Sausage and Egg Muffin Sandwiches
Making breakfast for a crowd? Kitchen hack: Bake eggs in muffin tins to save time! These Sausage and Egg Muffin Sandwiches are a favorite around our house!
Servings: 4 servings
Calories: 328kcal
Ingredients
- ¾ cup fresh spinach
- 4 eggs
- 2 Tbsp water
- ¼ tsp black pepper
- ¼ tsp salt
- 4 Johnsonville® Vermont Maple Syrup breakfast patties
- 4 English muffins split and lightly toasted
Instructions
- Preheat oven to 350°F.
- Grease 4 non-stick muffin cups with olive oil or baking spray. (Note: I prefer to use an over-sized muffin tin here so that the eggs are the same size as the English muffin.)
For the Scrambled Egg Version
- Divide the spinach evenly between the muffin cups.
- In a medium bowl, whisk together the eggs, water, black pepper and salt; divide mixture evenly between the muffin cups.
- Bake eggs for 20-22 minutes, or until fully cooked.
For the Whole Egg Version
- Lay fresh spinach on the bottom of the toasted English muffin.
- Crack one egg into each muffin tin, taking care not to break yolk. (Note: The extra water is omitted for this version.) Sprinkle pepper and salt evenly on top of the 4 eggs.
- Bake eggs for 15-17 minutes, or until fully cooked.
For Sandwiches
- While eggs are baking, cook sausage according to the package instructions.
- Assemble sandwiches with a layer of egg and sausage.
- Serve hot.
Nutrition
Calories: 328kcal | Carbohydrates: 27g | Protein: 17g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 747mg | Potassium: 274mg | Fiber: 2g | Sugar: 1g | Vitamin A: 798IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg
