Recipe courtesy of Beef Checkoff Program
Recipe courtesy of Beef Checkoff Program
Watch how to make this recipe.
Beef and Spinach Breakfast Sandwich
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- Total: 20 min
- Cook: 20 min
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 265
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 36 mg
- Sodium
- 115 mg
- Total: 20 min
- Cook: 20 min
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 265
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 36 mg
- Sodium
- 115 mg
Ingredients
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.
