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Freezer-friendly, Turkey Sausage Breakfast Sandwiches
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4.75 from 4 votes

Freezer-Friendly Turkey Sausage Breakfast Sandwich

This Freezer-Friendly Turkey Sausage Breakfast Sandwich is a healthy grab-and-go idea with homemade sausage and a spinach egg scramble.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 6 sandwiches
Calories: 472kcal

Ingredients

  • 2 tbsp olive oil divided
  • 8 eggs
  • 1 cup spinach chopped
  • 6 whole wheat English muffins
  • 1 red pepper sliced
  • 1 avocado sliced
  • 1 cup microgreens
  • 1 cup cheddar cheese shredded

Turkey Sausage

  • 1 lb ground turkey
  • 1 tbsp fennel seeds
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • 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 six 1/4-inch thick patties. Heat 1 tbsp olive oil in a large frying pan over med-high heat, and add sausage patties, cooking for about 2-3 minutes per side.
  • Remove sausages from the pan and set aside. Crack eggs into a large bowl and whisk until well combined, seasoning with salt and pepper. Heat remaining tbsp olive oil in a medium sized pan and cook eggs until barely set, stirring often. Add spinach and cook for another minute or so until eggs are cooked through.
  • Meanwhile, add English muffins to a toaster to get toasted to your liking.
  • Assemble breakfast sandwiches by topping bottom bun with cheese, then turkey sausage patty. Add egg scramble, followed by red pepper, avocado and microgreens. Omit microgreens if freezing.
  • Serve immediately or wrap in plastic wrap and keep in the fridge (up to 5 days) or the freezer (up to a couple months).

Notes

You can make the homemade sausage with ground chicken, pork or even vegan sausage.
Make our breakfast sandwich on a bagel or biscuit instead of an English muffin.
Wrap these sandwiches in plastic wrap and store them in the fridge for up to 5 days. Reheat in the microwave or toast in the oven for 10-15 minutes at 350° F.
Freeze this recipe for up to 2 months. Defrost in the fridge overnight then reheat or microwave from frozen.

Nutrition

Calories: 472kcal | Carbohydrates: 30g | Protein: 36g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 279mg | Sodium: 849mg | Potassium: 714mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1841IU | Vitamin C: 31mg | Calcium: 346mg | Iron: 4mg