Ricotta-Frittata Breakfast Sandwich

Ricotta-Frittata Breakfast Sandwich
  • Prep Time: 10
  • Total Time: 30
  • Servings: 6

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About this Recipe

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


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


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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