Orange and lemon flavors are used to flavor this traditional double crust raisin pie.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 sandwiches |
Ingredients
- olive oil cooking spray
- 4 vegetarian sausage patties
- 4 ounces fresh mushrooms, chopped
- ¾ cup finely chopped fresh spinach
- 2 cloves garlic, minced
- ½ teaspoon Italian seasoning
- 1 pinch chili powder, or to taste
- 1 pinch cayenne pepper, or to taste
- salt and ground black pepper to taste
- 1 cup egg whites
- ½ cup low-fat cream cheese
- 4 English muffins, split and toasted
Instructions
- Spray a nonstick skillet with cooking spray and place over medium heat. Cook patties until heated through, 4 to 5 minutes per side. Transfer to a plate.
- Spray skillet with more cooking spray. Saute mushrooms over medium heat until tender, about 5 minutes. Add spinach, garlic, Italian seasoning, chili powder, cayenne, salt, and pepper; stir until mixed.
- Pour in egg whites and stir lightly until combined. Cook until starting to set, 2 to 3 minutes. Lift edges and let uncooked egg flow underneath. Repeat until completely set, about 5 minutes. Remove from heat and cut into 4 wedges.
- Spread cream cheese over English muffin halves. Sandwich a sausage patty and wedge of egg between each English muffin.
- Substitute 4 whole eggs, lightly beaten, for the liquid egg whites, if desired.
- Use fat-free cream cheese, if preferred.
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 5 g |
| Sodium | 772 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty and a nice change of pace. I’m not vegetarian, but decided to give these a shot. I used Beyond brand breakfast sausage. I opted to use 4 whole eggs (as stated in the cook’s notes) instead of all egg whites. The only change I made was to use flavored, spreadable cream cheese (chive & onion) instead of plain, which I highly recommend. The only nuisance, if you can call it that, is that the recipe only uses a partial pack of English muffins. I would scale up the recipe to use a full pack of 6. The breakfast sausage also came 6 to a pack, but I’m sure that varies by brand. I also found 1/2 cup of cream cheese to be a lot for 4 English muffins – you likely won’t use the full amount. Looking forward to eating the leftovers.