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Egg, Spinach and Portobello Breakfast Sandwich

Egg, Spinach and Portobello Breakfast Sandwich
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Prep Time: 12 min Serves: 4
Cooking Time: 8 min Yield: 4 sandwiches
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Each whole-grain English muffin is spread with goat cheese and stuffed with a scrambled mixture of eggs, portobello mushrooms and baby spinach. Recipe + image courtesy of Jackie Newgent, RDN.



1. Spread both cut sides of each English muffin half (fresh or toasted) with goat cheese. Set aside.

2. In a medium bowl, whisk together the eggs, lemon juice, pepper, and 1/4 teaspoon of the salt. Set aside.

3. Heat the oil in a large (PFOA-free) nonstick skillet over medium. Add the mushrooms, spinach, and remaining 1/8 teaspoon salt, increase heat to medium-high, and sauté until the mushrooms are fully wilted and no excess liquid remains, about 6 minutes. Reduce heat to low. Add the egg mixture and softly scramble (eggs should still be moist), about 1 1/2 minutes. Transfer the egg mixture to a clean bowl. Set aside to slightly cool, about 5 minutes. Strain of excess liquid.

4. Transfer the egg mixture to the English muffins, forming sandwiches. Wrap tightly in unbleached parchment paper, then in aluminum foil, and freeze.

5. To enjoy one sandwich, remove the foil and leave wrapped with parchment paper. Place on a microwave-safe plate. Microwave on HI for 1 1/2 minutes and flip over. Microwave until done, about 30 seconds more. Microwave times vary. (Hint: If desired, enjoy each serving alongside an orange or other fruit.)


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