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Beef and Spinach Breakfast Sandwich
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 7 MIn.
Cook Time: 8 Min.
What you need:
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12 oz. cooked beef (such as steak, roast, pot roast or deli roast beef), thinly sliced
4 eggs or 1 c. egg substitute
1/2 c. chopped fresh baby spinach
1/2 c. diced tomatoes
salt and pepper (optional)
4 slices reduced fat Swiss cheese
4 whole wheat round sandwich breads, split, toasted
What to do:
1. Combine eggs, spinach and tomato in medium bowl. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add egg mixture; cook 2 to 4 min. or until eggs are almost set, stirring occasionally. Sprinkle with salt and pepper, if desired.
2. Divide egg mixture into 4 separate portions in pan. Evenly top with cheese and beef. Remove from heat and cover. Let stand 1 to 2 min. or until cheese is melted.
3. Place one egg portion on bread bottoms. Close sandwiches; serve immediately.

* Nutrition information per serving, using egg substitute: 366 calories; 13 g fat (4 g saturated fat; 71 mg cholesterol; 380 mg sodium; 22 g carbohydrate; 5.4 g fiber; 43 g protein.

* Recipe Courtesy of The Beef Checkoff.
Nutritional information:
Calories: 384;   Total Fat: 15g;   Saturated Fat: 5g;   Cholesterol: 282mg;   Total Carbs: 22g;   Fiber: 5g;   Protein: 42g;   Sodium: 336mg;  
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