Healthy Meal Prep
Beef and Spinach Breakfast Sandwich Recipe

Beef and Spinach Breakfast Sandwich

Description

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

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

Instructions


  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.

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Nutritional Information

Beef and Spinach Breakfast Sandwich

Servings Per Recipe: 6
Calories: 199.1
% Daily Value *
protein: 48 %
carbohydrates: 3 %
exchange other carbs:
dietary fiber: 6 %
sugars:
fat: 10 %
saturated fat: 12 %
cholesterol: 48 %
vitamin a iu: 14 %
niacin equivalents: 8 %
vitamin b6: 5 %
vitamin c: 5 %
folate: 6 %
calcium: 27 %
iron: 13 %
magnesium: 10 %
potassium: 9 %
sodium: 31 %
thiamin: 3 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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