Vegetarian Breakfast Sandwiches
Description
Made with vegetarian sausage patties, mushrooms, and spinach, these English muffin sandwiches can be frozen ahead for breakfast all week.
Ingredients
•
olive oil cooking spray
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4 vegetarian sausage patties
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4 ounces fresh mushrooms, chopped
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3/4 cup finely chopped fresh spinach
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2 cloves garlic, minced
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1/2 teaspoon Italian seasoning
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1 pinch chili powder, or to taste
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1 pinch cayenne pepper, or to taste
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salt and ground black pepper to taste
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1 cup egg whites
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1/2 cup low-fat cream cheese
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4 English muffins, split and toasted
Directions
1
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.
2
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.
3
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.
4
Spread cream cheese over English muffin halves. Sandwich a sausage patty and wedge of egg between each English muffin.