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Egg, Spinach and Portobello Breakfast Sandwich

by Livestrong_Recipes  |  Feb 7, 2019

Egg, Spinach and Portobello Breakfast Sandwich
Photo Credit: Jackie Newgent, RDN.
  1. PREP
  2. 12 m
  • COOK
  • 08 m
  • 20 m

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.



  • 4 Whole Grain English Muffins
  • 3 oz Soft Goat Cheese
  • 4 Free Range Egg
  • 1 tsp Lemon Juice
  • 1/2 tsp ground black pepper
  • 1/4 tsp Sea Salt
  • 1/8 tsp sea salt
  • 1 1/2 tsp olive oil
  • 2 Portabella Mushroom Caps
  • 4 oz Fresh Express Baby Spinach


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.
4 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.
5 Transfer the egg mixture to the English muffins, forming sandwiches. To save for later, wrap tightly in unbleached parchment paper, then in aluminum foil, and freeze.
6 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.)