Vegetarian Breakfast Sandwiches
Delicious veggie-filled breakfast sandwiches. I make large batches of these and keep them in the freezer. Take one out the night before and let defrost in fridge. In the morning, just nuke and you have a yummy hot breakfast.
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Recipe Summary
Ingredients
4
Original recipe yields 4 servings
Directions
Cook's Notes:
Substitute 4 whole eggs, lightly beaten, for the liquid egg whites, if desired.
Use fat-free cream cheese, if preferred.
Nutrition Facts
Per Serving:
346 calories; protein 22.7g; carbohydrates 33.6g; fat 13.8g; cholesterol 17.9mg; sodium 772.4mg.
Full Nutrition