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With scrambled egg whites, turkey sausage and baby spinach, this hearty breakfast sandwich is a good way to start the day.

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  • 8 slices POM® White Bread, toasted
  • 8 turkey breakfast sausages
  • 1 cup (250 mL) egg whites (from carton)
  • 1/4 tsp (1 mL) each salt and freshly ground pepper
  • 2 tbsp (30 mL) olive oil
  • 4 tsp (20 mL) Dijon mustard
  • 1 cup (250 mL) baby spinach
  • 8 tomato slices


Cook breakfast sausages according to package directions. Halve lengthwise. Meanwhile, whisk egg whites with 1 tbsp (15 mL) water, salt and pepper.

Heat large nonstick skillet over medium heat; add egg white mixture and reduce heat to medium-low; cook, stirring, for 4 to 5 minutes or until eggs are set and soft curds have formed.

On 4 of the slices of bread, layer mustard, spinach, tomatoes, sausages and egg whites; top with remaining slices of bread.