Beef and Spinach Breakfast Sandwich recipe

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Ingredients

12 ounces cooked beef (such as steak, roast, pot roast or deli roast beef), thinly sliced
4 eggs or equivalent egg substitute
½ cup chopped fresh baby spinach
½ cup diced tomatoes
1 pinch Salt and black pepper
4 slices reduced-fat Swiss cheese
4 whole wheat round thin sandwich breads, split, toasted

Nutrition Info

199.1 calories
carbohydrate: 9.9 g
cholesterol: 144.7 mg
fat: 6.6 g
fiber: 1.6 g
protein: 24.1 g
saturatedFat: 2.4 g
servingSize: -
sodium: 770.4 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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 minutes 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 minutes or until cheese is melted.

  3. Place one egg portion on bread bottoms. Close sandwiches, serve immediately.

Recipe Yield

6 servings

Recipe Note

A great way to use leftover steak or roast! This recipe combines beef, egg and spinach on a thin sandwich roll.

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