Recipe: Vegetarian Breakfast Sandwiches

Delicious veggie-filled breakfast sandwiches. I make large batches of these and keep them in the freezer. Take one out the night before and let defrost in fridge. In the morning, just nuke and you have a yummy hot breakfast.

Vegetarian Breakfast Sandwiches Ingredients

• olive oil cooking spray

• 4 vegetarian sausage patties

• 4 ounces fresh mushrooms, chopped

• cup finely chopped fresh spinach

• 2 cloves garlic, minced

• teaspoon Italian seasoning

• 1 pinch chili powder, or to taste

• 1 pinch cayenne pepper, or to taste

• salt and ground black pepper to taste

• 1 cup egg whites

• cup low-fat cream cheese

• 4 English muffins, split and toasted

How to Make Vegetarian Breakfast Sandwiches

1. Spray a nonstick skillet with cooking spray and place over medium heat. Cook patties until heated through, 4 to 5 minutes per side. Transfer to a plate.

2. Spray skillet with more cooking spray. Saute mushrooms over medium heat until tender, about 5 minutes. Add spinach, garlic, Italian seasoning, chili powder, cayenne, salt, and pepper; stir until mixed.

3. Pour in egg whites and stir lightly until combined. Cook until starting to set, 2 to 3 minutes. Lift edges and let uncooked egg flow underneath. Repeat until completely set, about 5 minutes. Remove from heat and cut into 4 wedges.

4. Spread cream cheese over English muffin halves. Sandwich a sausage patty and wedge of egg between each English muffin.

Vegetarian Breakfast Sandwiches Nutritions

• Calories: 346.4 calories

• Carbohydrate: 33.6 g

• Cholesterol: 17.9 mg

• Fat: 13.8 g

• Fiber: 1.7 g

• Protein: 22.7 g

• SaturatedFat: 4.8 g

• ServingSize:

• Sodium: 772.4 mg

• Sugar: 0.6 g

• TransFat:

• UnsaturatedFat:

Source: Vegetarian Breakfast Sandwiches