Sandwiched between a soft English muffin, a light layer of creamy mayo, and a perfectly melted slice of cheddar cheese lies the star of the show: a savory, high-protein egg and sausage patty. It’s hearty, flavorful, and exactly the kind of breakfast that keeps you fueled and satisfied. The best part? These little sandwiches are freezer-friendly! Simply wrap each one in parchment paper, pop them into a freezer-safe bag, and when you’re ready to enjoy, just toast in your toaster oven until warm and golden. In just a few minutes, you’ll have a homemade breakfast sandwich that rivals anything from the drive-thru: warm, cheesy, and oh-so comforting. Perfect for busy mornings or those days when you just need something easy, filling, and delicious.
High Protein Breakfast Sandwich
Recipe by
Servings
12 servings
Prep time
15 min
Cooking time
42 mins
Calories
472 cal
(38g protein, 22g fat, 30g carb, 472 calories)
Sandwich: English Mufffin, Thin Sliced Cheddar Cheese, 1 tbsp Duke’s Mayo + Sheet Pan Egg + Chicken Sausage Patty.
Ingredients
- Sheet Pan Egg Ingredients:
- 16oz low-fat cottage cheese
- 16oz egg white
- 4 whole eggs
- pinch of salt and pepper
- Chicken Sausage Patty Ingredients:
- 1lb 98% lean ground chicken
- 1lb breakfast pork sausage
- 1 tsp salt
- 1 tsp thyme
- 1 tsp onion
- 1 whole egg
Directions
- Sheet Pan Egg Instructions: Add all ingredients to a blender and blend until smooth
- In a well-greased sheet pan or on parchment paper, pour the egg white mixture.
- Bake at 350 degrees for 20 minutes
- Let cool, then divide into 12 equal pieces
- Chicken Sausage Patty Instructions: Combine all ingredients and mix well
- Either lay flat onto a thin large rectangular shape on top of parchment paper on a baking sheet OR divide into 12 equal-sized patties.
- Bake at 400 degrees for 20 minutes.
- Broil at 500 degrees for 2 minutes.
Leave a Reply