Spinach Cheddar Egg Breakfast Sandwich

Ingredients

• 6 Each large eggs - 6 (count), whisked
• 2 Cup baby spinach - 2 cups (60 g), 60 g total
• 0.5 Cup shredded sharp cheddar cheese - 1/2 cup (56 g), 56 g total
• 4 Each whole-grain English muffins - 4 (count), split
• 1 Each tomato - 1 medium (150 g), medium
• 2 Tablespoon fresh chives - 2 tablespoons (6 g), 6 g total
• 2 Tablespoon milk - 2 tablespoons (30 ml), 30 ml total
• 1 Tablespoon unsalted butter - 1 tablespoon (14 g), 14 g total
• 0.25 Teaspoon kosher salt - 1/4 teaspoon (1.5 g), 1.5 g total
• 0.13 Teaspoon black pepper - 1/8 teaspoon (0.3 g), 0.3 g total

Instructions

1. Prep vegetables, muffins, and eggs

   1. *Slice the tomato*, *chop the chives*, split the English muffins, and whisk the eggs with milk, salt, and pepper until *evenly combined*.

2. Toast the muffins

   2. Toast the English muffins in the toaster until *lightly crisp*, then set them cut-side up for easy assembly.

3. Wilt the spinach

   3. Melt the butter in a skillet over *medium heat*, add the spinach, and cook for *1 to 2 minutes* until just wilted.

4. Start the folded egg

   4. Pour in the egg mixture, sprinkle with chives, and cook undisturbed until the edges look *mostly set*, about *2 minutes*.

5. Fold and melt the cheese

   5. 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.

6. Assemble sandwiches

   6. 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.

7. Serve

   7. Serve warm while the muffins are *crisp* and the cheddar is *melty*.