Quick & Easy Breggfast Sandwich

If there’s one thing I will wake up for in the morning, it’s a breakfast sandwich. I feel like breakfast and sandwiches are already independently wonderful things of comfort and deliciousness. So what better combination could there be to get your day started in one big, tasty bite?

(Although don’t get me started on breakfast tacos or breakfast burritos. Be still my heart.)

Breakfast is, after all, the most important meal of the deal. As the name itself states, it is the first meal to “break” the” fast” your body has been through after a long night’s sleep. It gets your metabolism going and gives your body that first dose of sustenance to power through the day. It’s quite important, so you don’t want to skip it. You also don’t want to fill up on junky, sugary, low-quality food in the morning because that first meal really sets the tone nutritionally for how you’re going to feel and the other food choices you’re influenced to make throughout the day.

My ideal breakfast for kickstarting the day is something light, tasty and fueled with protein, healthy fat, and complex carbs. This sandwich has a nice mix of all three (although if I’m working out at lunchtime that day, I might even add an extra serving of poast or sweet potato hash to load up on some pre-workout carbs). It will help fill you up without weighing you down the way some heavier breakfast foods can leave you feeling in the morning.


  • 1 Egg
  • 3 Egg whites (can use liquid egg whites)
  • 1 Cup fresh spinach
  • 1/4 Cup mushrooms, chopped
  • 2 Thick slices of tomato
  • 1/2 Tablespoon coconut oil
  • 2 Tablespoon light feta cheese
  • 1 Nature’s Own whole wheat sandwich thin, toasted
  • Sea salt and black pepper

Scramble egg, egg whites and 1 tablespoon of feta cheese together in a bowl and cook in a skillet over a medium heat, sprinkling with salt and pepper to taste. Cook in a thin layer until eggs are fully cooked, then use a spatula to fold layer in half, and then fold over once more into a quarter. Remove from heat and set aside. Add coconut oil, spinach, and mushrooms into the skillet, stirring until spinach has wilted and mushrooms have softened. Remove from heat. Assemble sandwich by layering egg, tomato slices, sauteed veggies and remaining feta cheese. Happy breakfasting!


  • Calories: 364
  • Fat: 16.2
  • Carbohydrates: 26.7
  • Protein: 32.6

All writing and images copyright © 2018 Rachel Elise Weems Woods

15 thoughts on “Quick & Easy Breggfast Sandwich”

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