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
1/2 tablespoon olive oil
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
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 olive oil in a sauté pan over low heat, and swirl around until the bottom of the pan is covered in the oil and glistening. Add the egg whites and sprinkle the spinach over top with a dash of salt and pepper. Scramble eggs, pressing down flat, so when they're done cooking they all stick together. Turn off the heat and using a spatula, 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!!!