Description
This delicious and nutritious breakfast sandwich features a creamy goat cheese spread, fluffy spinach omelet, and fresh veggie toppings, all layered on toasted English muffins. Ready in just 20 minutes, it’s a perfect hearty yet healthy start to your day that can also be made ahead for convenience.
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
Eggs and Spinach
- 4 large eggs
- ¼ teaspoon sea salt (plus more to taste)
- 2 teaspoons extra-virgin olive oil
- 3 ounces spinach
For Assembly
- 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, chopped chives, 2 tablespoons of extra-virgin olive oil, grated garlic clove, and onion powder until smooth and well combined. Set aside to allow flavors to meld while you prepare the eggs.
- Prepare the eggs: In a medium bowl, whisk the 4 large eggs with ¼ teaspoon sea salt until fully blended and slightly frothy.
- Cook the spinach and omelet: Heat 2 teaspoons of extra-virgin olive oil in a large nonstick skillet over medium heat. Add the spinach and a pinch of salt, tossing until just wilted. Spread the spinach evenly across the pan bottom and reduce heat to medium-low. Pour the beaten eggs over the spinach and cook undisturbed until the edges begin to set, about 30 seconds. Gently loosen the edges with a spatula and tilt the pan so uncooked eggs flow underneath. Repeat this process until the omelet is nearly set. Fold the omelet into thirds creating a rectangular shape and cook for an additional 30 seconds until fully set. Remove from heat and slice into four rectangular pieces.
- Assemble the sandwiches: Spread the prepared goat cheese spread onto each toasted English muffin half. Layer one omelet slice on the bottom halves, then top with a slice of tomato, red onion, optional avocado slices, and optional microgreens or sunflower sprouts. Close with the top muffin halves. Serve immediately with hot sauce on the side.
- Make ahead and reheat (optional): To prepare sandwiches ahead, fully assemble them without avocado and microgreens, wrap tightly in foil, and freeze for up to 3 months. To reheat, unwrap foil and wrap sandwich in a clean kitchen towel. Microwave on high for 2 minutes, then let stand for 1 minute. Add avocado slices and microgreens if desired before serving with hot sauce.
Notes
- Use fresh spinach for best texture and flavor; avoid wilted or old greens.
- To make it vegetarian, this recipe is already suitable, but ensure hot sauce used is vegetarian-friendly.
- Avocado and microgreens add freshness and texture but can be omitted or substituted with other greens.
- For a gluten-free version, substitute English muffins with gluten-free bread.
- This sandwich can be customized with different cheese spreads or veggies according to preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
