EGG SANDWICHES FOR A CROWD
Hungry mouths to feed the morning after Thanksgiving? Put that leftover turkey to good use and make a quick, no-fuss frittata in a baking dish, then slice and place on toast slathered with Dijonnaise.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Yield Makes 8 sandwiches
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees with rack in center.
- In a large bowl, whisk together eggs, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in turkey, spinach, half the bacon pieces, and 3/4 cup cheese. Pour into a buttered 9-by-13-inch baking dish. Sprinkle with remaining half of bacon pieces and 3/4 cup cheese.
- Bake until set, 18 minutes. Switch oven to broil and cook until browned in places, about 3 minutes more. Let cool slightly.
- Meanwhile, stir together equal parts mustard and mayonnaise. Slice frittata into 8 rectangles. Serve between or atop slices of toast with Dijonnaise.
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