These breakfast sandwiches can be made ahead and refrigerated or frozen and reheated for a quick and easy weekday breakfast.
- 6 large eggs
- ¼ tsp. kosher or sea salt
- ¼ tsp. ground black pepper
- 6 whole grain English muffins
- 1 tablespoon oil
- 6 cooked turkey, chicken or veggie sausage patties
- 6 slices cheese
- 1 cup baby spinach leaves (optional)
- 2 ripe avocados, peeled, pitted and sliced (optional)
- Preheat oven to 375 degrees. Coat a 9×9 baking dish with cooking spray.
- In a large bowl, whisk together the eggs, salt and black pepper until eggs are beaten. Pour the eggs into the prepared baking dish and bake in the middle rack for 20-25 minutes or until the eggs are set. Use a knife to cut them into 6 squares.
- Meanwhile, lay the English muffin halves or slices of bread out on a baking sheet. Brush the oil evenly on each. Bake on the top rack for 6-7 minutes or until toasted.
- Assemble the sandwiches by layering the egg squares, sausage patties and cheese inside the toasted English muffins or bread to make a sandwich. Wrap each sandwich in a slightly damp paper towel, then wrap in parchment or wax paper. Store in an airtight container or sealed plastic bag in the refrigerator for up to 4 days or freezer for up to 2 months.
- To reheat, remove each sandwich from the parchment or wax paper, wrap in a paper towel and microwave on high 2-3 minutes or until heated through.
- Right before serving, fill the sandwich with baby spinach and avocado slices, if desired.
Cooking Tip: You can also fry the eggs in batches in a non-stick skillet on the stove.
Variation/Substitution Tips: 1) Swap out the sausage patties for slices of deli ham or cooked bacon. 2) For a vegetarian version, omit the meat.
- Serving Size: 1 sandwich
- Calories: 382
- Sugar: 0g
- Sodium: 588mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 236mg