Description
This prep ahead breakfast sandwich recipe is SO DANG GOOD! I just couldn’t gatekeep it, so here it is, straight from the pages of my cookbook, The Feel-Good Meal Plan. In just 30 minutes you’ll have breakfast ready to go for the week (and then some—this recipe makes 12 english muffin sandwiches). Made with simple ingredients like protein-packed eggs and turkey sausage, and iron-rich spinach for a pop of color and antioxidants, it’s a family-friendly meal that is sure to bring some ease to busy mornings! Share with the fam, or pop the extras in the freezer to have on hand when you need them most!
Ingredients
1 Tbsp extra virgin olive oil
7 oz (200g) breakfast turkey sausage (approximately 6 to 7 sausages), removed from casings and crumbled
2 cups spinach, chopped
12 eggs
2 Tbsp milk
½ tsp salt
12 English muffins
Butter and/or mayonnaise
12 slices cheese
Sliced avocado, for serving (optional)
Tomato slices, for serving (optional)
Instructions
- Preheat the oven to 325°F. Line two rimmed baking sheets with parchment paper and set aside.
- In a large frying pan, heat the oil over medium-high heat. Add the turkey sausage and cook, without stirring, until the first side is golden brown, 3 to 4 minutes. Flip and cook the other side until golden brown, another 2 to 3 minutes. Add the spinach and cook, stirring and breaking up the meat, until the spinach is just wilted (the sausage doesn’t have to be fully cooked through,as it will finish cooking in the oven). Let cool.
- In a large mixing bowl, whisk together the eggs, milk, and salt. Stir in the turkey mixture until well combined. Pour onto one of the prepared baking sheets, spreading evenly.
- Bake for 15 to 20 minutes or until eggs are set. Let cool for 10 minutes then cut into 12 squares.
- Meanwhile, cut the English muffins in half. Place them cut side up on the other baking sheet. Toast in the oven for the last 10 to 12 minutes of the egg baking time.
- Spread butter and/or mayo over both halves of the English muffins. Lay a slice of cheese on one half of each English muffin, followed by a square of egg. If desired, top with avocado and tomatoes. Cover with the other half of the English muffin and enjoy, or see storage instructions in the notes below.
Notes
Store the cooled sandwiches, without avocado or tomato, in an airtight container in the fridge for up to four days, or wrap individually in storage wrap and store in a sealable freezer bag in the freezer for up to three months. If frozen, thaw in the fridge overnight or in the microwave. To serve, microwave until heated through, 30 to 60 seconds. For a crispy sandwich (my preferred style), toasted open faced in a 350°F oven for 8 to 12 minutes or toaster oven for 3 to 5 minutes. Top with avocado and tomato slices (if using).