A quick and easy breakfast with whole grain muffins, egg whites, spinach, and fresh tomato.

Molly

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Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
2
Yield:
2 sandwiches
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook egg whites in a nonstick skillet over medium heat until opaque, about 4 minutes.

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  • Toast English muffins. Divide cooked egg whites between 2 muffin bottoms. Top with spinach, 1 tomato slice, and muffin tops.

Nutrition Facts

186 calories; protein 16.3g 33% DV; carbohydrates 28.8g 9% DV; fat 1.5g 2% DV; cholesterol 0mg; sodium 474mg 19% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/29/2020
It was awesome as is! The second time I made it I added avocado and made it even better! Love this recipe. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/20/2017
Delicious:)) Lovely breakfast sandwich i used a bit of coconut oil to cook the egg whites i like the flavor. Thank you Molly for the recipe. A keeper for sure... Read More
Rating: 4 stars
02/03/2019
I little plain but very good. Read More
Rating: 5 stars
03/22/2018
Quick easy and delicious. Very filling. I cooked my egg white in a pan I lightly sprayed with Pam and had no aftertaste. Highly recommend. Read More
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Rating: 5 stars
01/28/2020
It was awesome as is! The second time I made it I added avocado and made it even better! Love this recipe. Read More
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