High Protein Classic Egg Sandwich
Elevate your breakfast game with this High Protein Classic Egg Sandwich, a nutritious and delicious twist on a beloved morning staple. Packed with protein from fluffy scrambled eggs and creamy cottage cheese, this sandwich is layered on toasted whole-grain bread for added fiber and heartiness. Fresh spinach, juicy tomato, and buttery avocado slices bring vibrant flavor and essential nutrients, while alfalfa sprouts add a satisfying crunch. A spread of tangy mustard ties the flavors together in perfect harmony. Ready in under 20 minutes, this easy-to-make high-protein egg sandwich is ideal for a quick breakfast or lunch that fuels your day.
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Recipe Information
Ingredients
- 4 large Eggs
- 0.5 cup Cottage cheese
- 4 slices Whole grain bread
- 1 cup Spinach leaves
- 1 medium, sliced Tomato
- 1 small, sliced Avocado
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Mustard
- 0.5 cup Alfalfa sprouts
Instructions
Start by cracking the eggs into a medium-sized bowl and whisk them with the cottage cheese until well combined. This addition of cottage cheese will increase the protein content.
Heat the olive oil in a non-stick skillet over medium heat. Pour the egg mixture into the skillet and let it cook undisturbed for about 2-3 minutes or until the edges start to set.
Using a spatula, gently scramble the eggs by periodically pulling in the cooked edges towards the center, allowing uncooked eggs to flow to the edges. Continue cooking until the eggs are set but still moist, approximately 3-4 minutes. Season with salt and pepper.
While the eggs are cooking, lightly toast the whole grain bread slices using a toaster or under a broiler until they are golden brown.
Spread a tablespoon of mustard on one side of each toasted bread slice for added flavor.
To assemble the sandwich, layer fresh spinach leaves on two of the mustard-spread bread slices.
Distribute the scrambled eggs evenly on top of the spinach.
Next, layer slices of tomato and avocado on top of the eggs for freshness and additional nutrients.
Top with alfalfa sprouts to add a crunchy texture.
Finish by placing the remaining bread slices on top, mustard side down, pressing gently to hold the sandwich together.
Cut each sandwich in half diagonally and serve immediately.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 3709 mg | 161% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 28.5 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 367 mg | 28% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1115 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
