32 Eggs, Baby Spinach, Homemade Roasted Peppers, Swiss Cheese Recipe

Roast and peel peppers

Preheat oven to 475°F (245°C). Halve and seed all bell peppers. Toss pepper halves with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a rimmed baking sheet, skin side up. Roast 20–25 minutes until skins are blistered and charred. Remove from oven and transfer peppers to a large bowl; cover tightly with plastic wrap or place in a sealed container to steam for 15 minutes (this loosens skins).

After steaming, peel skins from peppers using your fingers or a small knife, discard skins, and slice the roasted peppers into 1/2-inch strips. Set aside 6–8 strips per sandwich (about 24–32 strips total). Reserve any juices for flavoring if desired.

Sauté spinach

Heat 2 tbsp olive oil in a wide skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add packed baby spinach in batches, stirring until wilted. Season with 1 tsp salt and 1/2 tsp black pepper. Cook until all spinach is wilted and any excess liquid has mostly evaporated, about 4–6 minutes. Transfer wilted spinach to a colander and press out excess moisture with the back of a spoon or paper towels. Chop coarsely and set aside.

Whisk eggs

In a very large mixing bowl, crack all 32 eggs. Add 2 cups whole milk, 2 tsp salt, and 1 tsp freshly ground black pepper. Whisk vigorously until fully combined and slightly frothy, about 1–2 minutes.

Cook scrambled eggs (batch method)

Melt 1 tbsp butter in a large nonstick skillet over medium-low heat. Pour in approximately 1/4 of the egg mixture (about 8 eggs worth) to make a batch; you will cook four batches total. Gently stir eggs with a silicone spatula, pulling edges to center and allowing uncooked egg to flow to the pan. When curds are set but still moist, after about 3–5 minutes, add 1/4 of the cooked spinach and fold to combine. Remove eggs to a warm oven (kept at 200°F/95°C) or transfer to a covered dish to keep warm. Wipe skillet clean and repeat three more times, using 1 tbsp butter per batch, until all egg mixture is cooked. Alternatively, if you have a very large griddle, cook larger quantities in fewer batches but avoid high heat to keep eggs tender.

Toast muffins

Preheat broiler or toaster oven. Split the 24 English muffins and spread softened butter on cut sides. Toast under broiler or in a toaster oven until golden and crisp, about 1–2 minutes under broiler—watch carefully to avoid burning.

Assemble sandwiches

Lay toasted muffin bottoms on a work surface. For each sandwich: place approximately 1/24 of the scrambled egg mixture (about 1.3 eggs worth) or form an even portion to make a generous egg layer. Top eggs with 1 slice of Swiss cheese (or ~1 oz shredded), 1–2 strips of roasted pepper, and about 2/3 cup tightly packed wilted spinach (dividing the prepared spinach evenly among sandwiches). Spread mayonnaise on the muffin top if using, and close the sandwich. If you prefer melted cheese, place assembled open sandwiches under the broiler for 30–45 seconds until cheese melts.

Serve immediately, or wrap sandwiches in parchment and keep warm in a 170–200°F (77–95°C) oven for up to 30 minutes before serving. Leftovers keep refrigerated for up to 3 days; reheat wrapped in foil at 325°F (160°C) until warmed through.