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BEST Breakfast Sandwiches (Easy + Freezer-Friendly)

These easy breakfast sandwiches are the perfect recipe to kick off the New Year—made with homemade breakfast sausage, they're protein-packed, freezer-friendly, and the perfect grab-and-go item to start your morning!
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Servings: 6 sandwiches
Author: Mae Martin

Ingredients

For the breakfast sausage

  • 1 pound ground chicken, turkey, or pork
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon maple syrup
  • 1 teaspoon chopped fennel seeds
  • 1 clove grated garlic
  • 1 teaspoon kosher salt
  • ¼ teaspoon cayenne pepper, optional

For the sandwiches

  • 6 English muffins
  • 6 large eggs or egg whites
  • 6 slices pepper jack cheese
  • Other toppings of choice: avocado, pesto, spinach, bacon slices, salsa, etc.

Instructions

  • Make the sausage. Place the ground meat in a bowl with the rest of the sausage ingredients. Use your hands to incorporate everything evenly, mixing and folding until the sausage forms a ball and begins to resist against your hands. At this point, stop mixing—it should be pretty sticky and will have formed a film on the sides of the bowl. If you overwork the sausage, it will become too tough.
  • Preheat a cast iron skillet over medium heat and add a bit of neutral oil to coat the pan. In the meantime, divide the sausage into 6 equal pieces, flattening them with your hand to form a patty. Once the skillet is preheated, place a few sausage patties onto the pan and press them down, being sure not to overcrowd them.
  • Flip the patties once golden brown, around 2-3 minutes, and finish the other side until fully cooked through (it should register 160℉ for pork or 165℉ for chicken/turkey on an instant-read thermometer). Top cooked sausage patties with a slice of cheese and set aside to melt.
  • If desired, toast your halved English muffins face down in the residual sausage drippings until golden brown. Alternatively, you can also put them in a toaster.
  • Assemble the sandwiches. Crack your eggs or egg whites into a bowl, season, and cook them to your preference—I like to scramble mine, but you could fry them as well.
  • Once the eggs are done, it's time to assemble. Place one of the cooked eggs (or ⅙ of the scrambled eggs) on the bottom of an English muffin, then add a sausage patty with cheese on top. At this point, add any toppings of choice—I like spinach, bacon, and avocado. Repeat with the remaining sandwiches.
  • If not serving immediately, wrap each sandwich in a bit of aluminum foil. They be stored in the fridge for up to 5 days but are best when eaten within 2 to 3, otherwise the bread can get soggy. They will also last up to three months in the freezer.
  • When ready to serve, thaw the sandwiches in the fridge overnight and microwave until hot, about 60-90 seconds. If needed, you can microwave the sandwiches from frozen, though they will heat unevenly. Serve warm with ketchup or hot sauce, if desired.