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
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 (roughly the same size as your English muffins), cut the eggs into rounds. (Save the scraps to make breakfast quesadillas.)
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.
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.
Recipe Notes
- Storage: The foil-wrapped breakfast sandwiches can be stored in a resealable plastic bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.