Recipe: Make-Ahead Egg White Sandwiches

This isn’t your typical breakfast sandwich recipe. And these yummy sandwiches actually taste better after sitting in the fridge overnight, which is why we recommend prepping them ahead of time. The English muffin form factor makes these ultra-portable and easy to wrap and freeze for later.

This recipe is GERD-friendly and vegetarian.

Makes 4 servings

What you’ll need

• 5 tsp extra virgin olive oil
• 8 mushrooms
• 1 cup baby spinach
• 12 egg whites
• 2 tbsp feta
• ¼ tsp salt
• 2 tbsp basil
• 4 English muffins

Directions

1. Roughly chop the spinach and thinly slice the mushrooms. Put the mushrooms, and olive oil in a medium cast iron or ceramic frying pan, and place the pan on the stove. Turn stovetop burner to medium heat and cook the mushrooms until brown.

2. While the mushrooms are cooking, put the egg whites in a medium bowl and crumble the feta into the egg whites. Add the salt to the egg whites and gently whisk for 30 seconds or so to combine the ingredients.

3. Add the baby spinach to the mushrooms, and stir-fry until wilted. Pour the egg white mixture into the pan.

4. Thinly slice the basil, and sprinkle over the egg whites. Reduce the heat to low and cover. Cook until firm but tender.

5. Halve and toast the English muffins. (Skip this step if you’re not going to consume your egg white sandwiches immediately).

6. Allow the eggs to cool slightly and use a round cookie cutter or the rim of a glass to cut out four circles approximately 4 inches in diameter each. Place one egg white circle between two English muffin halves and enjoy.