For some reason, I always start off a journey of well-being and healthy living by finding new breakfast recipes. There’s just something about starting your day off right that makes you want to stay track (or at least, not go too far off track). But it’s so hard to find healthy breakfast alternatives that are filling, delicious and portable.
Egg White, Spinach, and Feta Breakfast Sandwiches
- Arnold whole wheat sandwich thins
- 6 T Egg Beaters Egg Whites, or 2 egg whites
- 1 Tbsp Crumbled feta
- 1/2 Tbsp Julienne cut sun dried tomatoes (dry packed), diced
- 1/4 -1/2C spinach, torn into small pieces
- Salt & pepper to taste
- Cooking Spray
- Aluminum foil
- Prepare foil by cutting it into 8 sheets & spraying the matte side with a light coating of cooking spray
- Spray a soup bowl with cooking spray. Measure 6 tbsp egg whites (or the whites of 2 eggs) into prepared bowl. Sprinkle with salt & pepper. Microwave for 1 minute 15 seconds, or until cooked through. (microwave times may vary)
- Lay out a sandwich thin and top with cooked egg white. Layer torn spinach, feta and sun dried tomatoes on top of egg white. Top with remaining half of sandwich thin. Tightly wrap in prepared foil. Refrigerate or freeze until ready to eat.
- To reheat: Turn oven to 300 degrees Fahrenheit for refrigerated sandwiches or 350 degrees Fahrenheit for frozen sandwiches. Unwrap sandwich so one side is exposed and place foil and sandwich in oven together. Do not wait for the oven to preheat. Heat until warm, about 20 minutes, flipping sandwich over once during cooking.
- To freeze, wrap tightly in foil, then wrap again in plastic wrap (Glad Press ‘n Seal is the best), and store in a zip tight freezer bag
- Make a whole week’s worth by laying out all of your sandwich thins at once and loading up the toppings assembly line style.
- Reheat the sandwich in an oven or toaster oven to ensure the bread doesn’t get soggy.