Make-Ahead Mushroom Asparagus Breakfast Sandwiches

Makes 9 servings

This used to be one of my favorite breakfasts on-the-go back when I used to, you know, go places. But I can now verify that they taste just as good in my home as they do in my car. I freeze the English muffins and fritatta portions separately ahead of time. In the morning, I thaw a fritatta square in the microwave for about a minute and put an English muffin in the toaster. My usual go-to topping is roasted red pepper spread, but I’ve been spreading this batch with some leftover ramp pesto. Then I eat it while listening to NPR, pretending for a minute that I am in my sweet Toyota Corolla – waiting for one of roughly 87 lights on my old commute to turn green.

Ingredients

• 1/2 bunch asparagus, trimmed and cut into 2 inch pieces
• 4 ounces cremini mushrooms, quartered
• olive oil
• 1 small onion, thinly sliced
• 1 clove garlic, minced
• 6 eggs
• 1/2 teaspoon red pepper flakes (optional, if you’d like it a little spicy)
• 1 teaspoon Dijon mustard
• 4 ounces goat cheese, crumbled
• Salt and pepper
• 9 English muffins
• Pesto or red pepper spread to serve

Instructions

1. Heat oven to 450 degrees. Put asparagus and mushrooms on a sheet pan, drizzle with olive oil and toss to coat. Spread the vegetables into a single layer. Season with salt and pepper. Roast until the vegetables are lightly browned and tender, tossing once halfway through. They should take 15-20 minutes to cook, total. Set aside to cool slightly. Decrease the oven temperature to 375 degrees.
2. Heat another tablespoon of olive oil in a medium skillet over medium heat. Add the onions and garlic, and season with salt and pepper. Saute until the onions are translucent and beginning to brown – about 7-8 minutes.
3. Whisk the eggs together in a medium bowl. Add the red pepper flakes, mustard, a generous 1/4 teaspoon salt and whisk it all together. Add the roasted vegetables and goat cheese and stir gently to combine.
4. Pour the egg mixture into a greased 9″x9″ pan. Bake until the eggs are a little puffy, and a knife inserted in the center comes out clean – 10-15 minutes.
5. Slice the frittata into 9 square portions. At this point, it can be kept in the fridge for about a week, or in the freezer forever. (Because that’s how freezers work, right guys?)
6. To serve, toast an English muffin and spread it with some pesto or red pepper spread. Warm up a frittata square in the microwave – about 45 seconds if chilled, 1 minute if frozen. Top the English muffin with the frittata and enjoy your hot breakfast sandwich.