Continental
More Suhoor Recipes
Servings: 6-8 (12 English Muffins)
INGREDIENTS
- Cooking spray
- 1 1/2 quarts purchased egg whites
- 1 1/4 cups half-and-half
- 1 teaspoon kosher salt
- 1/4 cup finely chopped fresh basil leaves
- 1/3 cup finely chopped fresh chives
- 1/4 cup basil pesto
- 1/4 cup salted butter, at room temperature
- 3/4 cup crumbled feta cheese
- 12 whole-wheat English muffins, split
DIRECTIONS
- Arrange a rack in the middle of the oven and heat to 350°F.
- Generously coat 1 (13x18-inch) rimmed baking sheet or 2 (9x13-inch) baking dishes with cooking spray; set aside.
- Whisk together the egg whites, half-and-half, and salt in a large bowl. Stir in the basil and chives.
- Pour the egg white mixture into the prepared baking sheet, or divide between the 2 (9x13-inch) baking dishes.
- Bake until the egg whites are set and lightly browned around the edges, 18 to 20 minutes for the baking sheet, or 12 to 15 minutes for the baking dishes.
- Let cool for about 5 minutes, or if not serving immediately, cool completely.
- Using a large biscuit cutter or drinking glass, cut the eggs into rounds.
- To assemble the sandwiches, spread a thin layer of butter over the cut side of each English muffin bottom, then spread a thin layer of pesto on the cut side of each English muffin top.
- Place 1 egg round on top of the buttered half of each English muffin. Top each egg round with 1 tablespoon of the feta cheese, then close the sandwiches with the top halves of the English muffins.
- Muffins are ready to be served!
- Reheating: If not serving immediately, tightly wrap each sandwich with aluminum foil and store in resealable bags in the refrigerator or freezer. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 20 minutes if refrigerated, or about 30 minutes if frozen.