YOUR SOLIN GENERATED RECIPE
Sausage and Egg Make-Ahead Breakfast Sandwiches
Oven-baked egg rounds and savory pork sausage patties layered on toasted whole-grain muffins with a melt of sharp cheddar for a satisfying, protein-packed start.
INGREDIENTS
4 oz ground pork
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried sage
0.25 tsp garlic powder
2 large eggs
0.25 cup liquid egg whites
1 cup baby spinach
1 whole whole-grain English muffin
0.5 oz sharp cheddar cheese
1 tsp avocado oil
PREPARATION
Preheat your oven to 350°F and lightly grease two large ramekins or a jumbo muffin tin with avocado oil.
In a small bowl, mix the ground pork with sea salt, black pepper, dried sage, and garlic powder until well combined.
Form the pork into a wide, flat patty and cook in a skillet over medium-high heat for 4 minutes per side until fully browned and cooked through.
Whisk the whole eggs and liquid egg whites together in a bowl, then stir in the finely chopped baby spinach.
Pour the egg mixture into the prepared ramekins and bake for 12 to 15 minutes until the eggs are set and firm.
Split the English muffin and toast until the edges are golden and crisp.
Assemble the sandwich by placing the sausage patty on the bottom muffin, followed by the baked egg round and the slice of cheddar cheese.
Top with the remaining muffin half and wrap tightly in parchment paper or foil for easy reheating throughout the week.