Since I am preparing for the arrival of my first born in the next few weeks I’m starting to prepare freezer meals to make my life easier once he arrives. These breakfast sandwiches were my first project and were really easy. I made six for Thomas that included a whole egg, full fat cheddar cheese, and a sausage patty. But the six I made for myself were much more macro friendly…
- Six high fiber english muffins
- Six turkey sausage patties
- Six low fat cheddar cheese slices
- Six egg whites
- Salt & pepper
I baked my eggs in ramekins as they fit nicely in the english muffins. If you don’t have any use a muffin pan. Measure 40g egg whites (3 tbsp) in each ramekin and added a little salt and pepper. Bake for 13-14 mins at 375 degrees. Once they are done lay on english muffin, top with turkey sausage patty, and slice of cheese. Allow to cool then either put in large ziploc bag or wrap in foil. Be sure to add date and reheat directions. Reheat for 60-75 secs wrapped in paper towel. These should stay good for up to 3 months. Enjoy!
Macros (per sandwich): 264 calories, 8g fat, 29g carbs, 19g protein, 8g fiberShare Post: