Healthy Freezer Friendly Breakfast Sandwiches
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
- 1 tsp salt
- 6 eggs
- 1/2 tsp black pepper
- 1 lb ground turkey
- 1/4 tsp red pepper flakes
- 1 tsp thyme
- 1/4 tsp rosemary
- 1 tsp sage
- 6 100 % whole wheat english muffins (i use ezekiel engli
- 6 slices vermont cheddar cheese (optional)
- Carbohydrate 6.09958397569444 g
- Cholesterol 54.0391734166667 mg
- Fat 3.28283788380556 g
- Fiber 0.143802775270409 g
- Protein 20.54906196025 g
- Saturated Fat 1.41130262055556 g
- Serving Size 1 1 Serving (198g)
- Sodium 181.638654972222 mg
- Sugar 5.95578120042404 g
- Trans Fat 0.418028047472222 g
- Calories 140 calories
ENGLISH MUFFINS: Set broiler to high. Lightly toast english muffins.EGGS: Coat skillet lightly with cooking spray (I use olive oil). Fry eggs until yolk is no longer runny.SAUSAGE: Comine ground turkey, salt, black pepper, sage, thyme, rosemary, and red pepper in a bowl. Mix well. Form meat mixture into patties that are about the size of your english muffin (they will shrink when cooked). Place in a preheated skillet over medium high heat and cook until middle is no longer pink. About 5 min/side.ASSEMBLY: Assemble sandwiches. English muffin bottom, egg, sausage, cheese (optional), english muffin top).STORAGE/COOKING DIRECTIONS: Allow sandwiches to cool completely. Wrap each individual sandwich in plastic wrap and store in the freezer. To cook, wrap frozen sandwich in a paper towel and microwave until warmed through, about 1-2 minutes depending on microwave strength or place in oven at 350 degrees until completely thawed and cheese is melted, about 8-12 minutes.
