14m$9.40Spinach Cheddar Egg Breakfast Sandwich
A folded egg breakfast sandwich on whole-grain English muffins with tender spinach, melted cheddar, tomato, and chives. It is quick, vegetarian, high-protein, and neat enough for a handheld breakfast.
- Energy
- 346 calories per serving
- Protein
- 19.1 g per serving
- Carbs
- 29.5 g per serving
- Fat
- 16.7 g per serving
- Sodium
- 643 mg per serving
Shopping options
whole-grain English muffins
4 Each
Dave's Killer Bread Rockin' Grains English Muffins Organic Whole Grain English Muffins
67%
kosher salt
0.25 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
0%
unsalted butter
1 Tablespoon
Kroger® Unsalted Butter Sticks
3%
baby spinach
2 Cup
Simple Truth Organic® Baby Spinach
42%
tomato
1 Each
Fresh Red Tomato
54%
fresh chives
2 Tablespoon
Simple Truth Organic® Chives
43%
shredded sharp cheddar cheese
0.5 Cup
Kroger® Sharp Cheddar Shredded Cheese
25%
large eggs
6 Each
Kroger® Grade A Large White Eggs
50%
milk
2 Tablespoon
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
6%
black pepper
0.13 Teaspoon
Smart Way™ Ground Black Pepper
0%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- large eggs-6 each
- baby spinach-2 cups
- shredded sharp cheddar cheese-0.5 cups
- whole-grain English muffins-4 each
- tomato-1 each
- fresh chives-2 tablespoons
- milk-2 tablespoons
- unsalted butter-1 tablespoon
- kosher salt-0.25 teaspoons
- black pepper-0.13 teaspoons
Slice the tomato, chop the chives, split the English muffins, and whisk the eggs with milk, salt, and pepper until evenly combined.
Keep the knife blade angled away from fingers while slicing and chopping.
Keep raw eggs away from ready-to-eat ingredients and wash hands after handling them.
Toast the English muffins in the toaster until lightly crisp, then set them cut-side up for easy assembly.
Use a dry towel or mitt when handling hot toasted muffins.
Melt the butter in a skillet over medium heat, add the spinach, and cook for 1 to 2 minutes until just wilted.
Keep the skillet handle turned inward to prevent bumps and spills.
Pour in the egg mixture, sprinkle with chives, and cook undisturbed until the edges look mostly set, about 2 minutes.
Cook eggs until fully set with no visible runny areas.
Use the spatula to fold the egg into a compact rectangle, sprinkle cheddar over the top, and cook for 1 to 2 minutes until the cheese is melted and the egg is fully set.
Cook the egg until fully set before portioning.
Cut the folded egg into 4 portions, place each portion on a toasted muffin bottom, top with tomato slices, and close with the muffin tops.
Keep fingers clear of the knife while cutting the folded egg into portions.
Serve warm while the muffins are crisp and the cheddar is melty.
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