This healthy breakfast sandwich is what dreams are made of – a little sweet, a little savory and a lot of flavor! 255 calories and 6 Weight Watchers Freestyle SP
When it comes to weekend breakfast, I’m a creature of habit. If it doesn’t involve eggs, then it doesn’t feel properly brunch-y to me. Sure, I enjoy a good pancake or waffle every now and then, but it’s really all about the eggs. Any form will do – crustless quiches, make-ahead baked eggs, poached. If it has a yolk, it has my vote.
Even though this egg sandwich isn’t complex, I hum-ed and hah-ed over it for several days. Should I use some sort of flavored yogurt spread? Maybe herbed cream cheese instead? And what about the veggies? Sautéed peppers and onions?
I don’t know what eventually led me down the path of pepper jelly, ham and spinach, but I’m very glad that inspiration hit when it did. For about a week after I first made this, I had a variation every morning for breakfast – usually half of an English muffin, pepper jelly, avocado, spinach and a fried egg (if you follow me on Snapchat, you may have seen me dig into one of those beautiful runny yolks – I’m cookincanuck over there if you want to follow along).
This may be my requested breakfast sandwich for every Mother’s Day and birthday from here to eternity. I’m always a sucker for a little sweet, a little savory.
Other healthy egg recipes:
Cookin’ Canuck’s Quinoa Avocado Breakfast Bowl
Cookin’ Canuck’s Asparagus & Feta Cheese Crustless Quiche
Primal Gourmet’s Southwest Shakshuka with Chipotle & Cilantro
Culinary Envy’s Fluffy Frittata
Wife Mama Foodie’s Guacamole Breakfast Pizzas
Egg Breakfast Sandwich Recipe with Pepper Jelly & Spinach
- Heat a small nonstick skillet over medium heat. Lightly coat with cooking spray. Add the egg and scramble. Season with salt and pepper.
- Lightly toast the English muffins. Spread 1 tablespoon of pepper jelly on each English muffin.
- Divide the egg, ham, tomato and spinach between the English muffins. Serve.
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