Wednesday, July 31, 2013

Make Ahead Cooking: Turkey Sausage and Egg Breakfast Sandwiches

The ever loveable and oft spoken of Mr. Kitchen Witch is on a bit of a health kick of late. This because with the two of us steadfastly approaching 50 we've both become more aware of the importance of keeping it healthy so the second half of our lives is as wonderful as the first.

That being said, we both love to eat and at least one of us has the sad misfortune of loving breakfast sandwiches (with melty cheese and a big sausage patty, thank you very much) like the ones sold at McDonalds or other like minded establishments.

And though both of us is committed to eating better and neither is sneaking contraband anything at the late night drive thru, through the magic of cooking, it's actually very easy to re-create fast food classics as healthier (and much tastier) dishes.

Like today's homemade apple and turkey sausage McBreakfast Sandwiches.

Sausage patties made with extra lean ground turkey breast, fresh herbs, onions, and green apple are fried to crispy golden perfection and then placed on toasted whole wheat English muffins with an over hard egg, and a slice of sharp cheddar.

Better still, these can be cooled, wrapped, and frozen for on the go breakfasts, snacks or lunch.

Visit the printable recipe here: McBreakfast Sandwiches

Please enjoy my easy to follow step by step video: 

  • 1 lb ground turkey breast
  • 1 tbsp fresh chopped parsley
  • 1 tsp each fresh chopped rosemary, sage, thyme
  • 1 tsp each salt, pepper, and garlic powder
  • 1 tbsp HP or A1 sauce
  • 1 grated granny smith apple
  • 1/2 cup diced white onion
  • 2 tbsp vegetable oil
  • 6 fresh eggs
  • 6 whole wheat English Muffins
  • 6 slices sharp cheddar cut thin with a mandolin
  1. Mix the first 7 sausage ingredients together in a medium bowl and form into six even patties
  2. Pan fry in 1 tbsp of  vegetable oil in a non stick skillet over medium heat - app 5 minutes per side, turning every minute or two until golden and cooked through. Set aside onto a paper towel lined plate.
  3. Fry 6 eggs in the second tbsp of oil to over hard.
  4. Toast and lightly butter the English muffins. 
  5. Pace a sausage patti and egg onto each and top with a cheese slice. 
  6. Serve immediately or cool and wrap in freezer bags. 
  7. Can be frozen up to 3 months. To re-heat, wrap in a paper towel and microwave on high for 2-3 minutes depending on the strength of your microwave.



Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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  1. Wonderful! Now I know what to do with the ground chicken I picked up today. Thank you! Cheers, Robyn (not sure what to select below in "Comment as:" nothing looks familiar)

  2. Love that these can be frozen and zapped.... that is a brilliant idea for my uber carnivore and road trips - to get the healthier option, drive and have a great "morning snack" packed in the cooler.

  3. My sister in law, when her kids were in school, used to make up similar sandwiches for quick breakfasts. I love the sausage that you made to use in this sandwich. I love making my own sausage to greatly reduce the fat content.