Mushroom and Spinach Breakfast Sandwiches
with thyme sweet potato fries
Feel free to customize this breakfast-for-dinner meal with any vegetables or cheese that you have available. A sprinkle of thyme leaves over the frozen sweet potato fries gives them a more homemade feel. This meal was last featured in 2018.
Ingredients
- Shallots - 1 clove , chopped
- Mushrooms, any brown - 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
- Baby spinach - 2 oz
- Cheese, feta - 4 oz
- Sandwich rolls - 4
- Sweet potato fries, frozen - 20 oz
- Thyme leaves - 1 tsp
- Condiments - for dipping (like ketchup)
Nutrition Facts
Prep
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Shallots - (If prepping right before cooking, get oven heating first.) Chop shallots. (Can be done up to 5 days ahead)
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Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 3 days ahead)
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Eggs - Whisk eggs with milk.
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Make
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Heat oven according to directions on package for sweet potato fries.
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Spread sweet potato fries out on a sheet pan. Pull thyme leaves off sprigs and sprinkle over top. Bake according to package directions.
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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.
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Add mushrooms and a pinch of salt. Saute until tender, 5 to 6 minutes.
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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.
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Add second part of butter to pan. When melted, pour in whisked eggs and scramble over low heat until cooked to your liking.
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Crumble feta over eggs and stir in mushrooms and spinach. Season with some salt and pepper.
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Toast sandwich rolls.
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Top rolls with egg mixture and serve with sweet potato fries and your favorite dipping sauce (like ketchup) on the side. Enjoy!
Nutrition Facts
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