I love simple, healthy, low-cal, grab and go breakfasts in the morning. These sandwiches can be pre-made, refrigerated, and reheated in the morning. This recipe makes 4, so you'll have one Monday through Thursday. However, they take right under 10 minutes to make, so if you want them fresh, it won't ruin your morning.
Grocery list (4 sandwiches):
4 English muffins
Nonstick spray
1 cup egg whites
1 cup baby spinach - chopped fine
Kosher salt and pepper
1/2 avocado - sliced thin
Sriracha or hot sauce, to taste
Directions:
Cut English muffins in half. Using your hands, scoop out and discard some of the bread on the inside (this is not compeletely necessary but will save you calories and carbs). Toast the muffins in a toaster until golden.
Heat a small nonstick pan over low heat and coat with nonstick spray. Add 1/4 cup egg white at a time and sprinkle the spinach (if using) over top with a dash of salt and pepper. Let cook until almost cooked through and flip with a spatula. Cook for about 30 more seconds. *You can also do this in a larger pan and pour in the entire cup of egg whites then when finished cooking, cut eggs into 4 equal servings.
Place eggs on the English muffins, folding over to fit the sandwich, if needed. Top with the avocado and sriracha or hot sauce.
CHEERS TO HAPPY EATING!!!