Veggie Breakfast Sandwich
These Veggie Breakfast Sandwiches are easy to make and great on the go! They are full of spinach, cheese and spicy salsa.
- 6 eggs
- 2 tbsp cream or half and half
- salt to taste
- black pepper to taste
- 2 tbsp butter
- 2 cups baby spinach
- 4 brioche buns
- 4 slices pepper-jack cheese
- 1/4 cup salsa
Whisk the eggs with the cream, salt and black pepper. Heat the butter in a pan and add the eggs. Add the spinach right after the eggs start to set, mixing to scramble. Cook together until the eggs are set and the spinach has wilted, about 2 minutes.
Place a slice of cheese on one half the brioche buns. Divide the egg mixture between the buns, then top off each one with 1 tbsp of salsa. Place the top bun on and eat, or wrap in foil and eat on the go.
Vegetable Variations. I love adding spinach to these because it cooks very quickly, and you want a breakfast sandwich to cook quickly. You can add mushrooms, peppers, or even black beans to this.
Cheese. Pepper-jack has great flavor and spice, which is why I like using it. You can use a sharp cheddar or provolone. Any cheese will work here, really. Just add what you like.
The cream. You can use half and half or milk instead of the cream. It's just there to add some fluff to the eggs as they scramble.
Make it low carb. You can replace the brioche bun with tortillas. Just fill and roll. Whole wheat break, English muffins, gluten free breads and whole grain breads all work great for this recipe.
Meal prep for a couple days. If you foresee busy days ahead, make a batch of these for the next couple of days. Assemble, then wrap in plastic wrap and refrigerate. When you wan tot eat them , just unwrap and microwave. I don't suggest keeping cooked eggs in the fridge for more than 2 days to retain their fresh flavor.