Leftover Turkey Breakfast Sandwich

Photo: Randy Mayor; Styling: Lindsey Lower
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 343
  • Fat: 10.9g
  • Saturated fat: 4.9g
  • Sodium: 639mg


  • 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


  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.
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