With scrambled egg whites, turkey sausage and baby spinach, this hearty breakfast sandwich is a good way to start the day.
|8||slices Dempster's® White bread/Bens® Holsum Fresh White Bread, toasted|
|8||turkey breakfast sausages|
|1 cup||(250 mL) egg whites (from carton)|
|1/4 tsp||(1 mL) each salt and freshly ground pepper|
|2 tbsp||(30 mL) olive oil|
|4 tsp||(20 mL) Dijon mustard|
|1 cup||(250 mL) baby spinach|
Cook breakfast sausages according to package directions. Halve lengthwise. Meanwhile, whisk egg whites with 1 tbsp (15 mL) water, salt and pepper.
Heat large nonstick skillet over medium heat; add egg white mixture and reduce heat to medium-low; cook, stirring, for 4 to 5 minutes or until eggs are set and soft curds have formed.
On 4 of the slices of bread, layer mustard, spinach, tomatoes, sausag-es and egg whites; top with remaining slices of bread.
Tip: Substitute pork sausages for turkey breakfast sausages if desired.
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