I do my best to prepare my breakfast for the week on Sundays, otherwise I end up eating Starbucks pastries every weekday morning. Usually I do something easy, like egg cups or overnight oats, but this week I decided to whip up these extremely tall breakfast sandwiches. Yeah, the cheese isn't melted, and they look a little dry, but after you zap 'em in the microwave before work and add a little sriracha (and honey, if you're feeling wild), these bad boys are good to go.
Make Ahead Breakfast Sandwiches
- 1 head broccoli, chopped
- 1 red bell pepper, chopped
- 6 large eggs
- 15 oz ground turkey breakfast sausage
- 6 whole grain english muffins
- 6 slices thick baby swiss
Preheat oven to 375F. Grease six ramekins and distribute broccoli and red bell peppers equally between them. Whisk each egg individually and place into a ramekin. If you're craftier than I am, whisk them all at once and distribute equally between the ramekins. Bake for 20-25 minutes or until eggs are cooked through. Cool before removing from ramekin.
Meanwhile, heat a skillet over medium heat. Season turkey sausage with salt and pepper, and then separate into six patties. Place patties into skillet and flip occasionally, cooking until internal temperature reaches 165F. I didn't time this so I have no idea how long it takes. Sorry. Allow to cool.
Split english muffins and lightly toast, either in the oven or in your toaster. They don't need to be aggressively toasted, just enough to hold their shape when you start piling on the other stuff.
Place sausage patty on lower english muffin half, then top with egg, cheese, and muffin top. Wrap in parchment paper and pop in the fridge. When they're ready to eat, microwave for 1-2 minutes and top with hot sauce of your choice. If you decide to freeze them, to reheat, wrap in a damp paper towel and microwave for 3 minutes before topping with your sauce.