Breakfast Sandwiches

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 232.7
  • Total Fat: 7.4 g
  • Cholesterol: 10.6 mg
  • Sodium: 812.6 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 6.1 g
  • Protein: 18.1 g

View full nutritional breakdown of Breakfast Sandwiches calories by ingredient

Number of Servings: 4


    1 cup egg substitute
    2-4 Tbls water
    1/2 cup chopped peppers (red, yellow, green)
    1/2 cup chopped onion
    1 cup coursely chopped spinach
    1/4 cup sliced sun-dried tomatoes
    2 tsp olive oil
    1/2 cup reduced fat feta cheese
    4 sandwich thins


Whisk the egg substitute and the water together.

Add olive oil to a skillet and heat over medium heat.
Add the peppers and onions, and cook until tender. Add the spinach and sun-dried tomatoes, and saute for 1-2 minutes. Make sure the vegetables evenly cover the pan.

Pour the egg mixture over the vegetables. Sprinkle the feta cheese on top. Reduce the heat to medium-low, and cover the pan. Let cook for 5-6 minutes until the egg mixture is set.

Divide the egg into four equal portions. Place one portion onto each sandwich thin.

Makes four servings.

**Note: you can toast the sandwich thin prior to placing the egg mixture, but I like to throw the sandwich into my panini press to finish. The pressed sandwiches freeze well, and are a great breakfast on the go.

Number of Servings: 4

Recipe submitted by SparkPeople user JANAESTOCK.