Beef and Spinach Breakfast Sandwich


  • 12 oz cooked beef (such as steak, roast, pot roast or deli roast beef), thinly sliced
  • 4 eggs or 1 cup egg substitute
  • ½ cup chopped fresh baby spinach
  • ½ cup diced tomatoes
  • salt and pepper (optional)
  • 4 slices reduced-fat Swiss cheese
  • 4 whole wheat round thin sandwich breads, split, toasted


  1. Combine eggs, spinach and tomato in medium bowl. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add egg mixture; cook 2 to 4 minutes or until eggs are almost set, stirring occasionally. Sprinkle with salt and pepper, if desired.
  2. Divide egg mixture into 4 separate portions in pan. Evenly top with cheese and beef. Remove from heat and cover. Let stand 1 to 2 minutes or until cheese is melted.
  3. Place one egg portion on bread bottoms. Close sandwiches; serve immediately.

Nutrition Facts

Serving Size: 288 grams
Serves: 4
Amount Per Serving
Calories: 797
% Daily Value*
Total Fat: 14.4g 18%
Saturated Fat: 7.6g
Trans Fat: 0.3g
Cholesterol: 107.4mg 36%
Sodium: 668.2mg 29%
Total Carbohydrate: 138.2g 50%
Dietary Fiber: 1.4g 5%
Sugars: 2g 4%
Protein: 37g 74%