a 4” (10 cm) round cutter, cut six rounds of frittata. Assemble sandwiches by placing a frittata round on six of the English muffin halves. Top with a slice of back bacon and tomato. Place the other half of English muffin on top and serve.
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