The Spinach and Egg Breakfast Sandwich was born out the desire to eat spinach quiche, but have it cooked in less than 15 minutes.  It wasn’t hard making the filling creamy and cheesy.  It’s the bread that makes the sandwich.  In the photo above, I used a leftover French bread roll.  Honestly, that was too hearty for such a creamy tasting filling.  I recommend you try a croissant with yours.

SPINACH AND EGG FILLING
Serves 1

• 1 teaspoon butter
• 2 eggs, beaten
• 2 tablespoons half-n-half or whole milk
• 3 tablespoons blanched spinach, chopped
• 2 tablespoons grated Harvarti or Parmesan, any white cheese you prefer
• salt and pepper to taste

In a small fry pan over medium heat, melt butter. Add eggs, half-n-half and spinach. Scramble until eggs are solid, remove from heat.  Top with cheese and season to taste.  Warm a sliced croissant and fill’er up!

This breakfast sandwich will keep you going until lunch.