Egg White & Veggie Breakfast Sandwich - Meal 1 Option

A protein-rich, nutrient-packed breakfast sandwich that’s perfect for starting your day full of energy. High in protein, fiber, and flavor, it’s a great choice for weight loss or muscle maintenance.

Note: This is geared around a daily 1,200 calorie goal. Please see my meal plan how-to for more information!

Ingredients (Serves 1)

• 1 cup scrambled egg whites

• ½ cup mushrooms, sautéed

• 1 cup fresh spinach, sautéed or lightly wilted

• A few slices pickles

• ½ cup Greek yogurt, seasoned with black pepper

• 2 slices Ezekiel bread, toasted

• Salt, pepper, and optional herbs for seasoning

Instructions

1. Prepare the bread: Toast Ezekiel bread slices until golden brown.

2. Cook the veggies: Sauté mushrooms and spinach in a non-stick skillet over medium heat until tender. Season with salt and pepper.

3. Scramble the egg whites: In a separate skillet, scramble the egg whites until fully cooked but still tender.

4. Assemble the sandwich: Spread Greek yogurt on the toasted bread slices. Layer sautéed mushrooms, spinach, pickles, and scrambled egg whites on one slice. Top with the second slice.

5. Serve: Enjoy immediately while warm. Optionally, add fresh herbs or a sprinkle of paprika for extra flavor.

Meal Prep Tip

• Batch prep: Cook egg whites and sauté veggies in advance and store in airtight containers in the fridge for 2–3 days.

• Assemble fresh: Toast bread and assemble the sandwich just before eating to keep it crisp and flavorful.

• Add variety: Swap mushrooms for bell peppers or avocado for extra creaminess while maintaining a balanced meal.