Breakfast Beef Recipe #2

Your beef checkoff investment helps fund new product development. Here's the second NEW breakfast recipe!

Beef and Spinach Breakfast Sandwich

12 ounces cooked beef (such as steak, roast, pot roast or deli roast beef), thinly sliced
4 eggs or 1 cup egg substitute
1/2 cup chopped fresh baby spinach
1/2 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.

Makes 4 servings.

Cook's Tip:  Variation: Reduced-fat cheddar cheese may be substituted for Swiss cheese and 1 cup diced bell peppers may be substituted for tomato and spinach. Sauté bell peppers in large nonstick skillet sprayed with cooking spray over medium heat 3 to 4 minutes or until crisp-tender. Add eggs and continue as directed in step 1.

For more information about your beef checkoff investment in new products, click here.



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