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Sausage Egg and Cheese Breakfast Sandwich

Sausage Egg and Cheese Breakfast Sandwiches

Print Recipe
Start your morning off right with these wholesome Sausage Egg and Cheese Breakfast Sandwiches! English muffins are toasted and topped with homemade turkey sausage, scrambled egg and cheese! Great for meal prep!! These sammies are freezer friendly and reheat easily!
Course Breakfast & Brunch
Cuisine American
Keyword breakfast, eggs, freezer friendly, make ahead, meal prep, sandwich, sausage, turkey sausage
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 sandwiches
Calories 395
Author Laurie McNamara

Equipment

Ingredients

  • olive oil spray
  • 6 large eggs
  • kosher salt
  • freshly ground black pepper
  • 1 recipe turkey breakfast sausage
  • 3 slices cheddar cheese cut in half
  • 3 slices pepper jack cheese cut in half
  • 6 english muffins halved
US Customary - Metric

Instructions

MAKE THE EGGS:

  • Preheat your oven to 350℉ (or 180℃) and lightly spray a silicone mold (set into a rimmed baking sheet) with nonstick spray.
  • In a liquid measuring cup, crack and add in the eggs. Whisk well to thoroughly scramble. Divide egg mixture into the wells of the silicone mold and season with a pinch of salt and some freshly ground black pepper. Bake for 10 minutes (rotating the pan half way through) or until set.

MAKE THE BREAKFAST SAUSAGE:

  • Combine the ingredients for the low fat turkey sausage (linked in ingredient list). Then measure and divide into 6 (1/3 cup) portions. Gently shape into large meatballs.
  • Place one portion onto a piece of wax paper and cover with a second 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. Allow the sausage patties to cool if meal prepping and planning on freezing.

BUILD THE BREAKFAST SANDWICHES:

  • Cut the english muffins in half. I like to use sourdough, but you can use your favorite. If making these to eat right away, I would toast them. If freezing, I do not.
  • On the bottom half of each english muffin, stack with an egg round, breakfast patty and a half slice of both cheddar and pepper jack cheese - or use any cheese you like and then top with the top half of the English muffin. Pop it into the microwave for 15 to 20 seconds or until the cheese has melted.
  • See the recipe notes for tips on freezing and reheating.

Notes

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.

Nutrition

Serving: 1g | Calories: 395kcal | Carbohydrates: 29g | Protein: 33g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 245mg | Sodium: 786mg | Potassium: 395mg | Fiber: 2g | Sugar: 2g | Vitamin A: 482IU | Vitamin C: 0.1mg | Calcium: 203mg | Iron: 2mg