VEGETARIAN BREAKFAST SANDWICHES

Vegetarian Breakfast Sandwiches image

Delicious veggie-filled breakfast sandwiches. I make large batches of these and keep them in the freezer. Take one out the night before and let defrost in fridge. In the morning, just nuke and you have a yummy hot breakfast.

Provided by Linda T

Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

olive oil cooking spray
4 vegetarian sausage patties
4 ounces fresh mushrooms, chopped
¾ cup finely chopped fresh spinach
2 cloves garlic, minced
½ teaspoon Italian seasoning
1 pinch chili powder, or to taste
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 cup egg whites
½ cup low-fat cream cheese
4 English muffins, split and toasted

Steps:

Spray a nonstick skillet with cooking spray and place over medium heat. Cook patties until heated through, 4 to 5 minutes per side. Transfer to a plate.
Spray skillet with more cooking spray. Saute mushrooms over medium heat until tender, about 5 minutes. Add spinach, garlic, Italian seasoning, chili powder, cayenne, salt, and pepper; stir until mixed.
Pour in egg whites and stir lightly until combined. Cook until starting to set, 2 to 3 minutes. Lift edges and let uncooked egg flow underneath. Repeat until completely set, about 5 minutes. Remove from heat and cut into 4 wedges.
Spread cream cheese over English muffin halves. Sandwich a sausage patty and wedge of egg between each English muffin.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 33.6 g, Cholesterol 17.9 mg, Fat 13.8 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 4.8 g, Sodium 772.4 mg, Sugar 0.6 g