Beef and Spinach Breakfast Sandwich

Beef and Spinach Breakfast Sandwich

Courtesy of The Beef Checkoff 4 Servings • 7 MIn. Prep Time • 8 Min. Cook Time
Ingredients
12 oz. cooked beef (such as steak, roast, pot roast or deli roast beef), thinly sliced
4 eggs or 1 c. egg substitute
1/2 c. chopped fresh baby spinach
1/2 c. diced tomatoes
salt and pepper (optional)
4 slices reduced fat Swiss cheese
4 whole wheat round sandwich breads, split, toasted

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 min. 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 min. or until cheese is melted.

3. Place one egg portion on bread bottoms. Close sandwiches; serve immediately.

* Nutrition information per serving, 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 Courtesy of The Beef Checkoff.

Nutrition:

Calories: 384; Total Fat: 15g; Saturated Fat: 5g; Cholesterol: 282mg; Total Carbs: 22g; Fiber: 5g; Protein: 42g; Sodium: 336mg;