A great way to use leftover steak or roast! This recipe combines beef, egg and spinach on a thin sandwich roll.

Beef and Spinach Breakfast Sandwich
  • 15 to 20 minutes
  • Makes 4 servings
  • Breakfast

Beef and Spinach Breakfast Sandwich


  • 12 ounces leftover cooked beef (such as steak, roast like Prime Rib Roast, pot roast or deli roast beef), 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


  1. Combine eggs, spinach and tomato in medium bowl. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add egg mixture; cook 2 to 4 minutes or until eggs are almost set, stirring occasionally. Sprinkle with salt and pepper, if desired.

  2. Divide egg mixture into 4 separate portions in pan. Evenly top with cheese and beef. Remove from heat and cover. Let stand 1 to 2 minutes or until cheese is melted.

  3. Place one egg portion on bread bottoms. Close sandwiches; serve immediately.

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