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

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 sandwiches
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spray a nonstick skillet with cooking spray and place over medium heat. Cook patties until heated through, 4 to 5 minutes per side. Transfer to a plate.

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  • Spray skillet with more cooking spray. Saute mushrooms over medium heat until tender, about 5 minutes. Add spinach, garlic, Italian seasoning, chili powder, cayenne, salt, and pepper; stir until mixed.

  • Pour in egg whites and stir lightly until combined. Cook until starting to set, 2 to 3 minutes. Lift edges and let uncooked egg flow underneath. Repeat until completely set, about 5 minutes. Remove from heat and cut into 4 wedges.

  • Spread cream cheese over English muffin halves. Sandwich a sausage patty and wedge of egg between each English muffin.

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

346 calories; protein 22.7g; carbohydrates 33.6g; fat 13.8g; cholesterol 17.9mg; sodium 772.4mg. Full Nutrition
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