Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sausage, Egg and Pesto Breakfast Sandwiches

Sausage, Egg and Pesto Breakfast Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Leanne
  • Prep Time: 25
  • Cook Time: 40
  • Total Time: 1 hour 5 minutes
  • Yield: 6
  • Category: Breakfast

Description

These Sausage, Egg and Pesto Breakfast Sandwiches are meant for breakfast sandwich lovers! Big and messy, but super healthy and clean with lean pork, egg whites, whole wheat butter-free biscuits and kale pesto. This recipe is packed with protein and veggies! And it’s dairy-free!

Ingredients

For the Biscuits:

  • 1 cup whole wheat pastry flour (plus 4–5 tbsp. for kneading and rolling)
  • 2 tbsp. chives
  • 1 tbsp. nutritional yeast
  • 4 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 cup unsweetened almond milk
  • 1/2 tbsp. lemon juice
  • 1/8 cup solid refined coconut oil

For the Egg Muffins:

  • 1 small carton (500 g) of egg whites
  • 1 cup baby spinach (packed)
  • 12 baby tomatoes (chopped)
  • 1 tbsp. each oregano and basil
  • Salt and pepper to taste

For the Sausage Patties:

  • 1 lb lean ground pork
  • 2 cloves garlic (grated or pressed)
  • 1 1/2 tsp thyme
  • 1 1/2 tsp sage
  • 1/8 cup maple syrup
  • 1/2 cup unsweetened apple sauce
  • 2 tbsp. flax meal
  • 1/4 tsp kosher salt
  • 1/8 tsp pepper
  • 1/2 tbsp. olive oil for frying the patties

Pesto

  • Find the recipe for Creamy Kale Pesto here.

Instructions

For the Biscuits:

  1. Preheat the oven to 425 degrees and grease a medium-sized baking sheet.
  2. In a medium sized bowl, combine the flour, chives, nutritional yeast, baking powder, salt and garlic powder.
  3. Meanwhile, place the coconut oil in the freezer to harden for 5 minutes and combine the almond milk and lemon juice and let sit at room temperature for 5 minutes.
  4. Once the coconut oil has hardened, grate it into the flour mixture. Stir to combine. Next, add the almond milk/lemon juice mixture and stir until the wet and dry ingredients are well combined.
  5. Place the dough on a floured surface and knead well (about 10 to 15 folds). Roll the dough to approximately 1″ thick and use a round biscuit cutter (about 3″ in diameter) to cut the dough into 6 biscuits.
  6. Bake in the oven for 12 minutes. Remove and cool on a wire rack.

For the Egg Muffins:

  1. Pre-heat the oven to 400 degrees and grease a large 6-muffin pan. Divide the carton of egg whites into 6 muffins. Divide the spinach, tomatoes, oregano and basil evenly amongst the 6 muffins. Add a dash of salt and pepper to taste.
  2. Bake in the oven for 25-30 minutes, or until the eggs have puffed up and are fully cooked.

For the Sausage Patties:

  1. In a medium sized bowl, combine all the ingredients (except the olive oil for frying) and stir until well combined. Cover and refrigerate for 6 hours or overnight.
  2. Shape the pork mixture into patties approximately 1/2″ high and 4″ in diameter. They should be smaller than a hamburger patty. This should produce 8 patties. (So you will have 2 leftover!)
  3. Add the patties to the frying pan, which has been greased with olive oil, and cook on low for 12 minutes. Flip the patties and cook for another 10 minutes or so until they are fully cooked. Keep an eye on them so they don’t burn. Y0u may need to flip them over a few times for more even cooking and caramelizing.

Assembling the Sausage, Egg and Pesto Breakfast Sandwiches

  1. Cut the biscuits in half and spread pesto on one side. On the other side, add the sausage patty and then the egg. Lay the pesto side on top of the egg.
  2. Serve immediately, or store leftovers separately in the fridge. Warm in the microwave when ready to assemble and eat. These should be consumed within 2-3 days. Or freeze the ingredients separately (minus the pesto) to enjoy later!

Notes

  1. The sausage patties were adapted from this recipe for Sausage, Egg and Cheddar Breakfast Sandwiches from Clean Eating Magazine.
  2. For the biscuits, I used refined coconut oil so they wouldn’t have a coconut taste. (I like a coconut taste for sweet baked goods, but not savoury).
  3. I often make a batch of egg muffins and freeze them for later use. If you do this, just note that when you defrost and heat the egg muffin in the microwave it will be watery. I usually use a paper towel to pat the egg muffin and absorb the water.
  4. If you would like smaller egg muffins, you can reduce the amount of egg whites used. Just be sure to reduce the baking time accordingly. Or you could use a smaller 12-muffin pan and divide the carton of egg whites amongst the 12 muffin cups. Again, you will need to reduce the baking time slightly.
  5. If you don’t have time to refrigerate the ground pork for 6 hours or overnight, don’t worry about it.  This is just done to give the flavours lots of time to blend. The patties will still have lots of flavour if you cook them right away!
  6. If you want the sausage patties a little bigger, make them the size of hamburger patties. This should yield 6 patties. This will be the perfect amount to go with the 6 biscuits and 6 egg muffins! I made the patties smaller because I didn’t want to overpower the egg, pesto and biscuit with the sausage. But there is nothing wrong with having a burger sized breakfast sandwich! Go for it!

Find it online: https://www.crumbtopbaking.com/sausage-egg-and-pesto-breakfast-sandwiches/