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.
Course breakfast
Keyword egg sandwich
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 6sandwiches
Calories 246kcal
Author Steph
Equipment
donut pan
Ingredients
6light English MuffinsI use Stop and Shop or Giant store brand light English muffins
6chicken sausage pattiesI use the Maple flavor from Applegate
3/4cupmy slow cooker apple pie filling
Instructions
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!