Leftover Turkey Breakfast Sandwich

Leftover Turkey Breakfast SandwichRecipe
Photo: Randy Mayor; Styling: Lindsey Lower

Recipe from

Cooking Light

Nutritional Information

Calories 343
Fat 10.9 g
Satfat 4.9 g
Sodium 639 mg


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


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.