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
- 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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Make
- 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!
Nutrition Facts
Reviews
Ratings
16 reviews
I don't like mushrooms and even if you picked them out, the flavor was all over the eggs. But my family likes mushrooms and they thought this was pretty good.
0 HelpfulEven my kids who typically refuse to eat mushrooms and spinach snarfed this down. We used buttered brioche buns and it was delish!
0 HelpfulI would make my own sweet potato fries next time,, but the eggs were delicious. I considered adding some ham leftover from split pea soup, but ended up forgetting.
0 HelpfulWe ended up making this for Sunday breakfast. Did a deconstructed version for the non-mushroom and non-spinach eaters in our family. I enjoyed it!
0 HelpfulWe normally love frittatas - but this one fell flat - I think there might might have been too much stuff in it relative to egg - lacked the fluffiness factor. Sweet potatoes, as always, were great.
0 HelpfulWe skipped the bun, added pesto per another member's recommendation, and used bottled chili sauce instead of ketchup for the fries. Quick and elevated eggs!
0 Helpful