Ingredients
2
2 servings
- •¾ cup liquid egg whites
- •2 whole-wheat English muffins, split
- •½ cup baby spinach leaves
- •2 slices fresh tomato
Instructions
- Cook egg whites in a nonstick skillet over medium heat until opaque, about 4 minutes.
- Toast English muffins. Divide cooked egg whites between 2 muffin bottoms. Top with spinach, 1 tomato slice, and muffin tops.
Nutritional Facts
Per 2 servings
- Calories: 186
- Carbohydrate: 29g
- Fat: 2g
- Fiber: 5g
- Protein: 16g
- Sugar: 7g
Related Recipes
Healthy Breakfast Sandwich
Microwaved Egg Breakfast Sandwich
Egg Muffins
English Muffin Breakfast Pizzas
Egg Sandwich
The Best Veggie Sandwich
Blue Cheese, Spinach Meat Loaf Muffins
4-Flavor Giant Sheet Pan Breakfast Sandwich
Loaded Breakfast Egg Roll
Baked Spinach and Egg White Muffins
French Egg and Bacon Sandwich
