High Protein Egg Sandwich
Rich in protein and absolutely hearty and filling, this high protein breakfast sandwich recipe is a keeper. Make it in a big batch over the weekend, and you have a week’s worth of breakfast sandwiches ready!
Servings: 4
Ingredients
- 4 Whole Wheat English Muffins
- 4 large Eggs
- 1 cup Egg Whites
- 4 Turkey Breakfast Sausage Patties
- 4 slices Low-Moisture Sharp Cheddar Cheese
- Salt + Pepper to taste
- Olive oil spray
Instructions
- Preheat oven to 350 F.
- In a mixing bowl, combine the 4 large eggs and 1 cup of egg whites with salt and pepper. Stir to combine.
- Spray or brush olive oil in 4 ramekins then divide the egg mixture evenly among the 4 ramekins. Place the ramekins on a baking sheet.
- Bake the eggs in the oven at 350 F for 12-15 minutes or until the eggs are set or you can make scrambled eggs in the microwave.
- While the eggs bake, cook the sausage in a skillet on the stove according to package instructions then set aside.
- Slice the English muffins and toast.
- Remove the eggs from the oven and cool a few minutes then remove the eggs from the ramekins using an offset spatula.
- Assemble each egg sandwich with a turkey sausage on the bottom half of the English muffin, one baked egg, a slice of cheese and English muffin on top. Serve immediately!
Notes
- Make it interesting: You can go beyond the classic baked eggs in this recipe and make these spinach pepper egg muffins or cauliflower egg muffins instead.
- Egg sandwich for one: To make this high protein egg breakfast for one, simply cook the sausage patty as you would, on a pan, and use my microwave eggs recipe to cook the eggs quickly, without having to turn on the oven.
Nutrition
Serving: 1sandwich | Calories: 290kcal | Carbohydrates: 24g | Protein: 22g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 204mg | Sodium: 496mg | Potassium: 303mg | Fiber: 4g | Sugar: 5g | Vitamin A: 444IU | Vitamin C: 0.02mg | Calcium: 304mg | Iron: 2mg