Beef and spinach breakfast sandwich – ButcherShop.ae
A great way to use leftover steak or roast! This recipe combines beef, egg and spinach on a thin sandwich roll. INGREDIENTS 12 ounces cooked steak (tastes even greater with cuts such as tenderloin,...
Ingredients
- 12 ounces cooked steak (tastes even greater with cuts such as tenderloin , ribeye , striploin or brisket ), thinly sliced
- 4 eggs or 1 cup egg substitute
- 1/2 cup chopped fresh baby spinach
- 1/2 cup diced tomatoes
- Salt and pepper (optional)
- 4 slices reduced-fat Swiss cheese
- 4 whole wheat round thin sandwich breads, split, toasted
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