Description
This delicious and nutritious breakfast sandwich features a creamy goat cheese spread, fluffy spinach omelet, fresh tomatoes, and optional avocado and microgreens, all nestled inside toasted English muffins. Perfect for a quick morning meal or to prepare ahead and enjoy at your convenience.
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 & 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, chives, 2 tablespoons 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 until fully blended.
- Cook the spinach: Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add spinach and a pinch of salt; cook while tossing until spinach is just wilted.
- Make the omelet: Arrange the spinach evenly at the bottom of the pan and reduce heat to medium-low. Pour in the whisked eggs and cook without stirring until the edges begin to set, about 30 seconds. Gently run a spatula around the edges and tilt the pan so uncooked egg flows underneath. Repeat this process until the omelet is nearly cooked through, then fold it in thirds to form a long rectangular shape. Cook for 30 more seconds until eggs are fully set. Remove from pan and slice crosswise into four rectangular pieces.
- Assemble the sandwiches: Spread the goat cheese mixture on each half of the toasted English muffins. Place one omelet slice on each bottom muffin half. Top with a tomato slice, red onion, avocado slices if using, and microgreens or sunflower sprouts if desired. Close the sandwiches with the top muffin halves.
- Serve and enjoy: Serve the sandwiches immediately with hot sauce on the side.
- Make-ahead instructions: Fully assemble sandwiches without avocado and microgreens. Wrap individually in foil and freeze up to 3 months. To reheat, remove foil, wrap in a clean kitchen towel, and microwave for 2 minutes, then let stand for 1 minute. Add avocado and microgreens before serving if desired.
Notes
- This breakfast sandwich is an excellent make-ahead option, providing a healthy, veggie-filled start to your day.
- For best flavor and texture, add avocado slices and microgreens fresh after reheating.
- You can customize with your favorite hot sauce or omit for a milder option.
- Use gluten-free English muffins to adapt for gluten intolerance.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 210mg
