Sausage & Egg Breakfast Sandwiches

Approximate Macros: Calories: 500 | Protein: 34g | Carbs: 27g | Fats: 28g | Fiber: 2g
Servings: 2

You don’t need to hit the drive-thru to get a satisfying breakfast sandwich — you just need 15 minutes, one pan, and a few basic ingredients. These homemade sausage-and-egg muffins are crispy, cheesy, and packed with protein, without blowing up your calorie budget.

Ingredients

• 8 oz 90% lean ground pork

• ¼ tsp dried sage

• Pinch of ground clove

• ½ tsp brown sugar

• Salt, pepper, and red chili flakes to taste

• 2 English muffins

• 1 tsp butter (optional)

• 2 eggs

• 2 slices colby jack cheese

Instructions

1. Season the Sausage
In a mixing bowl, combine 8 oz of pork with sage, clove, brown sugar, salt, pepper, and chili flakes. Mix gently and shape into two patties.

2. Cook the Patties
Heat a nonstick pan or griddle over medium-high. Cook sausage patties for 3–4 minutes per side or until browned and the internal temp reaches 160°F. In the last minute, add cheese to melt.

3. Toast the Muffins
Split and toast English muffins. Lightly butter each side, if desired.

4. Cook the Eggs
Scramble or fry eggs in a nonstick pan with a bit of spray or oil if needed. Season to taste.

5. Assemble the Sandwiches
Layer each English muffin with cooked egg, sausage patty with cheese, and any extras like hot sauce or spinach.

Recipe Tips

• Want something leaner? Swap the egg for egg whites

• Add some fiber? Serve with mixed berries for fiber diversity