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.
- 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)
Shallots - (If prepping right before cooking, get oven heating first.) Chop shallots. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 3 days ahead)
Eggs - Whisk eggs with milk.
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Heat oven according to directions on package for sweet potato fries.
Spread sweet potato fries out on a sheet pan. Pull thyme leaves off sprigs and sprinkle over top. Bake according to package directions.
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.
Add mushrooms and a pinch of salt. Saute until tender, 5 to 6 minutes.
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.
Add second part of butter to pan. When melted, pour in whisked eggs and scramble over low heat until cooked to your liking.
Crumble feta over eggs and stir in mushrooms and spinach. Season with some salt and pepper.
Toast sandwich rolls.
Top rolls with egg mixture and serve with sweet potato fries and your favorite dipping sauce (like ketchup) on the side. Enjoy!