Description
This delicious and easy-to-make breakfast sandwich features a creamy goat cheese spread, fluffy spinach omelet, and fresh vegetables layered on toasted English muffins. Perfect for a nutritious morning meal, it combines savory flavors and vibrant textures for a satisfying start to your day.
Ingredients
Goat Cheese Spread
- 4 ounces goat cheese
- 2 tablespoons chopped fresh chives
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove (grated)
- ¼ teaspoon onion powder
Omelet and Vegetables
- 4 large eggs
- ¼ teaspoon sea salt (plus more to taste)
- 2 teaspoons extra-virgin olive oil
- 3 ounces spinach
- 4 English muffins (halved and toasted)
- 4 tomato slices
- Thinly sliced red onion
- Avocado slices (optional)
- Microgreens or sunflower sprouts (optional)
- Hot sauce (for serving)
Instructions
- Make the goat cheese spread: In a small bowl, stir together the goat cheese, chives, olive oil, garlic, and onion powder until smooth and well-combined. Set aside while you prepare the eggs.
- Prepare the eggs: In a medium bowl, whisk together the eggs and ¼ teaspoon sea salt until fully combined.
- Cook the spinach and omelet: Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the spinach and a pinch of salt, tossing and cooking until just wilted. Then, arrange the spinach evenly at the bottom of the pan and reduce heat to medium-low. Pour in the eggs and cook without stirring until the edges begin to set, about 30 seconds. Gently run a spatula around the edges and tilt the pan to let uncooked eggs flow underneath. Repeat until the omelet is almost cooked through, then fold it into thirds to form a long rectangle. Cook for an additional 30 seconds or until set. Remove from pan and slice into four rectangular pieces.
- Assemble the sandwiches: Spread the goat cheese mixture evenly on each half of the toasted English muffins. Place one omelet slice on the bottom half, top with a tomato slice, red onion, avocado slices if using, and microgreens or sunflower sprouts if desired. Cover with the top half of the muffin.
- Serving and storage: Serve sandwiches immediately with hot sauce on the side. To make ahead, fully assemble sandwiches without avocado and microgreens, wrap tightly in foil, and freeze up to 3 months. To reheat, unwrap foil and wrap sandwiches in a clean kitchen towel, microwave for 2 minutes, let stand 1 minute, then add optional avocado and microgreens before serving.
Notes
- Omitting avocado and microgreens is recommended when freezing sandwiches to preserve texture and freshness.
- Use a nonstick skillet for easier omelet cooking and folding.
- Adjust hot sauce to taste when serving for desired spice level.
- English muffins can be replaced with your favorite bread, but toasting is recommended for best texture.
