Beef and Spinach Breakfast Sandwich
A great way to use leftover steak or roast! This recipe combines beef, egg and spinach on a thin sandwich roll.
-
20
min -
4
SERVINGS -
380
Cal -
42 g
Protein
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Ingredients:
- 12 ounces leftover cooked beef (such as steak, roast like Prime Rib 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
Cooking:
-
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.
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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.
-
Place one egg portion on bread bottoms. Close sandwiches; serve immediately.
Nutrition:
0 % *
0 % DV **
0 % DV
0 % DV
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 384 Calories; 135 Calories from fat; 15g Total Fat (5 g Saturated Fat; 5 g Monounsaturated Fat;) 282 mg Cholesterol; 336 mg Sodium; 22 g Total Carbohydrate; 5.4 g Dietary Fiber; 42 g Protein; 4.8 mg Iron; 4.7 mg NE Niacin; 0.3 mg Vitamin B6; 3.2 mcg Vitamin B12; 6 mg Zinc; 41.4 mcg Selenium; 127.1 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Vitamin B6.
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