Sandwiches: Sausage Egg and Cheese Breakfast

For those mornings when you hit snooze. Twice. Or when the thought of peanut butter toast again makes you want to crawl back under the covers.

Only reach into your freezer!

It’s on those days you’ll be glad you meal prepped a batch of these freezer friendly sandwiches. We’ve talked about it before, so you are well aware how much A REGULAR HERE a meal prep breakfast. Lunch is great but remade breakfast is where it’s at! Having kitchen-made breakfast sandwiches on hand is a life saver and most importantly, a time saver.

For example, Pat reheats one of these on workdays because he wakes up early without time to eat. This way he can reheat it and eat it on his way into work.

To Make These Sausage Egg and Cheese Breakfast Sandwiches Gather:

• nonstick spray – I like to use either extra light olive oil or ghee oil spray.
• eggs – For extra protein and less fat, you can substitute 3 tablespoons egg whites for each egg you take out.
• kosher salt – Enhances flavors.
• freshly ground black pepper – Adds a distinct bite and flavor.
• turkey breakfast sausage – I use my low fat kitchen-made sausage but you can use store-bought.
• cheese slices– I like cheddar and pepper jack but you can use your go-to.
• English muffins – We like sourdough but use whichever you prefer.

Make the (low fat but high protein) turkey breakfast sausage mixture. I use this method and set it off to the side so the flavors can develop. You could also make this the day (or evening) before, cover and refrigerate overnight.

Preheat your oven to 350℉ (or 180℃). 

Lightly spray a silicone mold with nonstick spray. The one I use is linked down in the recipe printable.

In a liquid measuring cup, add 6 large eggs.

Whisk well to combine.

Pour eggs into the mold.

Season with a pinch of salt and some freshly ground black pepper.

Bake on the middle rack of your preheated oven for 10 minutes or until set.

Combine the ingredients for the low fat turkey sausage.

Measure out 6 portions (1/3 cup each) of the turkey sausage mixture. Place one portion onto a piece of wax paper.

Next press flat using either a mallet or the flat side of a drinking glass.

Set aside and repeat with a second patty. I use new wax paper as well.

Heat a teaspoon of oil in a skillet over medium to medium-high heat.

Once hot, working batches of 2, cooking the patties for 3 to 4 minutes a side.

Transfer to a paper towel lined plate and repeat with the second batch.

Cut 6 English muffins in half. I like to use sourdough, but you can use your regular. If making these to eat right away, I would toast them.

On the bottom half of the English muffin, stack with a breakfast patty, scrambled egg round and a sliced of cheese.

Replace the top of the English muffin.

Lastly, pop the sandwich into the microwave for 15 to 20 or until the cheese has melted.

Freezing Instructions:

• Make sure everything has cooled to room temperature before assembling.
• Wrap in paper towel and then cling wrap.
• Place in a freezer friendly resealable bag or container and freeze.

How To Heat Frozen Breakfast Sandwiches:

• The night before, remove a sandwich and place in the fridge to thaw overnight.
• Discard the plastic wrap, leaving the sandwich in paper towel and microwave 1 minute or 1 minute 25 seconds or until warmed through.

Enjoy! And if you give this Sausage Egg and Cheese Breakfast Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!