Spinach & Pepper Breakfast Sandwiches

My breakfast routine has stayed the same for about a year and a half now. I eat a sandwich with egg, Canadian bacon, and cheese that I make in a little breakfast sandwich maker. For a year and a half, that’s the first thing I ate to kick start my day.

I finally got burned out on it.

I’m sick of it.

The thought of Canadian bacon makes me nauseous now. I can’t stand eating one more bite of my standard bearer sandwich. Help!

Meanwhile, I’ve been experimenting with different daily breakfasts. I’m going to cook up a scramble today, and I’ve got plans to make burritos sometime soon. The need for something simple, pre-cooked, and handheld is what I’m seeking. I actually do sit down to eat my breakfast every morning, but I want something that can also be eaten on-the-go.

This newest experience makes damn sure to start your day off on the right foot, nutritionally. This sandwich is so veggie-packed, it’s unreal. Top it off with a dollop of guac of slices of avocado, and this sandwich turns into an otherwordly delight.

If you guys have any ideas for daily breakfasts, let me know. I try to stick to protein/savory breakfasts, so I don’t start the day with a bunch of sugar. Overnight oatmeals are just not my cup of tea. Don’t get me wrong, I love oatmeal—but I can’t start my day with it.

Spinach & Pepper Breakfast Sandwiches

• Servings: 6
• Time: 10 mins
• Difficulty: Easy
• Print

A veggie-packed breakfast sandwich with spinach, red bell pepper, pico de gallo, and avocado.

Ingredients

• 6-8 eggs
• 2 TBS. olive oil, divided
• 2 cups spinach
• 1 red bell pepper, diced
• 1 cup pico de gallo
• salt & pepper
• Avocado or guacamole, for topping
• English muffins, for serving

Directions

1. In a large skillet, heat one tablespoon olive oil over medium heat. Add bell pepper and saute for 3-4 minutes, until soft. Add spinach and stir, cooking, until wilted. Season with salt and pepper.
2. In a large bowl, whisk together eggs and pico de gallo. Add spinach/bell pepper mix and whisk until well combined.
3. In same skillet, heat remaining oil. Using a 1/2 cup measuring cup, pour egg mixture into pan. Cook until lightly browned on bottom, and fold over. Continue cooking until eggs are done. Repeat with the rest of the eggs.
4. Toast English muffins. Lay one mini omelet on muffin and top with avocado/guacamole.

Step-By-Step Instructions

In a large skillet, heat one tablespoon olive oil over medium heat. Add bell pepper and saute for 3-4 minutes, until soft. Add spinach and stir, cooking, until wilted. Season with salt and pepper.

In a large bowl, whisk together eggs and pico de gallo. Add spinach/bell pepper mix and whisk until well combined.

In same skillet, heat remaining oil. Using a 1/2 cup measuring cup, pour egg mixture into pan. Cook until lightly browned on bottom, and fold over. Continue cooking until eggs are done. Repeat with the rest of the eggs.

Toast English muffins. Lay one mini omelet on muffin and top with avocado/guacamole.