Recipe courtesy of Beef Checkoff Program

Beef and Spinach Breakfast Sandwich

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  • Total: 20 min
  • Cook: 20 min
  • Yield: 4 Servings
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12 ounces cooked beef (such as steak, roast, pot roast or deli roast beef), thinly sliced

4 eggs or 1 cup egg substitute

1/2 cup chopped fresh baby spinach

1/2 cup diced tomatoes

Salt and pepper (optional)

4 slices reduced-fat Swiss cheese

4 whole wheat round thin sandwich breads, split, toasted


  1. 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.