Freezer Breakfast Sandwiches

Ingredients

Chicken Sausage

• 1 lb ground chicken

• 1 tbsp maple syrup

• 1 tsp avocado oil

• 1 tsp dried oregano

• 1/2 tsp dried basil

• 1/2 tsp dried sage

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp smoked paprika

• 1/2 tsp sea salt

• 1/4 tsp black pepper

• 1/4 tsp red pepper flakes

Sandwiches

• 12 eggs

• 2 cups spinach, roughly chopped

• 3/4 cup cheddar cheese, sliced

• 12 slices sourdough bread

Instructions

Chicken Sausage

1. Combine all sausage ingredients in a bowl and mix until combined. Heat a grill pan over medium heat and lightly spray with avocado oil cooking spray. Once hot, form the chicken into patties and place on the grill pan. Sear each side until golden brown and completely cooked through, about 5 minutes per side. Remove from heat and set aside.

Eggs

1. Preheat oven to 350º. Spray a baking sheet with avocado oil spray.

2. Whisk eggs until scrambled. Then add the chopped spinach and stir until mixed. Pour the egg mixture onto the greased baking sheet, making sure it is evenly spread. Place in the oven and bake for 15-20 minutes, until eggs are set.

3. Remove from the oven and transfer to a cutting board. Cut into 6 pieces even rectangles. (Alternately, cut into 12 pieces so you can layer and stack more easily, which is what I did).

Sandwiches

1. Lay 6 pieces of foil or parchment paper on your counter. Place two slices of bread on each sheet. Add the egg pieces to a slice of bread then top with the sausage patty, followed by the cheese. Close the sandwich with the second slice of bread and fold tightly in the foil.

2. Place in the freezer for up to 3 months.

3. To reheat, allow to thaw in the fridge overnight, then bake for 20 minutes at 425º. To reheat from frozen, bake in the oven for 50 minutes at 425º.

Serves: 6 Time: 40 minutes  Calories: 510 Protein: 37g Carbs: 34g Fat: 25g

NOTE: if using regular pork sausage you can skip the seasonings as it is likely preseasoned