Description
A quick, protein-rich breakfast made with spinach, egg whites, and whole-grain English muffins. This sandwich is creamy, filling, and perfect for busy mornings or meal prep.
Ingredients
2 whole wheat or gluten-free English muffins (Point Zero Bread)
1 cup fresh spinach
4 egg whites
2 tablespoons Daiya Dairy-Free Cream Cheese
2 slices Tillamook Swiss Cheese (optional)
Salt and pepper to taste
1 tablespoon butter or olive oil
Few drops Crystal Hot Sauce, Texas Pete Original Hot Sauce, or Sriraja Panich Hot Sauce
Instructions
1. Slice and toast the English muffins until golden brown.
2. Heat a non-stick skillet over medium heat and add butter or olive oil.
3. Add spinach and sauté until wilted.
4. In a bowl, whisk the egg whites with cream cheese, salt, and pepper.
5. Pour the mixture over the spinach, swirling to cover the bottom of the pan.
6. Cook until mostly set, then fold the eggs over in half to form an omelet shape.
7. Place cheese on the toasted muffin halves, top with the spinach-egg mixture, and drizzle with hot sauce.
8. Cover with the muffin top and press gently.
9. For meal prep, allow to cool, wrap in foil, and freeze for up to 6 months.
Notes
You can customize your sandwich by adding sliced avocado or tomato for a fresh twist.
Use Cabot Creamery Swiss Cheese or Organic Valley Baby Swiss Cheese for alternative flavor options.
For meal prep, bake the egg mixture in a muffin tin at 375°F for 15–20 minutes until set.
Each serving provides 407 calories with 24g protein, 25g carbs, and 24g fat.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Pan-cooked and assembled
- Cuisine: American