Sandwich Thinsandreg Mushroom And Spinach Mini Pizzas Recipes

MAKE-AHEAD SPINACH AND MUSHROOM BREAKFAST SANDWICHES

Steps:

• Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
• Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
• Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
• Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
• Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
• To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.

SUNNY'S EASY FREEZE AND BAKE 24/7 MINI PIZZAS

Steps:

• Divide and spread the pizza sauce among the English muffin halves. Sprinkle the mozzarella in an even layer over the top of the sauce on each.
• Line a baking sheet with parchment paper and place the muffin halves next to each other in a row on one end. Spread out the pepperoni, peppers and onions, bacon, ham and pineapple in separate rows in a single layer next to the muffins. Sprinkle the oregano over everything. Freeze, uncovered, until the muffins are hard, 1 to 2 hours.
• Tightly wrap each English muffin half with plastic wrap and place in freezer-safe bags. Remove the toppings to separate freezer-safe bags. Freeze the muffins and toppings until ready to use.
• When ready to cook, preheat the oven or toaster oven to 400 degrees F. Remove as many English muffin halves as you like from the freezer. Top each base with the toppings of your choice. Bake until the cheese is melted and the muffins are cooked through, 15 to 18 minutes. Remove and rest 2 minutes before eating.

MINI SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
• Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat. Add the turkey bacon and cook turning frequently until crisp, about 8 minutes. Transfer to a cutting board and coarsely chop.
• In the same skillet, heat the oil. Add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.
• Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the mushroom and spinach mixture and then the chopped bacon.
• Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with greens.

SPINACH AND MUSHROOM PIZZA

Steps:

• Heat the oil in a skillet.
• Add the mushrooms and garlic.
• Cook until just soft.
• Set aside.
• Top the crust with 1/2 of the cheese.
• Add the tomatoes, basil, spinach (squeeze out any excess moisture) and mushrooms.
• Top with the remaining cheese.
• Bake at 400 for 10 minutes (or until lightly browned).

MUSHROOM AND SPINACH MINI PIZZAS

Steps:

• Preheat oven to 350 degrees F. Toast Sandwich Thins® halves just to light golden. In a skillet, heat 1 tablespoon of the oil from the marinated sundried tomatoes over medium heat. Add mushrooms and cook until soft and moisture is released, about 5 to 7 minutes, and season with salt and pepper to taste.
• Meanwhile, pulse 5 sundried tomatoes with 2 teaspoons of their oil in food processor until smooth and add ricotta. Pulse to incorporate and season to taste with salt and pepper.
• Spread approximately 2 tablespoons of the sundried tomato and ricotta mixture on top of each toasted Sandwich Thins® half. Top each pizza with a few baby spinach leaves and divide mushrooms between each pizza. Place pizzas on a baking sheet and bake for 3 to 5 minutes to heat and infuse all the flavors.