One of the top questions I get as a Dietitian is what to make for breakfast.

There are a ton of suggestions, but I have to say eggs are probably the most versatile and can be a great way to get a protein packed breakfast in.

I love an egg sandwich because you can swap up the ingredients so you don’t get bored and incorporate a ton of different flavors.

With this Arugala and Brie egg sandwich I was inspired by the holidays and oh man was it tasty (my husband loved it too he even had a second sandwich at lunch)!

I used @egglandsbest eggs and was so impressed with the flavor! I also loved that they contain 25% less saturated fat and almost double the omega-3s than a standard egg.

What are your favorite breakfast sandwiches combos??

Ingredients(for 1 sandwich):
1 Egg (we used egglands best)
Salt and pepper
2 slices bread, or 1 large cut in half (we used sourdough)
1/4 cup fresh Arugala
1/2 oz Brie cheese, sliced
1 tbsp Jelly (we used grape jelly)

Directions: Cook egg to preference with salt and pepper (if you are immunocompromised you may benefit from fully cooked eggs). Assemble the sandwich with toast, jelly, Brie, Arugala, and egg on top. You can store these in the fridge in an airtight container up to 5 days. Enjoy!