Time to rise and shine! And there is nothing better than starting your day off with a coffee in one hand and food in the other to get it started. What makes that even better is if the food is already made, am I right!? Well, I am here to tell you that these breakfast sandwiches will not only make your mornings better because of their taste, but because they can be made ahead. These are great make ahead breakfast meals, they are freezer friendly, perfect for on the go and they are even meal prep worthy! So, say good bye to boring bland oatmeal and say hello to Pretty Plate’s Muff N‘ Stuff Breakfast Sandwiches.
Breakfast is one of my favorite meals of the day. But, more often than not I tend to skip it because somehow the mornings seem to get away from me. I love making these breakfast sandwiches because they are tasty, I know exactly what is in them and they make my mornings a whole lot easier. These are piled high with fluffy scrambled egg patties, a savory yet sweet maple apple turkey patty and melty gouda cheese. Wow, I am craving one of these already just typing this out!
If you haven’t made these make ahead breakfast sandwiches before trust me when I say it will become a super helpful habit and once you try it you will pinch yourself for not trying it out sooner! So, you can go ahead and skip the boring bland oatmeal and avoid the drive thrus because making these will save you a lot of time and a lot of money.
Another great thing about these is that they are completely customizable. You can eliminate the cheese or change they type, you can cook the eggs how you would like or you can add some vegetables if you desire, the options are endless!
Tips and Notes About Making Pretty Plate’s Muff N’ Stuff Sandwiches:
You can easily skip steps 3-5 when making the scrambled egg patties, those are optional. Instead you can easily cook scrambled eggs as is and place them on the sandwich without creating the egg patties/circles or you can make your eggs to your liking. I just think the circles look prettier :)
When cooking your turkey patties, keep your non-stick spray handy. You will need to spray your pan multiple times while cooking to ensure the patties do not stick. I also recommend wiping your pan out every so often, it will build up black oils and could turn your patties black. Wiping it out helps with that. This is not necessary, just recommended.
If you froze these, to reheat: preheat your oven to 400 degrees and then reheat for 20 minutes.
With the turkey patty ingredients it makes about 10-12 patties, so if you plan on making 10-12 sandwiches make sure to get two packs of English muffins because those tend to come with 6 per pack. If not, you can have extra patties to eat on the side or as is.
When it comes to the eggs, if you are making the egg patties, those require 2 eggs per patty made. If you are making regular scrambled eggs or sunny side up, disregard.
I like to cook my eggs in coconut oil. It’s healthier, it makes the eggs a little more flavorful and it helps with the eggs not sticking to the pan as much during the cooking process.
Once your turkey patties are made and flattened between the two pieces of parchment paper, I like to place mine in the fridge for for 5-10 minutes to let the patties form to the paper. They will be easier to peel off when you begin to cook them. When I begin to cook them I only take them out of the fridge as I cook, I do not take them all out at once.
Only cook once, to create a week worth of meal is a win in my book!
So, make sure to save this recipe, tell all of your friends and tag @prettyplatebymichelle or #prettyplatebymichelle on instagram if you make this. I would love to see how I was able to make your mornings that much easier and that much tastier.
Makes 10-12 Patties, INGREDIENTS: For the Maple Apple Turkey Patties
2 Lbs ground turkey (I used 94/6%)
1 cup shredded/grated honey crisp apple
1/2 TSP salt
1 TBSP dried Italian seasoning
1 TBSP minced garlic
1/4 TSP black pepper
3 TBSP pure maple syrup
I recommend using parchment paper when prepping each patty (refer to the photos above), so if you are doing so start by cutting medium to small squares of parchment paper and set aside. You will need 2 medium to small squares per patty.
In a bowl, mix all ingredients together: 2 LB ground turkey, 1 cup shredded/grated honey crisp apple, 1/2 TSP salt, 1 TBSP dried Italian seasoning, 1 TBSP minced garlic, 1/4 TSP black pepper, 3 TBSP pure maple syrup.
Using a 1/3 cup measuring cup, scoop the mixture out of the bowl and form it into a ball. Set it on a small piece of your prepared parchment paper. Place another piece of your cut parchment paper on top of the ball and using a 1 cup measuring cup, press down in a circling motion to flatten into a patty form. Repeat this process until all patties are made. NOTE: I like to place mine in the fridge for for 5-10 minutes to let the patties form to the paper, they will be easier to peel off when you begin to cook them. When I begin to cook them I only take them out of the fridge as I cook, I do not take them all out at once.
To begin cooking, spray non-stick spray in your pan and heat over medium to medium low heat. Remove one layer of parchment paper. Flip it over and place in your pan. Begin cooking your patty, after about 30 seconds, remove the top layer and continue to cook for another 1 minute and 30 seconds, then flip. Cook on the other side for another 2 minutes. Continue cooking. You will cook on each side for 3-4 minutes total or until no longer pink and they become juicy on the inside and slightly crispy on the outside. Repeat this process until all patties are cooked. NOTE: keep your non-stick spray handy, you will need to spray your pan multiple times while cooking to ensure the patties do not stick.
When done, set patties aside until you are ready to assemble the breakfast sandwiches. You can also enjoy these as is, store them in fridge in an air tight container.
Makes 6, INGREDIENTS: For the Scrambled Eggs Patties
12 Eggs: 2 eggs per 1 patty, scrambled
Pinch of salt
Coconut oil (optional)
Mason lid ring to cut into egg patties/circles (optional)
Crack two eggs in a bowl and whisk with a fork. Sprinkle with a pinch of salt and whisk again.
Heat a pan over medium to medium low heat and add about 1/2-1 TSP coconut oil to the pan, begin to melt. Once melted add your whisked eggs. NOTE: steps 3-5 are optional you can easily cook scrambled eggs and place them on the sandwich without creating the egg patties/circles.
Heat your eggs and lift the pan and swirl around trying to expand and thin out the first layer as much as possible, once mostly most of the liquid as cooked, using a spatula flip one side over so it is in a half moon. Continue to cook for about 30 seconds to one minute.
Using your spatula, flip one side over one more time so it is in a triangle form and you have created two thicker layers. Continue to cook for 10-15 seconds, make sure you don’t burn one side. Flip it to the other side if needed.
Remove from heat immediately, let cool for 1 minute. Using your mason jar lid ring or something similar, place it over your cooked eggs and press down to cut them into circles. Discard edges. Continue this process until you have 6 egg patties.
ASSEMBLING THE BREAKFAST SANDWICHES, INGREDIENTS:
6 English muffins
6 Pretty Plate maple apple turkey sausage patties (recipe and photos above)
6 Egg patties, scrambled eggs OR eggs of your choice
6 Slices of gouda cheese (optional, but recommended)
Preheat your oven to 350 degrees.
If you are using cheese, you have the option to melt it directly onto the sausage (recommended) OR melting it on the top half of the English muffin (see photos above). So, place the top half and the bottom half of the english muffin on your pan, the top across from the bottom. Place your eggs on the bottom and then your sausage patty and then the cheese either ontop of the sausage patty or on the English muffin directly.
Once the oven is done preheating, place in the oven for 3 minutes until cheese has melted. Remove from heat and place the top half on top to complete the sandwich.
** REHEATING INSTRUCTIONS: If you placed these in the freezer, preheat your oven to 350 and reheat for 20 minutes. If they were in the fridge do about 10 minutes or until hot and cheese has melted. **
PRETTY PLATE KITCHEN ITEMS USED: