I can eat light right when I wake up while I have my coffee but by about 10 a.m. I am always ready for a big brunch with lots of protein, Sunday or not! I have always been this way. I created this sandwich out of my love for extra sharp cheese, a healthy homemade alternative to store-bought breakfast sausages, eggs, and of course the classic Thomas English muffin.
These maple sausage patties freeze great if you need to freezer-prep some good breakfast protein. They can be frozen either as raw, ready-to-cook patties or from fully cooked. I provide freezing notes below. I’ll be making a pound or two for my postpartum freezer preparation project.
White Cheddar & Maple Sausage Sunday Sammies
Makes 4 breakfast sandwiches
For the breakfast sausages (makes 4-6 patties)
- (2 TB) olive oil
- (1 lb) 93/7 ground turkey
- (1/2 tsp) salt
- (1 tsp) marjoram
- (1/2 tsp) Italian seasoning
- (1/2 TB) brown sugar
- (1 TB) maple syrup
- (pinch) red pepper flakes
For the breakfast sandwiches
- (1 TB) olive oil
- (4) English muffins – split, toasted, and buttered
- (4) slices of extra sharp white cheddar cheese
- (4) large eggs
- Maple syrup, to serve
- Make the breakfast sausage. Heat the olive oil in a large skillet over medium. In a bowl, mix the ground turkey, salt, marjoram, Italian seasoning, brown sugar, maple syrup, and red pepper flakes by hand and form into 4-6 patties, depending on preference. Cook the patties (probably in two batches) for about 4-6 minutes on each side, until the internal temperature reaches a minimum 165*F.
- Fry your eggs. In a separate pan, heat the olive oil and crack the eggs into sections of the pan. After flipping, top with one slice of cheese and finish frying to your desired doneness.
- Assemble the sandwiches. Split, toast, and butter your English muffins. Stack each one with one breakfast sausage, a drizzle of maple syrup, one fried cheesy egg, and your top-half muffin. Enjoy hot!
I love love love the salty-sharp flavor of Tillamook’s Extra Sharp White Cheddar “Farmhouse slices” to balance out the lightly sweet breakfast sausages, but go with what you love! American, sharp cheddar, Colby Jack…mix it up.
I use a pound of 93/7 Jennie-O ground turkey to make 5 patties for these breakfast sausages so that each one is a little less than (1/4 lb). They fit perfectly on an English muffin! You can definitely make them smaller if you have a smaller morning appetite and just want a “bite” of sausage.
To freeze the raw patties or fully cooked patties, place each patty in between squares of parchment paper to prevent sticking, stack them into a freezer Ziploc, and lay horizontally in the freezer until completely frozen. Freeze for up to 3 months.
(I don’t recommend freezing the whole sandwich because any fried egg and its cooked whites will reheat rubbery.)
To Thaw & Reheat
To cook the raw patties from frozen – heat olive oil in a large skillet over medium heat. Cook each patty for 5-7 minutes on each side, or the internal temperature reaches 165*F.
To cook the raw patties from defrosted in the fridge – follow recipe directions.
To reheat the fully cooked patties in the microwave – microwave on high for 1 minute and 15 seconds or until hot. Let stand for 1 minute.
These have been satisfying so many eating-out breakfast cravings recently! Let me know what you think.