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

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.

384 CALORIES

0 % *

5g SAT FAT

0 % DV **

42g PROTEIN

0 % DV

4.8 mg IRON

0 % DV

6 mg ZINC

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 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 Dietary Fiber, Protein, Iron, Niacin, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Vitamin B6.

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