EGGS for breakfast

SIMPLE FRIED OR SCRAMBLED EGGS ARE ALL WELL AND GOOD, BUT EASY, PROTEIN-RICH BREAKFASTS DON'T HAVE TO BE BORING. TRY THESE UNEXPECTED WAYS TO DO YOUR MORNING EGGS-EACH WITH A SINGLE PAN IN HAND.

Fried Egg and Frico Sandwiches

PICTURED ON P. 5
START TO FINISH 20 minutes

1. Heat a 12-inch nonstick griddle or skillet over low. Sprinkle Parmesan cheese into four 4-inch rounds onto hot griddle. Cook just until cheese begins to melt, about 1 minute.

2. Break an egg onto each cheese round; sprinkle with salt and pepper. Cook until egg whites are completely set and yolks are desired doneness, 4 to 5 minutes. Top each with provolone cheese; cook until melted, about 3 minutes.

3. Layer English muffin bottoms with dried tomatoes, eggs, arugula, and muffin tops. Makes 4 sandwiches.

PER SANDWICH 380 cal., 18 g fat (7 g sat. fat), 207 mg chol., 760 mg sodium, 35 g carb., 1 g fiber, 3 g sugars, 19 g pro.

Freezer Breakfast Sandwiches

HANDS ON 15 minutes
BAKE 8 minutes at 350°F
FREEZE up to 1 month

1. Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending foil over pan edges. Coat foil with cooking spray. In a large bowl whisk together next seven ingredients (through black pepper). Pour mixture into prepared pan. Bake until set, 8 to 10 minutes.

2. Using foil, lift egg mixture from pan. Cut into six rectangles; halve each rectangle. Layer two egg pieces, two bacon pieces, and a cheese slice in each English muffin.

Wrap each in plastic wrap.

3. Transfer wrapped sandwiches to a freezer container. Freeze up to 1 month. To heat one sandwich, remove plastic. Wrap sandwich in a paper towel. Microwave, turning once, until heated through, 1/2 to 2 minutes. Add baby spinach leaves (if using). Makes 6 sandwiches.