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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 346 Calories

Ingredients

• 1 cup egg whites
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• ½ teaspoon Italian seasoning
• 4 English muffins, split and toasted
• 1 pinch cayenne pepper, or to taste
• 4 ounces fresh mushrooms, chopped
• olive oil cooking spray
• 1 pinch chili powder, or to taste
• 4 vegetarian sausage patties
• ¾ cup finely chopped fresh spinach
• ½ cup low-fat cream cheese

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Spread cream cheese over English muffin halves. Sandwich a sausage patty and wedge of egg between each English muffin.