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Nutrition Label
–
+
servings
Breakfast Sandwich Recipe
Wendy Zitzman
Prep Time
Prep Time
5
minutes
mins
Cook Time
Cook Time
15
minutes
mins
Total Time
Total Time
20
minutes
mins
Servings
Servings
2
Calories
Calories
164.81
Ingredients
▢
8
squares
Phyllo dough
▢
egg wash
-
(1 egg white + 2 Tbsp water)
▢
2
Tbsp
sesame seeds
▢
2
hard boiled eggs
▢
2
slices
low fat cheddar cheese
▢
1
medium
tomato
▢
2
lettuce leaves
▢
¼
cucumber
▢
2
tsp
honey mustard
Instructions
Preheat the oven to 350 degrees F.
Place one sheet of dough on a pan lined with parchment paper.
Lightly coat with cooking spray.
Top with 3 more sheets of dough, continuing the process.
Brush the top sheet with the egg wash, then sprinkle on the sesame seeds.
Repeat with the other 4 sections of dough.
Bake for 10-15 minutes, or until golden brown.
Slice the eggs, tomato and cucumber.
Gently slice the phyllo packets in half.
Spread on the honey mustard and fill with the egg, cheese, tomato, lettuce and cucumber.
Serve immediately.
Nutrition
Nutrition Facts
Breakfast Sandwich Recipe
Amount per Serving
Calories
164.81
% Daily Value*
Fat
9.81
g
15
%
Saturated Fat
2.32
g
15
%
Polyunsaturated Fat
2.55
g
Monounsaturated Fat
3.71
g
Cholesterol
186.71
mg
62
%
Sodium
121.4
mg
5
%
Potassium
332.61
mg
10
%
Carbohydrates
10.14
g
3
%
Fiber
2.17
g
9
%
Sugar
3.81
g
4
%
Protein
9.23
g
18
%
Vitamin A
2075.73
IU
42
%
Vitamin C
10.26
mg
12
%
Calcium
124.6
mg
12
%
Iron
2.35
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.