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Mushroom and Spinach Breakfast Sandwiches
with thyme sweet potato fries

Active: 35 minTotal: 35 min
20181231 mushroom spinach breakfast sandwich nm 4.jpg?ixlib=rails 2.1

Breakfast for dinner is an easy, fun way to round out the week. These egg sandwiches are packed with nutritious spinach and mushrooms and were first featured in 2015.
Smarts: We're recommending frozen sweet potato fries to accompany tonight's meal to save you time, but feel free to slice sweet potatoes into wedges to make your own.

Tags

Ingredients

Servings:
4
Metric
Mushroom and Spinach Breakfast Sandwiches:
  • Shallots - 1 clove, chopped
  • Mushrooms, any brown variety - 8 oz, sliced (look for pre-sliced)
  • Eggs - 8
  • Milk - 1/4 cup
  • Butter - 1 Tbsp + 1 Tbsp
  • Vinegar, red or white wine - 1/2 tsp
  • Spinach, baby - 2 oz
  • Cheese, feta - 4 oz
  • Sandwich rolls - 4
Thyme Sweet Potato Fries:
  • Sweet potato fries, frozen - 20 oz
  • Thyme leaves - 1 tsp
  • Condiments - for dipping (like ketchup)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Shallots - (If prepping right before cooking, get oven heating first.) Chop shallots. (Can be done up to 5 days ahead)
  2. Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 3 days ahead)
  3. Eggs - Whisk eggs with milk.

Make

  1. Heat oven according to directions on package for sweet potato fries.
  2. Spread sweet potato fries out on a sheet pan. Pull thyme leaves off sprigs and sprinkle over top. Bake according to package directions.
  3. While sweet potato fries cook, heat a non-stick frying pan or skillet over medium-high heat. Add first part of butter and then shallots. Saute until softened, ~1 minute.
  4. Add mushrooms and a pinch of salt. Saute until tender, 5 to 6 minutes.
  5. Add vinegar and spinach and stir until spinach is wilted, ~2 minutes. Push mushrooms and spinach to one side of the pan (or transfer to a plate if your pan is too small) and reduce heat to low-medium.
  6. Add second part of butter to pan. When melted, pour in whisked eggs and scramble over low heat until cooked to your liking.
  7. Crumble feta over eggs and stir in mushrooms and spinach. Season with some salt and pepper.
  8. Toast sandwich rolls.
  9. Top rolls with egg mixture and serve with sweet potato fries and your favorite dipping sauce (like ketchup) on the side. Enjoy!
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Reviews

This meal has 21 reviews

Yum

By: Juliana
Posted: Jan 12, 2019
Diet: Vegetarian

Hard to go wrong with a frittata! Was fun to eat the frittata and sweet potatoes with our infant who is learning to feed herself.

By: Sundi
Posted: Jan 12, 2019
Diet: Paleo

Really liked the frittata, although I might use a little more bacon and a little less mushroom next time. I skipped the side because the frittata was enough.

By: Chelsea
Posted: Jan 12, 2019
Diet: Gluten-free

We thought this would be boring but it was good! Ate it without the buns.

By: Laura
Posted: Jan 11, 2019
Diet: Original

Fantastic flavor! I used a hickory smoked bacon that was Whole30 compliant from Whole Foods. I think it had a Paleo sticker on it. I would've loved the sandwich.... but the frittata was delish!!! Oh- I made it the night before and let it sit (raw eggs) in the fridge over night and baked it in the morning. This may have helped the flavors meld. FANTASTIC!

By: Allison
Posted: Jan 11, 2019
Diet: Paleo

I never think I want a breakfast sandwich, but this was easy and light and warm and lovely.

By: Rebecca
Posted: Jan 11, 2019
Diet: Original