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Mushroom and Spinach Breakfast Sandwiches
with thyme sweet potato fries

Active: 35 min Total: 35 min

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.

Tags

Ingredients

Servings:
4
Metric
Mushroom and Spinach Breakfast Sandwiches:
  • 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
Thyme Sweet Potato Fries:
  • Sweet potato fries, frozen - 20 oz
  • Thyme leaves - 1 tsp
  • Condiments - for dipping (like ketchup)

Nutrition Facts

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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.

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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!

Nutrition Facts

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Reviews

Ratings

Original (20)
Gluten-free (1)
Paleo (3)
Vegetarian (5)

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.

By: Jennifer
Posted: Dec 17, 2020
Diet: Original
0 Helpful

Even my kids who typically refuse to eat mushrooms and spinach snarfed this down. We used buttered brioche buns and it was delish!

By: Maggie
Posted: Dec 03, 2020
Diet: Original
0 Helpful

I 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.

By: Brittany
Posted: Nov 24, 2020
Diet: Original
0 Helpful

We 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!

By: stephanie
Posted: Nov 22, 2020
Diet: Vegetarian
0 Helpful

We 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.

By: Namrita
Posted: Nov 22, 2020
Diet: Paleo
0 Helpful

We 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!

By: Nancy
Posted: Nov 21, 2020
Diet: Original
0 Helpful