Breakfast

Veggie and Egg Breakfast sandwich is for Breakfast.

Veggie and Egg Breakfast sandwich takes several minutes to prepare.

Veggie and Egg Breakfast sandwich takes several minutes to cook.

Veggie and Egg Breakfast sandwich makes 4 servings.

The ingredients for Veggie and Egg Breakfast sandwich are:

4 whole wheat english muffins
5 egg whites
1 egg
1/3 cup NF milk
2 Tbsp Olive oil
7 oz. soy sausage (1/2 Gimme Lean package)
1 can diced tomatoes, drained
1/2 cup diced onion
1/2 cup chopped bell pepper (mix of red/green/yellow)
2 cloves garlic, minced
1/2 cup broccoli
1/8 tsp crushed red pepper/cayenne
1/2 tsp ground black pepper
1 tsp Kosher salt
4 Tbsp shredded parmesan cheese

Here is how you make Veggie and Egg Breakfast sandwich:

In a large skillet, heat olive oil and add onions, peppers, salt, pepper, and cayenne. Saute until soft 3-5 minutes.Add garlic, tomatoes, broccoli, and soy sausage. Break the sausage up into bite sized pieces. Saute until much of the liquid has evaporated and broccoli is cooked, 5 minutes. Remove from heat and allow to cool completely.In a large mixing bowl mix together egg whites, egg and milk. Once it has cooled add the veggie mixture and stir to combine.Dish 3/4-cup portions into small bowls/ramekins (not wider than the english muffins) top with 1 Tbsp parmesan each and microwave on high until the egg is set (2-3 minutes). At this point, you can either dish them all up on toasted english muffins or let them cool, wrap in cling wrap and place in the fridge for up to a week. When ready to use unwrap and heat for a minute and place between slices of toasted english muffin.Serving Size: makes 4 3/4-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user ALEXISMICHELLE.

The nutritional information for Veggie and Egg Breakfast sandwich is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 341.5

• Total Fat: 11.1 g
• Cholesterol: 50.3 mg
• Sodium: 1,396.5 mg
• Total Carbs: 39.8 g
• Dietary Fiber: 8.6 g
• Protein: 24.5 g