This Freezer-friendly Turkey Sausage Breakfast Sandwich includes homemade turkey sausage, avocado, sprouts and spinach egg scramble!
How to make this recipe
- Preheat oven to 400 F.
- Assemble and prepare veggie toppings and shred the cheddar cheese.
- Make patties from the ground turkey and cook over olive oil in a pan.
- Heat English muffins in the oven for about 5 minutes until crisp.
- Crack eggs into a large bowl and whisk. Heat olive oil in a medium sized pan and cook eggs for about 30 seconds, stirring often.
- Add spinach and cook for another minute or so until eggs are cooked through.
- Remove English muffins from the oven, and assemble breakfast sandwiches.
- Serve immediately or freeze for later.
Ingredients and substitutions
- Olive oil– another neutral oil will work well in place of olive oil. Neutral oils to try: grapeseed oil, avocado oil or peanut oil.
- English muffins – this breakfast sandwich can also be made in a biscuit or a bagel!
- Red bell pepper – use any bell pepper colour you prefer or have on hand.
- Avocado – use fresh sliced avocados or prepared guacamole.
- Alfalfa sprouts – if you’re in a pinch, leave these out completely.
- Cheddar cheese – any shredded cheese will pair well with this breakfast sandwich. I recommend using a Tex Mex blend, cheddar cheese or white cheddar.
- Sriracha – any other chili sauce will work in place of Sriracha. The most popular substitution is Sambal Oelek, an Indonesian hot sauce.
- Olive oil – see olive oil substitutions above.
- Eggs – I haven’t tried this recipe with vegan egg substitutions but you can definitely try to replace the eggs with a plant-based version. You can also choose to use the full egg or just the egg whites.
- Spinach chopped – fresh chopped spinach is recommended otherwise defrosted frozen spinach will also work.
- Ground turkey – make your sausage with any ground meat that you prefer. You can also make this a plant based sandwich by using your favourite vegan sausage brand.
- Fennel seeds – replace with anise or dill seed.
- Garlic powder – fresh garlic or garlic salt can be used to replace the garlic powder.
- Paprika – use chili powder, smoked paprika, cayenne pepper or crushed red chili flakes to replace the paprika.
- Salt & pepper (to taste)
Storing and reheating
This breakfast sandwich is a great Sunday brunch recipe that can also be prepared in advanced as an easy weekday breakfast! To store your prepped sandwiches, wrap them in plastic wrap or keep them in an airtight meal prep container. Store them in the fridge up to 5 days.
Once you're ready to enjoy your breakfast sandwich, reheat in the microwave for a couple of minutes. For a better experience, if you have more time in the morning, toast them in the oven for 10-15 minutes in a 350 F oven.
Freezing breakfast sandwiches
To freeze the breakfast sandwiches, let them cool completely and wrap them tightly in plastic wrap or store them in either an airtight container or freezer bag. Once frozen, they will last for two months in the freezer.
To enjoy your frozen breakfast sandwiches, thaw them overnight in the refrigerator. Once thawed, heat them using the reheating instructions listed above. Forgot to let your sandwich thaw? You can reheat the sandwiches directly from frozen. Microwave them for a 1-2 minutes while wrapped in a dry paper towel. If it is still cold, flip the entire sandwich over and continue to heat it until it is completely hot.
More breakfast sandwich recipes
Meal prep tools
- These Non-Stick Egg Rings are perfect for making the perfect round eggs.
- Grab some glass meal prep bowls if you plan on packing these sandwiches as grab & go breakfasts.
Freezer-friendly, Healthy Breakfast Sandwiches
- 1 tbsp olive oil
- 6 whole wheat English muffins bagels would be a good substitute!
- red pepper sliced
- avocado sliced
- Alfalfa sprouts
- 1/2 cup cheddar cheese shredded
- 1 tbsp olive oil
- 5 eggs
- 1 cup spinach chopped
- 1 lb ground turkey
- 2 tsp fennel seeds
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- Preheat oven to 400 F.
- Chop, slice and prepare veggie toppings as well as shred the cheese before cooking for easy assembly.
- Mix ground turkey together with ingredients and form into small, extremely thin patties. Heat olive oil in a large frying pan over med-high heat, and add sausage patties, cooking for about 5 minutes per side.
- Heat English muffins in the oven for about 5 minutes until somewhat crisp (nobody likes a soggy bun!)
- Meanwhile, crack eggs into a large bowl and whisk until well combined. Heat olive oil in a medium sized pan and cook eggs for about 30 seconds, stirring often. Add spinach and cook for another minute or so until eggs are cooked through.
- Remove English muffins from the oven, and assemble breakfast sandwiches by topping bottom bun with turkey sausage, then adding cheese. Add egg scramble on top of the cheese, followed by red pepper, avocado, sprouts and sriracha. Omit sprouts if freezing.
- Serve immediately or wrap in plastic wrap and keep in the fridge (up to 7 days) or the freezer (up to a couple months).