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Leftover Turkey Breakfast Sandwich

Photo: Randy Mayor; Styling: Lindsey Lower

Serves 1


  • 1 English muffin
  • 3/4 ounce shredded reduced-fat sharp cheddar cheese
  • 1 1/2 ounces sliced skinless, boneless roasted turkey breast
  • 1 large egg, lightly beaten
  • Dash of kosher salt
  • 2 cups chopped spinach, wilted

Nutrition Information

  • calories 343
  • fat 10.9 g
  • satfat 4.9 g
  • sodium 639 mg

How to Make It

  1. Heat sandwich maker according to manufacturer's instructions. Place bottom half of English muffin on bottom plate of sandwich maker; top with cheddar cheese and turkey. Move top ring and egg cooking plate down. Pour egg onto cooking plate; sprinkle with a dash of kosher salt. Top with spinach and top half of English muffin. Close sandwich maker, and cook 5 minutes. Slide egg cooking plate out. Carefully place sandwich on a plate. Let stand 3 minutes.