Description
These High-Protein Maple Sausage Breakfast Sandwiches combine savory maple-spiced pork sausage patties with a flavorful kale and sun-dried tomato egg bake, layered with cheddar cheese on toasted English muffins. Perfect for a nutritious and satisfying breakfast that can be made ahead and reheated throughout the week.
Ingredients
For the Sandwiches
- Neutral oil spray
- 12 large eggs
- 1 1⁄2 cups unsweetened milk of choice
- 1 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper
- 2 cups finely chopped curly kale, packed
- 1⁄2 cup roughly chopped sun-dried tomatoes
- 4 ounces cheddar cheese, sliced or shredded (optional)
- 6 sliced English muffins (gluten-free or regular)
For the Sausage Patties
- 1 pound 90% lean ground pork
- 1 tablespoon pure maple syrup
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon ground sage
- 1⁄2 teaspoon smoked paprika
- Neutral oil spray
Instructions
- Preheat and prepare baking dish: Preheat the oven to 325ºF. Lightly grease a 9×13-inch baking dish with neutral oil spray and set aside to prevent sticking during baking.
- Make the egg mixture: In a large bowl, whisk together the 12 eggs, 1 1/2 cups unsweetened milk, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, and 1/2 tsp ground black pepper until uniform. Fold in the chopped kale and sun-dried tomatoes gently to incorporate evenly without breaking the vegetables.
- Bake the egg mixture: Pour the egg mixture into the prepared baking dish and bake in the preheated oven for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Remove and allow to cool in the dish for 15 minutes. Once cooled, slice into 6 equal squares for sandwich portions.
- Prepare sausage mixture: In a large mixing bowl, combine the pound of 90% lean ground pork with 1 tablespoon pure maple syrup, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground sage, and 1/2 teaspoon smoked paprika. Mix thoroughly using clean hands for even spice distribution.
- Form sausage patties: Divide the sausage mixture into 6 equal portions. Press each portion into thin discs using your hands, making them as thin as possible since they will shrink when cooking.
- Cook sausage patties: Heat a large skillet over medium heat and spray with neutral oil. Add sausage patties in batches of 3 to avoid overcrowding. Cook each side for about 4 minutes, until patties are browned, crisp on the outside, and reach an internal temperature of 160ºF. Remove and drain on a paper towel-lined plate.
- Assemble sandwiches: Toast the English muffins lightly if eating immediately. Layer one sausage patty, one egg square, and a slice of cheddar cheese (optional) between each muffin. For make-ahead, assemble sandwiches un-toasted, wrap tightly in parchment or foil, and refrigerate or freeze until ready to heat and eat.
Notes
- Store tightly wrapped in the refrigerator for up to 3 days or freeze for up to 3 months.
- To reheat from refrigerated, air fry or bake at 350ºF until muffin is toasted and egg is warmed through, 4 to 8 minutes. Microwave for 1 to 2 minutes is faster but may affect texture.
- When reheating from frozen, microwave to defrost for about 1 minute then finish heating in air fryer or oven.
- Sausage and egg can be frozen separately for convenience; reheat individually and assemble before serving.
- Do not overcook the egg bake initially to maintain tender texture after reheating.
- Egg substitute such as Just Eggs can be used instead of whole eggs.
- Ground pork can be swapped for ground chicken or veggie sausage; pre-cooked sausage patties save time.
- Cheese can be replaced with dairy-free alternatives or omitted entirely.
- Sun-dried tomatoes may be swapped with bell peppers or roasted red peppers for variation.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking and Frying
- Cuisine: American
