Revamp your morning meal with these mouth-watering breakfast sandwiches. Skip the stale cereal and look to these recipes to fuel up before a busy day – in the tastiest way! We’ve got sweet and savoury options, so nobody misses out 😋
Reviewed By: Lisa Donaldson, APD, M.Nutr&Diet, B.Edu
Mexican Morning Muffin
- 1 Serve
- 5 min prep time
- 5 min cooking
- 314 Cal / serve
Ingredients
- 1 Wholemeal English Muffin (67g), halved horizontally
- 50g Canned Red Kidney Beans, Drained, rinsed & drained
- 1/2 Tomato (83g), diced
- 30g Avocado
- 15g Reduced Fat Cheddar, grated
- 1/2 Teaspoon Paprika
Method
- Preheat a grill on medium-high heat. Place muffin cut-side up on a baking tray and toast until lightly golden.
- Roughly mash beans and spread onto a muffin. Top with tomato, avocado and cheese. Sprinkle with paprika and freshly ground salt, and pepper to serve.
Bacon & Egg Breakfast Sandwich
- 1 Serve
- 10 min prep time
- 10 min cooking
- 336 Cal / serve
Ingredients
- 1g Olive Oil Spray
- 15g Lean Bacon, trimmed of any visible fat
- 1 Cage Free Egg (59g)
- 1/2 Tomato (83g), thickly sliced
- 30g Baby Spinach
- 2 Slices Wholegrain Bread (80g)
- 5g Reduced Fat Cheddar, grated
Method
- Spray a non-stick frying pan with oil and heat over medium heat. Add bacon and cook for 2-3 minutes each side or until lightly browned. Transfer to a plate and cover with foil.
- Whisk egg in a small bowl with 2 teaspoons of water. Add to the frying pan and swirl to spread evenly. Season with freshly ground black pepper. Cook for 2 minutes until just set. Slide onto a plate.
- Spray the frying pan lightly with oil again. Cook the tomato for 2-3 minutes on each side or until browned. Remove and set aside. Add spinach to the frying pan and cook for 1-2 minutes, until wilted.
- Place a slice of bread onto a plate. Top with spinach, tomato, bacon, egg and cheese. Place the remaining bread on top to serve.
Raspberry & Ricotta Toasted Sandwich
- 1 Serve
- 5 min prep time
- 5 min cooking
- 332 Cal / serve
Ingredients
- 2 Slices Raisin Bread (80g)
- 1 Teaspoon Butter, No Added Salt (6g)
- 1 Teaspoon Honey (7g)
- 40g Reduced Fat Ricotta
- 50g Raspberries
Method
- Use ½ teaspoon of butter to spread on each slice of bread. Turn 1 slice over, butter-side down. Drizzle honey over the bread and spread it over the ricotta. Top with raspberries, then the remaining slice of bread, butter side up.
- Heat the remaining ½ teaspoon butter in a large non-stick frying pan over medium heat. Toast the sandwich for 2 minutes on each side or until golden. Cut in half to serve.
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