Description
This delicious Breakfast Sandwich features a creamy goat cheese spread, fluffy spinach omelet slices, fresh tomato, red onion, avocado, and microgreens on toasted English muffins. It’s a flavorful and nutritious way to start your day, with the option to make it ahead for quick mornings.
Ingredients
Scale
Goat Cheese Spread
- 4 ounces goat cheese
- 2 tablespoons chopped fresh chives
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove (grated)
- ¼ teaspoon onion powder
Egg and Spinach Omelet
- 4 large eggs
- ¼ teaspoon sea salt (plus more to taste)
- 2 teaspoons extra-virgin olive oil
- 3 ounces spinach
Sandwich Assembly
- 4 English muffins (halved and toasted)
- 4 tomato slices
- Thinly sliced red onion
- Avocado slices (optional)
- Microgreens or sunflower sprouts (optional)
- Hot sauce (for serving)
Instructions
- Make the goat cheese spread: In a small bowl, stir together the goat cheese, chopped chives, olive oil, grated garlic, and onion powder until smooth and well combined. Set aside while you prepare the eggs.
- Prepare the eggs: In a medium bowl, whisk together the eggs and ¼ teaspoon sea salt.
- Cook the spinach: Heat 2 teaspoons of olive oil in a large nonstick skillet over medium heat. Add the spinach and a pinch of salt, cooking and tossing until the spinach is just wilted.
- Cook the omelet: Spread the wilted spinach evenly at the bottom of the skillet and reduce heat to medium-low. Pour in the whisked eggs and cook without stirring for about 30 seconds until edges start to set. Gently run a spatula along the edges, tilting the pan so uncooked egg flows underneath. Repeat until the omelet is nearly cooked through, then fold it into thirds lengthwise to form a long rectangle. Cook for an additional 30 seconds until fully set. Remove from the pan and slice into four rectangular pieces.
- Assemble the sandwiches: Spread the goat cheese mixture on each toasted English muffin half. Place a slice of the spinach omelet on the bottom halves, then layer with a tomato slice, red onion, optional avocado slices, and microgreens if using. Top with the other muffin halves.
- Serve: Serve the sandwiches with hot sauce on the side.
- Make ahead option: To prepare ahead, fully assemble the sandwiches without adding avocado and microgreens. Wrap each sandwich in foil and freeze up to 3 months. To reheat, remove foil and wrap in a clean kitchen towel, microwave for 2 minutes, let stand for 1 minute, then add avocado and microgreens before serving with hot sauce.
Notes
- This make-ahead breakfast sandwich is a great way to start the day, combining veggies, eggs, and a creamy goat cheese spread for a healthy and delicious meal.
- Omitting avocado and microgreens before freezing helps maintain freshness; add them after reheating.
- Serve with hot sauce for an extra kick of flavor.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 210 mg
