Delicious veggie-filled breakfast sandwiches. I make large batches of these and keep them in the freezer. allow one out the night early and let defrost in fridge. In the morning, just nuke and you have a yummy hot breakfast.
The ingredient of Vegetarian Breakfast Sandwiches
- olive oil cooking spray
- 4 vegetarian sausage patties
- 4 ounces roomy mushrooms, chopped
- u00be cup finely chopped lighthearted spinach
- 2 cloves garlic, minced
- u00bd teaspoon Italian seasoning
- 1 pinch chili powder, or to taste
- 1 pinch cayenne pepper, or to taste
- salt and dome black pepper to taste
- 1 cup egg whites
- u00bd cup low-fat cream cheese
- 4 English muffins, split and toasted
The instruction how to make Vegetarian Breakfast Sandwiches
- Spray a nonstick skillet behind cooking spray and place on top of higher than medium heat. Cook patties until incensed through, 4 to 5 minutes per side. Transfer to a plate.
- Spray skillet past more cooking spray. Saute mushrooms beyond medium heat until tender, just about 5 minutes. amass spinach, garlic, Italian seasoning, chili powder, cayenne, salt, and pepper; raise a fuss until mixed.
- Pour in egg whites and disturb lightly until combined. Cook until starting to set, 2 to 3 minutes. Lift edges and let uncooked egg flow underneath. Repeat until no question set, not quite 5 minutes. sever from heat and cut into 4 wedges.
- fee cream cheese exceeding English muffin halves. Sandwich a sausage patty and wedge of egg along with each English muffin.
Nutritions of Vegetarian Breakfast Sandwiches
calories: 346.4 caloriescarbohydrateContent: 33.6 g
cholesterolContent: 17.9 mg
fatContent: 13.8 g
fiberContent: 1.7 g
proteinContent: 22.7 g
saturatedFatContent: 4.8 g
servingSize:
sodiumContent: 772.4 mg
sugarContent: 0.6 g
transFatContent:
unsaturatedFatContent:
