All-American Breakfast Sandwich

Culinary Setting
Boneless Breast


1 c flour

1/2 tsp salt

2 tsp freshly ground black pepper

24 4-oz TURKEY CUTLETS, thawed

1/2 c olive oil

3 lbs fresh spinach, washed, dried and trimmed

1/2 tsp Kosher salt

2 tsp freshly ground black pepper

24 Each sandwich-size English muffins, split, toasted, buttered

24 Large eggs, fried or scrambled

6 c Cheddar cheese sauce, warm


In bowl, combine flour, salt, and pepper.

Dredge each cutlet in flour mixture, shake off excess and place in a single layer on sheet pan.

Heat 1/4 cup oil on flat top or in a sauté pan and cook turkey 3 minutes on the first side, flip and cook 2-3 minutes on the second side or until cooked through to an internal temperature of 165 degrees F. Remove from heat and keep warm.

In clean sauté pan, cook spinach gently in remaining oil until just wilted. Season with Kosher salt and pepper and keep warm (1 quart yield).

For one serving: Top bottom of split muffin with 1/3 cup (1-1/2 ounces) sautéed spinach, 1 turkey cutlet, 1 fried or scrambled egg and 1/4 cup warm Cheddar cheese sauce. Place top of muffin on a slant on top of sandwich.

Serve each sandwich accompanied by fruit salad.

Nutrition Facts

Total Calories 660

Calories from Fat 200

Total Fat 22 g

% Daily Total Fat 34

Saturated Fat 5 g

% Daily Saturated Fat 25

Cholesterol 285 g

% Daily Cholesterol 95

Sodium 1179 mg

% Daily Sodium 49

Total Carbohydrates 43 g

% Daily Total Carbohydrates 14

Dietary Fiber 5 g

% Daily Dietary Fiber 20

Sugars 3 g

Protein 41 g

% Daily Protein 50

% Daily Vitamin C 15

% Daily Calcium 15

% Daily Iron 35