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
  • 384
    Cal
  • 42 g
    Protein

Ingredients & Cooking

Ingredients:

  • 12 ounces cooked beef (such as steak, 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:

  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.

Nutrition Information

Butcher Counter

Beef and Spinach Breakfast SandwichTop Sirloin Filet Sirloin Primal

Tender, thick and perfectly portioned from larger Top Sirloin Steaks. Season simply with salt and pepper or your favorite rub before grilling.

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