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Beef and Spinach Breakfast Sandwich

Beef and Spinach Breakfast SandwichRecipe and photograph courtesy of The Beef Checkoff.

Recipe Ingredients:

12 ounces cooked beef (such as steak, roast, pot roast or deli roast beef), thinly sliced
4 large eggs or 1 cup egg substitute
1/2 cup chopped fresh baby spinach
1/2 cup diced tomatoes
Salt and ground black pepper (optional)
4 slices reduced fat Swiss cheese
4 whole wheat round sandwich breads, split, toasted

Cooking 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.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 384; Total Fat: 15g; Saturated Fat: 5g; Cholesterol: 282mg; Total Carbs: 22g; Fiber: 5g; Protein: 42g; Sodium: 336mg.

Nutritional Information Per Serving (1/4 of recipe 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 and photograph courtesy of The Beef Checkoff.