Spinach, mushroom and peppers omelet breakfast sandwiches

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 155.3
  • Total Fat: 9.6 g
  • Cholesterol: 197.5 mg
  • Sodium: 200.4 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 10.5 g

View full nutritional breakdown of Spinach, mushroom and peppers omelet breakfast sandwiches calories by ingredient


Freezer ready breakfast sandwiches. Freezer ready breakfast sandwiches.
Number of Servings: 8


    8 eggs
    8 oz sliced mushrooms
    16 0z bag of baby spinach
    1 c diced green, yellow, and red bell peppers
    1 c shredded sharp cheddar
    cooking spray


Use whatever veggies you like. Should last in the fridge for a week or can freeze and thaw then reheat for 1 minute in the microwave.


Sautee mushrooms and peppers until softened with a non stick pot. I just used cooking spray to keep from sticking. Add spinach, put a lid on the pan and stir occasionally until spinach is wilted. Take off heat. Let mixture cool while whisking eggs and few turns of fresh peppers. Spray cooking sheet with sides (12x9). I used a non stick one with cooking spray. Pour veggie mixture and move it around until every piece has some of each veggie. Pour eggs over top. Shake until even. Sprinkle top with cheese. Bake at 350 degrees for 25 minutes until set.

Serving Size: Makes 8 sandwiches

Number of Servings: 8

Recipe submitted by SparkPeople user LBOLLING2.