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Published on January 07, 2015

Wake-n-Take Breakfast Sandwich

Yield:
# Servings: 1
Serving size: 1 sandwich
 

What you need:

1 each 100% whole wheat English Muffin, toasted
1 each whole egg
1 each egg white
¼ cup frozen, chopped spinach, thawed, drained
1 tbsp reduced-fat cheddar-jack cheese, shredded
Pinch ground black pepper
 

What you do:

  1. In a small bowl, whisk the egg and egg white, until well combined
  2. Add the chopped spinach, cheese, and ground black pepper, and stir to combine
  3. Cook the egg mixture in the microwave until cook through, and no loose egg liquid remains; about 2 minutes
  4. Place English muffin in toaster, while eggs are cooking, and toast until desired doneness
  5. Remove egg dish from the microwave, and lift cooked eggs out of bowl.  Place on top of ½ of toasted English muffin.  Cap with the other half of the English muffin
  6. Enjoy!  

Nutrition: (per serving)

Calories 260, Total Fat 8g, Saturated Fat 2.5g, Trans Fat 0g, Cholesterol 190mg, Sodium 450mg, 
Total Carbohydrate 30g, Dietary Fiber 8g, Sugars 6g, Protein 19g, VitA 100%, VitC 4%, Calcium 30%,
Iron 20%

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