Healthy Breakfast Sandwich

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Looking for a quick staple breakfast packed full of nutrients that will keep you full throughout your busy morning? We’ve got just the recipe

Ingredient

Ingredients

12 large eggs4 cooked chicken sausages diced1 large onion chopped1 bell pepper finely chopped5 large kale leaves rib removed and chopped (baby spinach works too)1 tbsp avocado or olive oil1/4 cup milk or water1 tsp baking powder12 whole wheat burger thin buns English muffins or bagels12 slices of real cheeseSaltCooking spray

Ingredients

12 large eggs4 cooked chicken sausages diced1 large onion chopped1 bell pepper finely chopped5 large kale leaves rib removed and chopped (baby spinach works too)1 tbsp avocado or olive oil1/4 cup milk or water1 tsp baking powder12 whole wheat burger thin buns English muffins or bagels12 slices of real cheeseSaltCooking spray

Instructions

Finely d

Instructions

Saute Veggies: Preheat a large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and saute for 3 minutes, stirring occasionally. Add bell pepper and saute for 3 more minutes Add kale, a pinch of salt, and pepper; saute for another minute, stirring a few times.Cook Eggs: Preheat oven to 375 degrees F and spray bottom and sides of large 16 x 11 baking sheet liberally with cooking spray. In a large bowl, add eggs, milk, baking powder, a pinch of salt and pepper; and whisk well. Add cooked veggies and sausage, and stir well.Pour onto prepared baking sheet distributing sausage and veggies evenly with a fork. Bake for 25 minutes uncovered.Remove eggs from the oven. Using flat spatula loose eggs from the edges of the baking sheet. Then cut with the same spatula into 12 squares and carefully loosen on the bottom with a scraping motion.Assemble Sandwiches: Tear 12 pieces of unbleached parchment paper 1 inch wider than a bun. Tear 12 pieces of aluminum foil 2 times wider than a bun. Open the bun, and place egg on the bottom part, topping with cheese and closing with the top bun. Wrap in parchment and then in aluminum foil tightly.Reheating: Option #1 (crispy): Open sandwiches and bake at 425 degrees, fresh for 10 minutes and frozen for 15-20 minutes. Option #2: Place wrapped sandwich onto preheated panini grill and grill 10 minutes for fresh and 15 minutes for frozen.Option #3: Microwave without foil. All ovens vary, so you will have to experiment. Option #4 (crispy): Reheat uncovered in a toaster oven – again you know yours best.Enjoy warm!

Store: Refrigerate wrapped healthy breakfast sandwiches for up to 5 days.

Freeze: Freeze in a resealable gallon size bag for up to 3 months.

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Kyle Best

Kyle Best graduated from Eastern Kentucky University in the Spring of 2020 with a major in Business Management and a minor in Banking and Financial Services. Kyle also grew up in central Kentucky and is starting as a new Loan Officer for Geneva Financial.

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