Beef and Spinach Breakfast Sandwich

• 20 min
• 4 SERVINGS
• 380 Cal
• 42 g Protein

Ingredients:

• 12 ounces leftover cooked beef (such as steak, roast like Prime Rib Roast, pot roast or deli roast beef), thinly sliced
• 4 eggs or 1 cup egg substitute
• 1/2 cup chopped fresh baby spinach
• 1/2 cup diced tomatoes
• Salt and pepper (optional)
• 4 slices reduced-fat Swiss cheese
• 4 whole wheat round thin sandwich breads, split, toasted

Cooking:

1. Combine eggs, spinach and tomato in medium bowl. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add egg mixture; cook 2 to 4 minutes or until eggs are almost set, stirring occasionally. Sprinkle with salt and pepper, if desired.
2. Divide egg mixture into 4 separate portions in pan. Evenly top with cheese and beef. Remove from heat and cover. Let stand 1 to 2 minutes or until cheese is melted.
3. Place one egg portion on bread bottoms. Close sandwiches; serve immediately.