Vegetarian

Veggie and Egg Breakfast Sandwich is for Breakfast.

Veggie and Egg Breakfast Sandwich takes 5 minutes to prepare.

Veggie and Egg Breakfast Sandwich takes 5 minutes to cook.

Veggie and Egg Breakfast Sandwich makes 1 servings.

The ingredients for Veggie and Egg Breakfast Sandwich are:

1 Milton's Healthy Multi-Grain English Muffin
1 Laughing Cow Light Creamy Swiss Original Cheese wedge
1/2 cup baby spinach
1/4 cup grape or cherry tomatoes
1/4 cup any color bell pepper, chopped
1 egg
1 tablespoon chopped onion
1/4 teaspoon garlic, minced
dash of salt and/or red pepper flakes (optional)

Here is how you make Veggie and Egg Breakfast Sandwich:

Spray a small skillet with non-stick cooking spray. Over medium heat saute the onion, garlic and bell pepper for 3 minutes. Meanwhile, beat the egg with a small splash of water (1 tsp or so) and seasonings, if desired. Add the tomatoes to the skillet (or sometimes I eat them fresh on the side) and spinach. Cook until spinach is wilted. Toast your english muffin and spread with the laughing cow cheese wedge.Once spinach is wilted add the egg and cook through. As it solidifies, try and arrange it to the size of the muffin so it fits nicely. Add the egg to the muffin to make it a sandwich and enjoy.Serving Size:?1 sandwich

The nutritional information for Veggie and Egg Breakfast Sandwich is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 278.6

• Total Fat: 7.2 g
• Cholesterol: 189.5 mg
• Sodium: 628.1 mg
• Total Carbs: 42.1 g
• Dietary Fiber: 4.0 g
• Protein: 13.1 g