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Homemade Spinach and Artichoke Breakfast Sandwich photo
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Spinach and Artichoke Breakfast Sandwich

A quick, savory breakfast sandwich with tender spinach, tangy artichoke, egg whites, and melted mozzarella on whole-wheat rolls.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 2 people

Ingredients

  • 1 teaspoon olive oil
  • 1 cup baby spinach leaves
  • 1/4 cup artichoke hearts roughly chopped
  • 4 egg whites beaten
  • 1 slice mozzarella cheese
  • 2 whole-wheat rolls or English muffins toasted if desired

Instructions

  • Heat the large skillet over medium heat and add the olive oil.
  • Add the baby spinach and chopped artichoke hearts to the skillet and cook, stirring occasionally, until the spinach is wilted, about 1–2 minutes; transfer the mixture to a bowl and set aside.
  • Pour the beaten egg whites into the same skillet and scramble over medium heat until fully set, about 2–3 minutes.
  • Split each roll or English muffin and place 1/2 of the cooked egg whites on the bottom half of each one.
  • Spoon the spinach and artichoke mixture evenly over the egg whites, then top each with half a slice of mozzarella.
  • Return the sandwich bottoms with toppings to the skillet, cover, and heat for about 30 seconds to melt the cheese; place the top halves of the rolls to finish the sandwiches.
  • Serve immediately.

Equipment

  • Large Skillet
  • Spatula
  • Mixing Bowl
  • toaster (optional)

Notes

  • Use fresh or thawed frozen spinach.
  • Chop artichoke hearts coarsely for texture.
  • Toast rolls or muffins if you prefer a crisper sandwich.
  • Use one slice of cheese per sandwich by halving as directed.