BEEF AND SPINACH BREAKFAST SANDWICH

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.
A great way to use leftover steak or roast! This recipe combines beef, egg and spinach on a thin sandwich roll.
30 Minutes or Less
  • Total Recipe Time: 15 to 20 minutes
  • Makes 4 servings

INGREDIENTS

  1. 12 ounces cooked beef (such as steak, roast, pot roast or deli roast beef), thinly sliced
  2. 4 eggs or 1 cup egg substitute
  3. 1/2 cup chopped fresh baby spinach
  4. 1/2 cup diced tomatoes
  5. Salt and pepper (optional)
  6. 4 slices reduced-fat Swiss cheese
  7. 4 whole wheat round thin sandwich breads, split, toasted

INSTRUCTIONS FOR BEEF AND SPINACH BREAKFAST SANDWICH

  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 minutes 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 minutes or until cheese is melted.
  3. Place one egg portion on bread bottoms. Close sandwiches; serve immediately.
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