Name: Sourdough chicken sausage breakfast sandwich
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 60 g sourdough English muffin, split; 110 g chicken and maple breakfast sausage patties; 1 large egg; 1/3 cup large egg whites (about 1/4 cup carton whites); 13 g baby Swiss cheese, thinly sliced; 0.5 oz baby spinach; 1/3 cup cherry tomatoes, halved; 4 olive oil cooking sprays; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 0 min

Mist a 10-inch nonstick skillet with cooking spray and set over medium heat. Add the chicken sausage patties and cook for 3 to 4 minutes per side until browned and heated through. Top the patties with the baby Swiss cheese during the last minute of cooking to melt. Remove the cheesy patties to a plate and wipe out the skillet. Done when heated through, 165°F.
In a small bowl, whisk the whole egg and egg whites together. Remist the skillet with cooking spray and pour in the egg mixture. Cook for 1 to 2 minutes until the bottom is set. Fold the sides in to create a square roughly the size of the muffin. Flip and cook for another 45 seconds until the egg is firm to the touch and no liquid remains. While the egg cooks, toast the sourdough English muffin. Done when firm to the touch, 160°F.
Place the bottom muffin half on a plate and top with the baby spinach. Layer on the cheesy chicken sausage patties and the folded egg. Close the sandwich with the top muffin half. In the same small bowl used for the eggs, toss the halved cherry tomatoes with the salt and pepper. Serve the tomatoes on the side of the sandwich.

Nutrition

Ingredients

Instructions

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