Microwave Egg and Vegetable Breakfast Sandwich
Microwave Egg and Vegetable Breakfast Sandwich is a main course that serves 1. For $4.15 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. One serving contains 867 calories, 38g of protein, and 45g of fat. 27088 people have made this recipe and would make it again. If you have avocado, tomato, egg whites, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodie Crush. Overall, this recipe earns a super spoonacular score of 100%. Easy Microwave Breakfast Sandwich, Egg Bagel Breakfast Sandwich, and Egg and Avocado Breakfast Sandwich are very similar to this recipe.
Servings: 1
Ingredients:
2-4 slices avocado
1 Thomas' Everything Bagel Thin
1 wedge Laughing Cow Herb & Garlic Cheese
¾ cup egg whites
Cholula hot sauce
kosher salt
10-15 fresh spinach leaves
2 slices tomato
Equipment:
toaster
bowl
oven
microwave
Cooking instruction summary:
Toast bagel thin in the toaster or toaster oven. In a small bowl (I used disposable bowls at the office) add egg whites and spinach leaves, season with kosher salt. Place in microwave for 1 minute 30 seconds, keeping an eye on the eggs so they don’t overflow. Smear wedge of cheese on toasted bagel thin and add slices of tomato. Spoon egg out of bowl in a single patty and place on top of cheese and tomato, top with avocado. Season with more salt and hot sauce if desired.
Step by step:
1. Toast bagel thin in the toaster or toaster oven. In a small bowl (I used disposable bowls at the office) add egg whites and spinach leaves, season with kosher salt.
2. Place in microwave for 1 minute 30 seconds, keeping an eye on the eggs so they don’t overflow. Smear wedge of cheese on toasted bagel thin and add slices of tomato. Spoon egg out of bowl in a single patty and place on top of cheese and tomato, top with avocado. Season with more salt and hot sauce if desired.
Nutrition Information:
covered percent of daily need
