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Wednesday, May 18, 2022

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

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