In a large skillet, melt 2 tablespoons of Country Crock® Plant Butter over medium heat. Add the sliced sweet onions, stirring occasionally, and cook for about 10 minutes until they become golden and caramelized.

Once the onions are beautifully caramelized, stir in a handful of baby spinach leaves. Cook for an additional 2 minutes, stirring frequently, until the spinach is wilted and bright green.

In a separate bowl, lightly beat the large eggs with a pinch of salt and pepper for seasoning. Pour the eggs into the skillet with the caramelized onions and spinach, and reduce the heat to low. Gently stir the mixture for about 5 minutes.

Slice the brioche rolls in half and lightly toast them if desired. Generously spoon the creamy egg mixture onto the bottom half of each bun. Place the top half of the brioche roll on each to finish assembling your ultimate breakfast sandwich.