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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:
(click + to add ingredients to your shopping list)
+ 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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