Simple Pan Egg Breakfast Open Faced Sandwiches

Ingredients

6 slices of Rudolph's Bavarian Multigrain Bread toasted,
6 slices of Brandt Black Forest Ham cut into strips,
12 large eggs,
1 tbsp. of milk, 1 tsp.
Italian herbs,
1 cup baby arugula optional, freshly ground pepper and salt to taste

Direction

Preheat the oven to 300°F. Generously coat a half sheet pan with non-stick cooking spray. In a large bowl, crack all 12 eggs, add salt and pepper, Italian herbs and milk, whisk until well combined. Add the Brandt Black Forest Ham strips and gently fold until mixed. Pour the mixture into the prepared pan. Bake until the eggs are just set, about 15 minutes. Transfer to a cutting board and cut into squares. Toast the Rudolph's Bavarian Multigrain Bread. Place an egg square onto each toast slices. Add baby arugula or other greens. Serves 4-6

Simple Pan Egg Breakfast Open Faced Sandwiches