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Veggie Breakfast Muffin Sandwiches
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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings

Ingredients
- olive oil cooking spray
- 4 vegetarian sausage patties
- 4 ounces fresh mushrooms, chopped
- 3/4 cup finely chopped fresh spinach
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1 pinch chili powder, or to taste
- 1 pinch cayenne pepper, or to taste
- salt and ground black pepper to taste
- 1 cup egg whites
- 1/2 cup low-fat cream cheese
- 4 English muffins, split and toasted
Instructions
1
Preheat your nonstick skillet over medium heat and give it a light coating of cooking spray to prevent sticking.
2
Once the skillet is hot, add your patties and let them cook for 4 to 5 minutes on each side until they are heated through.
3
Transfer the cooked patties to a plate and set them aside for now.
4
Next, give your skillet another light coating of cooking spray to prevent sticking.
5
Now, heat the skillet over medium heat and sauté your mushrooms until they are tender, taking around 5 minutes to do so.
6
Add a handful of spinach, some minced garlic, a sprinkle of Italian seasoning, a pinch of chili powder, a dash of cayenne pepper, some salt, and a few grinds of pepper to the skillet.
7
Mix everything together until it's well combined.
8
Pour in your egg whites and stir them gently until they're fully incorporated.
9
Let the mixture cook over medium heat for 2 to 3 minutes, or until it starts to set.
10
Use a spatula to lift the edges of the mixture and let any uncooked egg flow underneath.
11
Repeat this process until your eggs are completely set, taking around 5 minutes to do so.
12
Remove the skillet from the heat and cut your cooked eggs into four wedges.
13
To assemble your dish, spread a layer of cream cheese over the cut side of four English muffin halves.
14
Add a cooked sausage patty on top of the cream cheese, followed by a wedge of egg.
15
Finish it all off with another English muffin half on top, creating a sandwich.