An easy and delicious way to enjoy a cheesy spinach and artichoke breakfast.
My love for anything spinach and artichoke is no secret. In the past, I’ve always associated this flavor combo with comfort food (think spinach and artichoke dip.) Unfortunately, that usually leaves it in the cheat day-only category. Recently, however, I’ve been finding more and more ways to bring the spinach and artichoke flavor I love into healthy meals. Turns out, it’s much more than a party dip. This Spinach and Artichoke Breakfast Sandwich is my new favorite way to start the day.
For some reason, I always used to think of breakfast sandwiches as takeout food only. They were something I would occasionally order from my favorite breakfast place in the morning as a special treat, but not something I ever really made myself at home.
Boy was I missing out. Turns out, there are plenty of easy and healthy ways to enjoy breakfast sandwiches at home. Sure, these homemade versions are still great for a special treat. But quick, easy, and low-cal, these good-for-you breakfast sandwiches make a healthy on-the-go meal for busy mornings, too.
This Spinach and Artichoke Breakfast Sandwich is a new personal favorite. Warm and cheesy, this recipe brings everything I love about spinach artichoke dip to a healthy breakfast. And for such a healthy homemade breakfast, this recipe is actually super easy. Just 5 minutes prep and 10 minutes to cook, and you’ve got a delicious breakfast sandwich ready to grab and go.
Naturally, it all starts with the spinach and artichoke hearts. Heat together in a large skillet with olive oil until the spinach is wilted and soft. Set aside and scramble the egg whites with the remaining oil. This recipe makes enough for two sandwiches, so you can separate the egg whites into two piles and top each with a slice of mozzarella, my favorite.
Light and fresh but so soft and melty, fat-free mozzarella is the perfect cheese for this healthy breakfast recipe. I’ve always liked my eggs cheesy, and fat-free mozzarella is the perfect way to achieve that ultra cheesy taste and texture without all the fat and calories.
I use toasted whole grain English muffins for this breakfast sandwich. If you’re looking to cut back even more, try it open face. Not only will this cut carbs and calories, but serving this breakfast sandwich open face is an easy way to take it from a grab-and-go breakfast to an elegant and relaxing meal.
I love spinach and artichoke dip, so I’m always thrilled to find new ways to incorporate the flavors I love into healthy meals. Enjoy this delicious and easy Spinach and Artichoke Breakfast Sandwich at home or on the go!
Spinach and Artichoke Breakfast Sandwich
- 1 teaspoon olive oil
- 1 cup baby spinach leaves
- 1/4 cup artichoke hearts roughly chopped
- 4 egg whites beaten
- 1 slice mozzarella cheese
- 2 whole-wheat rolls or English muffins (toasted if desired)
- In a large skillet, heat the olive oil. Once hot, add the spinach leaves and artichoke hearts. When the spinach is wilted remove the mixture from the pan and set aside.
- Add the egg whites and scramble until cooked through. Add 1/2 of the egg whites to the bottom of each roll or English Muffin, spoon the spinach and artichoke mixture on top, add 1/2 cheese slice, return to the skillet, and cover to melt the cheese, about 30 seconds. Add the other half of the bread.
- Serve and enjoy!
Have you made this recipe?
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More Easy On-the-Go Breakfast Recipes:
Pesto and Egg Breakfast Sandwich
This delicious egg sandwich recipe uses basil pesto and turkey bacon to dress up a classic breakfast sandwich. A great option for when you’re looking for a little extra savory flavor.
Easy On-the-Go Avocado and Egg Breakfast Sandwich
I love adding avocado to a sandwich, breakfast sandwiches included. This fun and delicious breakfast sandwich features an egg cracked into the center of a whole-wheat bagel, topped with avocado. Does it get any better than that?
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Have you tried freezing these?
Unfortunately, these will not freeze well do to the egg.
Did you use fresh or canned artichoke hearts?
Either will work for this recipe!