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Healthy Breakfast Sandwich

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A nutritious breakfast sandwich filled with sautéed veggies, fluffy baked eggs, and melty cheese, perfect for busy mornings or a leisurely brunch.

Ingredients

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  • Cooking spray or 2 teaspoons olive oil
  • 1/2 white onion – diced
  • 5 oz fresh spinach
  • 6 large eggs
  • 4 egg whites
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup milk
  • 1/4 cup shredded cheddar cheese
  • 1 cup sliced cherry tomatoes
  • 6 English muffins – sourdough or whole wheat
  • 6 cheddar cheese slices

Instructions

  1. Cook the veggies: In a medium pan, heat the cooking spray or olive oil over medium heat. Sauté the diced onion until it turns translucent, then add the fresh spinach. Cook until the spinach wilts.
  2. Prep the egg mixture: In a large mixing bowl, whisk together the large eggs, egg whites, kosher salt, ground black pepper, and milk until everything is thoroughly combined.
  3. Bake the eggs: Pour the egg mixture into a greased baking dish. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the eggs are set. Once done, let the dish cool slightly and slice it into portions.
  4. Build the breakfast sandwiches: Toast the English muffins lightly. On one half of each muffin, layer a slice of the baked egg, a slice of cheddar cheese, the sautéed veggies, and sliced cherry tomatoes. Cap it off with the other half of the muffin and dig in!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for about 30-60 seconds or enjoy cold.

Nutrition

Find it online: https://www.tastysavvy.com/healthy-breakfast-sandwich-2/