Skinnytaste's Make-Ahead Sausage, Egg, and Cheese Breakfast Sandwiches
Fun fact about me: I strongly dislike breakfast tacos, but LOVE a breakfast sandwich. Not sure what that’s about, but it is what it is. If you’re like me, you have the best intentions about breakfast, but if you’re not fully prepared, you end up calling coffee your breakfast. In an effort to NOT be like this, I decided to try Skinnytaste’s Make-Ahead Sausage, Egg, and Cheese Breakfast Sandwiches and OMG—they are simple, delicious, and extremely convenient. Her recipe makes 4 sandwiches, so if you’re cooking for more than yourself, double the batch! They keep up to 4 days in the fridge and 3 months in the freezer.
skinnytaste's make-ahead sausage, egg, and cheese breakfast sandwiches
INGREDIENTS
Olive oil spray
4 small chicken or turkey breakfast sausage links (3.25 oz total) (these can be uncooked or pre-cooked)
1/4 cup diced yellow onion
1/2 medium red bell pepper, diced
1 garlic clove, minced
1/8 tsp kosher salt
Freshly ground pepper
4 large eggs
1 TBSP fat-free milk
4 light whole grain English Muffins
4 slices cheddar cheese
INSTRUCTIONS
Preheat the oven to 350ºF. Spray an 8x8” nonstick, silicone, or glass baking dish with olive oil spray.
IF SAUSAGE IS UNCOOKED: Spray a medium nonstick skillet with oil and heat over medium heat. Add the sausage and cook, breaking it up with a wooden spoon until just cooked through (3-4 min). Transfer to a plate and set aside.
IF SAUSAGE IS COOKED: You can skip this all together.
In the same skillet, add the onion, bell pepper, garlic, salt, and pepper to taste. Sauté until softened, stirring often so the garlic doesn’t burn. Transfer the veggies to the same plate as the sausage and let cool for 5 minutes.
In a large bowl, beat the eggs lightly (no need to beat the life out of them for this recipe). Add the milk, sausage, and veggies, and mix to combine. Pour the mixture into the prepared baking pan and place in oven for 18-20 minutes.
Let the mixture cool in the pan for 5 minutes, then slice it into 4 equal squares. To serve immediately, toast the English muffins along with the slice of cheddar cheese, then place one of the egg mixture squares on your English muffin!
To save for later, DO NOT TOAST the muffins. Simply wrap each sandwich up individually in plastic wrap or foil and store in the fridge or freezer, depending on how long you want to hold onto them. To reheat from the fridge, unwrap the sandwich and microwave until it’s heated through, then finish it off in the toaster oven for some crisp. If reheating from frozen, microwave for 2 minutes, flipping it halfway through.
