If you love the combination of sweet and savory in recipes, you will love this breakfast sandwich. Savory egg white and Swiss cheese are combined with sweet maple chicken sausage and a surprise burst of sweetness from slow cooked apple pie filling. Piled high on an English muffin, each bite is sweet, savory, and totally satisfying. These healthy Fall breakfast sandwiches are lower calorie, but bursting with flavor with each bite.
This recipe uses my Slow Cooker Apple Pie Filling
What I used to make these sweet and savory breakfast sandwiches
This is the specific list (with links) to the products I used to make these sandwiches. Feel free to use whatever you can find locally!
- light English muffins
- I use the Stop and Shop or Giant store brand light English muffins
- egg whites
- kosher salt and pepper
- maple flavored chicken sausage patties
- light Swiss cheese or ultra thin Swiss cheese
- Slow Cooker Apple Pie Filling
How to make these healthy Fall breakfast sandwiches
How to cook the eggs
First, you’ll need to preheat your oven to 350F to cook the eggs. As I mentioned earlier, I use a donut pan for this, because it creates perfectly round eggs that fit right on the English muffins. I discovered this months ago when I opened my drawer to get a baking dish, and instead saw my donut pan staring back at me. Also, how often do I make donuts? NEVER (I should get on that). So this was perfect.
But, like I said earlier, you can bake your eggs in a casserole dish and get the same results; then when they are cooked, you’ll just have to slice them into servings. You can also easily make you eggs on the stove, but it might be more time consuming.
So anyway, preheat the oven to 350F. Grab your donut pan, if that’s what you’re using, and spray the openings with non-stick cooking spray. Since I am using liquid egg whites for this recipe, I poured 1/4 cup of egg whites into each opening. Then, I sprinkled the egg whites with a pinch of kosher salt and fresh cracked pepper.
Bake them for 15 minutes or until they’re set up and firm. Cooking times may vary depending on whether you’re using a full egg or not; just remember to keep your eye on them. They may only need 10 minutes and you don’t want to overcook your eggs.
Preparing the other ingredients
While the eggs cook, simply add your other ingredients to the English muffins (the sausage, the cheese, and the apple pie filling). There is no need to heat the sausage unless you are eating it right away (just make sure you get a pre-cooked variety).
The most important questions… how to store and reheat these sandwiches
Addressing all of the frequently asked questions for this recipe here:
- How to wrap the sandwiches: I usually wrap the sandwiches individually in foil. This time, I decided to wrap them in wax paper, followed by foil for an extra barrier. Once they are fully wrapped, I usually keep them in a large freezer bag. The plastic bag that the English muffins come in is also a great storage bag for these.
- Do you toast the English muffin before assembling? I do not.
- Freezer or fridge? If you plan on eating the sandwiches over the next few days, they are perfectly fine in the fridge. If you want to save them for the future, store them in the freezer. I tend to put them all in the freezer, just in case my plans change throughout the week.
- How to reheat the sandwiches:
- If your sandwiches are in the freezer and you plan on having one for breakfast tomorrow, I suggest taking one out and placing it in the fridge so it can slowly thaw overnight. If you don’t do that, don’t worry. It’s just a suggestion.
- In the morning when you are ready to eat one, unwrap it from the foil and microwave it quickly for about one minute. This helps take the chill off, melt the cheese, and make sure the egg defrosts fully.
- Next, you have to crisp it up. The microwave alone isn’t sufficient for reheating, if you ask me. To crisp it up, you can do a few things.
- Toaster oven: I pop the sandwich right in the toaster oven for a few minutes to get crispy. Sometimes, I put the sandwich upside down to do this, because I find the bottom gets more soggy than the top. This is the method I use when I am in the office.
- Conventional oven: Preheat the oven to 400F. While it’s preheating, I pop the sandwich right into the oven, usually on the foil it was wrapped in originally. Again, I like to put the sandwich upside down, so that the bottom gets crisped up. Cooking times will vary, but I just keep my eye on it until the English muffin looks toasty and crispy.
- Air Fryer: The air fryer is great for reheating and crisping things up. I suggest using 375F as the temperature and checking on it every so often. It should only take a couple of minutes.
Note: you can also take the sandwich apart, toast the English muffin, and microwave the remaining ingredients, and then put it back together. This works well!
Healthy Fall Breakfast Sandwiches
- donut pan
- 6 light English Muffins, I use Stop and Shop or Giant store brand light English muffins
- 1.5 cups egg whites
- kosher salt and fresh cracked pepper
- 6 slices light Swiss cheese, or ultra thin Swiss cheese slices
- 6 chicken sausage patties, I use the Maple flavor from Applegate
- 3/4 cup my slow cooker apple pie filling
- Preheat the oven to 350F.
- Spray a donut pan with non-stick cooking spray. If you don't have a donut pan, you can use a small baking sheet.
- Add 1/4 cup of egg whites to each donut opening.
- Sprinkle the egg whites with kosher salt and fresh cracked pepper.
- Bake for 15 minutes, then remove from the oven.
- While the eggs are cooking, prepare the other components of the sandwich.
- Split each English muffin, and top with 1 frozen sausage patty (no need to defrost unless you are eating it right away), 1 slice of Swiss cheese, and 2 tablespoons of the apple pie filling.
- Add the cooked egg rounds to each sandwich, and then close the sandwiches.
- Wrap each sandwich in foil and store in a gallon freezer bag.
- If eating right away, heat through the sausage patty and toast the English muffin, if desired.
- To reheat, defrost a sandwich by placing it in the fridge overnight, or by microwaving it for 1-2 minutes (after removing the foil).
- Get the sandwich crispy by then popping it into a toaster oven, air fryer, or oven at 400F for a couple of minutes.
- Note: you can also take the sandwich apart, toast the English muffin, and microwave the remaining ingredients, and then put it back together. This works well!
- 5 WW points per sandwich
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