72 Eggs, Fresh Mushrooms, Baby Spinach, Vermont Cheddar Cheese Recipe

Prep mushrooms and spinach

Clean mushrooms with a damp towel or quick rinse and pat dry. Slice mushrooms to about 1/4-inch thickness. Roughly chop baby spinach if leaves are large. Mince garlic. Measure and shred the cheddar.

Sauté mushrooms

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add sliced mushrooms in a single layer and cook without stirring for 2 minutes to brown, then stir and continue cooking 3–4 minutes until golden and any liquid has evaporated. Season mushrooms with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer mushrooms to a bowl and set aside.

Wilt spinach and combine with mushrooms

Return the skillet to medium heat and add remaining 2 tablespoons butter. Add minced garlic and cook 20–30 seconds until fragrant. Add chopped baby spinach in batches, cooking and stirring until just wilted, about 2–3 minutes total. Season with 1/2 teaspoon salt and a pinch of pepper. Return the sautéed mushrooms to the skillet and stir to combine. Remove skillet from heat.

Whisk eggs

Crack the eggs into a large bowl. Add 3 tablespoons of whole milk, remaining 1 teaspoon salt, and 3/4 teaspoon black pepper. Whisk vigorously until fully combined and slightly frothy (about 30 seconds).

Cook scrambled egg mixture

Wipe the skillet clean and reduce heat to medium-low. Add a little butter or nonstick spray to coat. Pour the whisked eggs into the skillet and let them sit undisturbed for about 20 seconds. With a heatproof spatula, gently push set edges toward the center, tilting the pan to let liquid egg flow to the edges. When eggs are about 70% set but still glossy and soft, fold in the spinach-mushroom mixture and 2 cups of shredded Vermont cheddar. Stir gently until eggs finish cooking but remain moist — about 1–2 more minutes. Taste and adjust seasoning.

Keep warm for assembly

Transfer the finished egg, mushroom, spinach and cheddar mixture to a shallow pan and cover loosely with foil to keep warm while you toast and assemble the sandwiches. If making the full 72-egg batch scale (see notes) keep mixture warm in a low oven (200°F / 95°C).

Split English muffins or rolls and toast them cut-side down in a dry skillet or toaster until golden (about 2–3 minutes). Spread 1/2 tablespoon softened butter on each toasted half while still warm if desired.

Portion the egg mixture: use about 1 cup of the warm egg mixture per sandwich (this yields a generous filling). Spoon the portion onto the bottom half of each toasted muffin.

Top each portion with an additional tablespoon of shredded Vermont cheddar if you want extra cheesiness. Place the top muffin half on each sandwich and press lightly. If you prefer melted extra cheese, place assembled sandwiches under a broiler for 1–2 minutes or in a 350°F (175°C) oven for 3–4 minutes until cheese softens (watch closely).

Serve immediately with optional hot sauce or ketchup. Sandwiches can be wrapped in parchment and refrigerated for up to 2 days or frozen individually for up to 1 month (reheat in oven or toaster oven until heated through).