Sausage & Egg Muffins

Skip the drive-through! This simple breakfast is an on-the-fly staple in my house. I make the sausage patties and eggs ahead of time and assemble in the morning.

Excerpted from Dish Do-Over by Jo Lusted (Harper Collins, 2014). Photo: Mike McColl

 

Sausage_Muffin_Recipe
Sausage & Egg Muffins
Sausage & Egg Muffins
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Grate zucchini and squeeze very dry in a clean kitchen towel or paper towel. In a bowl and using your hands, combine zucchini and sausages. Divide mixture into 4 balls and shape into ½-inch-thick patties.
  2. In a medium bowl, whist together egg whites and eggs. Heat a large non-stick skillet over medium-high heat; mist with cooking spray. Cook patties, turning once, for about 6 minutes, until browned and cooked through. Remove from heat and cook to keep warm.
  3. Wipe skillet clean, return to medium heat and mist with cooking spray. Add eggs to skillet and cook for about 2 minutes, until eggs are just set, scraping a spatula over bottom of pan so that large, soft curds form. Season with salt and pepper.
  4. To assemble sandwiches, place 1 patty on the bottom half of each English muffin. Top with eggs, cheese and ketchup, and sandwich with muffin tops.
Recipe Notes

Before: 440 calories, 26 g Total Fat. 
Dish Do-Over: 324 calories, 9 g total fat (3 g saturated fat)

36 g carbohydrates, 6 g fibre, 13 g sugar, 27 g protein, 943 mg sodium, 122 mg cholesterol