meal prep sausage breakfast sammy
for me, meal prep is the key to sticking to whatever nutritional goals i’ve set for myself — especially breakfast! it starts my day off with a win, and makes my mornings go 10x smoother, especially since i am cramming in a workout and getting a toddler out the door. these sandwiches are super easy and reheat SO well!
makes 6 sausage mcmuffins; macros: 25g p / 23g c / 10g f & 280 cals
Ingredients
6 100 cal english muffins (i use Lewis Bake Shop)
3 large eggs
1.5 cup egg whites
1/3 cup cottage cheese (i use good culture!)
salt + pepper to taste
a little Tumeric (for coloring and extra flavor!)
6 slices sargento ultra thin colby jack or cheddar
6 turkey sausage patties (i like Jone’s Dairy, AmyLu, or anything similar)
Instructions
preheat oven to 375*
while your oven preheats, whisk together your eggs, egg whites, cottage cheese, & salt+ pepper.
i use this silicone muffin tin that is the PERFECT size for breakfast sandwiches. coat each section with EVOO or cooking spray, and dump your egg mixture into the pan and bake for 15ish minutes or until eggs are cooked through. alternatively, you can line a 8×8 or 9×13 baking dish (the bigger you use, the thinner your egg patties will be!) with parchment paper and cut into squares for your sammies.
while the eggs cook, get the rest of your sandwich stuff ready to assemble.
assemble the sammies! i use precooked chicken sausage so it makes it less work to throw these together. i also do NOT pre toast my muffins because i like to toast them when they reheat and i don’t want them to get too hard.
wrap in parchment paper or foil and store in a gallon ziplock bag! i store mine in the refrigerator for the whole week. you can also freeze these. just make sure your bag has no air and is sealed tight!
TO REHEAT: i like to put mine in the toaster oven at 350 for about 5-7 minutes. if i am in a hurry, I’ll just microwave the sandwich for 45 seconds! if the sandwich is frozen, let it thaw overnight first before reheating.
enjoy!
