Ricotta-Frittata Breakfast Sandwich

0
(0)
(0)
Flag
Share
Ricotta-Frittata Breakfast Sandwich
  • Prep Time: 10
  • Total Time: 30
  • Servings: 6
Print

Recipe Tags

About this Recipe

Perfectly proportioned frittata sandwiches-- these make the perfect breakfast or brunch snack!

Ingredients

1 tsp (5 mL) Butter
9 Eggs, beaten
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
2 Tomatoes, sliced

Directions

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.

Notes

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet