Vegetarian Breakfast Sandwiches recipe

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Ingredients

olive oil cooking spray
4 vegetarian sausage patties
4 ounces fresh mushrooms, chopped
¾ cup finely chopped fresh spinach
2 cloves garlic, minced
½ teaspoon Italian seasoning
1 pinch chili powder, or to taste
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 cup egg whites
½ cup low-fat cream cheese
4 English muffins, split and toasted

Nutrition Info

346.4 calories
carbohydrate: 33.6 g
cholesterol: 17.9 mg
fat: 13.8 g
fiber: 1.7 g
protein: 22.7 g
saturatedFat: 4.8 g
servingSize: -
sodium: 772.4 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

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

Recipe Yield

4 sandwiches

Recipe Note

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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