Spring Vegetable and Egg Breakfast Sandwiches
A delicious and wholesome breakfast sandwich featuring fresh spring vegetables and perfectly cooked eggs, perfect for a satisfying morning meal.
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Ingredients
Yields 4 servings
- (4) large eggs
- (1/2 cups) cherry tomatoes, halved
- (1/2 cups) fresh spinach, chopped
- (1/4 cups) red onion, thinly sliced
- (1/4 cups) feta cheese, crumbled
- (4) whole grain sandwich rolls
- (2 tablespoons) olive oil
- Salt to taste
- Pepper to taste
Instructions
- 1
In a skillet, heat 2 tablespoons of olive oil over medium heat.
- 2
Add 1/4 cup of red onion and sauté for 2-3 minutes until translucent.
- 3
Add 1/2 cup of cherry tomatoes and cook for another 2 minutes until softened.
- 4
Stir in 1/2 cup of fresh spinach and cook until wilted, about 1 minute. Season with salt and pepper to taste. Remove from heat and set aside. Add Salt to taste.
- 5
In a separate bowl, crack 4 large eggs and whisk them until well combined. Season with a pinch of salt and pepper.
- 6
In the same skillet, pour in the eggs and cook over medium-low heat, stirring gently until the eggs are just set but still creamy, about 3-4 minutes.
- 7
To assemble the sandwiches, slice open 4 whole grain sandwich rolls and layer the sautéed vegetables evenly on the bottom half of each roll.
- 8
Top the vegetables with the scrambled eggs, and sprinkle 1/4 cup of crumbled feta cheese over the eggs.
- 9
Place the top half of the rolls on each sandwich and serve warm.
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