Sausage Egg and Cheese Breakfast Sandwiches

These breakfast sandwiches are the best kind of make ahead breakfast. They are very easy to make from the blender eggs (we love this hands off approach) to the turkey sausage patties. Assemble and enjoy as your make them or wrap and freeze them to enjoy through the week. High protein, homemade and delicious. I’m team savory breakfast - always- so these are the perfect breakfast or even lunch for me - definitely meal prep done right!

Breakfast Sandwich Recipe Ingredients

• EGGS: You will need 18 large eggs for this recipe. We don’t like a thin portion of eggs in our breakfast sandwich - this amount of eggs plus the cottage cheese make a good amount of eggs and protein for each sandwich making them more satiating. If you prefer less eggs no problem feel free to reduce the amount of eggs to 12 ( 1 per sandwich basically) and reduce the amount of cottage cheese to 1 cup.
• COTTAGE CHEESE: We love adding cottage cheese to the eggs. Adding cottage cheese to blender eggs gives them a creamy texture, boosts the protein content significantly, and yields extra fluffy eggs that resist overcooking. Do you have to add it? Not necessarily. You could add a little heavy cream or half and half to add some richness to the eggs or leave may them plain with eggs and spices only.
• GROUND TURKEY: We use ground turkey for the sausage patties to keep the protein high but the fat and calories lower when it comes to the patty. If you prefer to use ground pork for the sausage patties you are welcome to.
• ZUCCHINI: Adding shredded zucchini to ground meat patty mixture is a great way to add moisture, sneak in vegetables, and keep lean meats tender. If you prefer to use shredded or grated carrots or finely minced spinach as an alternative you can.
• SPICES: Along with salt and pepper to give the sausage patties flavor we add dried thyme, dried sage, garlic powder, dried fennel seeds crushed with knife, red pepper flakes and paprika. We also add some garlic powder and onion powder to the eggs for a bit of flavor. Feel free to add in more spices to the eggs if you wish to customize.
• MAPLE SYRUP: Adding maple syrup to homemade sausage patties balances the savory spices, and adds natural sweetness. Honey, brown sugar, or agave nectar are a good alternative if you are looking for one.
• ENGLISH MUFFINS: We use either sourdough English muffins or whole grain bread. For an alternative you could use mini bagels, croissants, and sandwich thins.
• CHEESE: We like to use sliced marble cheese but any thinly sliced cheese you like would work here like white cheddar, Swiss cheese or pepper jack.
  
  

Breakfast Sandwiches Variations

• Use store bought breakfast sausage patties cooked according to package direction
• Add cooked bacon or replace the breakfast sausage patty with bacon (turkey bacon is great here too)
• Add cooked Canadian bacon or thick cut back bacon instead of sausage.
• Use sliced deli ham instead of sausage for the sandwiches
• Use mini bagels, croissants, and sandwich thins or even buttermilk biscuits sliced in half for the bread portion of the sandwiches.
• Add sautéed or carmalized onions to the sandwiches
• Add sautéed bell peppers and onions or sautéed mushrooms or other veggies
• Add 1 cup of chopped spinach to the eggs after you blend them
• Add 1 cup of shredded cheddar cheese to the egg mixture
• Add a dash of hot sauce to the eggs or some cayenne or chili flakes for a tiny bit of heat
• Brush melted butter over English muffins before popping them in the oven. This adds rich flavor and helps them toast up golden brown for breakfast sandwiches.
  
  

How To Make Homemade Breakfast Sandwiches

1. Prepare Eggs: Blend all the egg ingredients in a blender and pour mixture into prepared sheet pan/ baking sheet. Bake until set then cool on rack. Slice into 12 portions. We do not cut the eggs in rounds as this is a waste of eggs we think. We slice them into squares.
2. Prepare Sausage Patties: Combine all the patty ingredients. Separate into 12 portions, roll into balls then press each into patties. Place on prepared baking sheet and bake until cooked through.
3. Assemble Breakfast Sandwiches: Layer egg, cheese and sausage patty. Top with other half of English muffin. Toast in the oven until warmed through and cheese is melted or wrap and freeze if meal prepping.
   
   

How to Meal Prep or Make Ahead Breakfast Sandwiches

We rotate batch breakfasts in our home and these are in the rotation because we love them so much. We also rotate in our slow cooker Greek Beans, Our breakfast Burritos and our healthy breakfast casserole among other egg bakes. They are so perfect for meal prepping breakfast because they all freeze and reheat so well! Here are some tips to help ensure you freeze, thaw and enjoy your homemade breakast sandwiches.

• COOL: Make sure to cool all cooked ingredients completely: eggs and sausages
• STORE: Make sure to wrap sandwiches individually and tightly after assembling either with parchment paper or aluminum foil. We use parchment paper usually and then store the sandwiches in a freezer bag. They freeze well for 1-3 months. They never last that long in our home though. If storing in the fridge they last from 3-5 days in the fridge.
  
  

How To Thaw and Reheat Breakfast Sandwiches

• THAW: The BEST way to thaw breakfast sandwiches is to pull them out and leave them in the fridge overnight. We have tried every possible variation and thawing them in the microwave oven takes a while and never thaws them out evenly and over heating the eggs and the sausage is never great for texture. The same goes for the toaster oven or the air fryer.
• REHEAT: The BEST way to reheat your breakfast sandwich we think is a combination of microwave and oven or toaster oven. Start by moving the frozen sandwich from the freezer to the refrigerator the night before. The next morning, remove the wrapper and wrap the sandwich in a damp paper towel. Microwave for 20-40 seconds, or until it is heated through or just about heated through. Then transfer to toaster oven or preheated oven and bake until nice and warm and bread is lightly toasted or to your liking. Serve warm with sauce of choice. Reheat the same way if storing sandwiches in the fridge.
  
  

Tips For Avoiding Soggy Bread/Muffins or Cold Centres

• If your sandwich has very thick fillings like a large egg patty, consider briefly separating the sandwich layers from the English muffin midway through the microwave process or right from the start so the middle egg and sausage layers heat up evenly
• Another option is to separate English muffin from filling so the bread doesn’t get too rubbery in the microwave, toast the muffin in a regular toaster while warming the meat, egg, and melting cheese in the microwave.
  
  

More Breakfast Recipe Ideas You Will Love

• Loaded Breakfast Casserole
• Easy Egg Bites
• Morning Glory Muffins
• Banana Chocolate Chip Pancakes
• Chocolate Chip Muffins
• Bakery Style Blueberry Muffins
• Bakery Style Banana Nut and Chocolate Chunk Muffins
• Bakery Style Ham and Cheddar Scones
• Easy Banana Bread
• Easy Moist Blueberry Banana Bread