Breakfast Sandwich Meal Prep
Serves 1060 mins prep40 mins cook
A high-protein, low-calorie breakfast sandwich recipe, perfect for meal prepping. This recipe makes 10 sandwiches, complete with a homemade low-cal sriracha mayo, and includes instructions for freezing and reheating.
0 servings
What you need
cup light mayonnaise
tbsp black pepper
tbsp garlic salt
cup lemon juice
slice american cheese
tbsp onion powder
cup bell pepper
cup white onion
Instructions
1. Combine 30oz (850g) ground beef and 10oz (285g) ground turkey in a large bowl. Season the meat with garlic salt, onion powder, Italian seasoning, and black pepper. 2. Divide the seasoned meat into 10 equal 4oz balls and then shape the balls into thin patties. 3. Cook the patties in a pan on Medium heat until golden brown and proper internal temperature. 4. In a large bowl, combine 15 whole eggs, garlic salt, black pepper, and whisk it all together. 5. Add the eggs to a greased baking tray and add in some diced onion and bell peppers (optional). 6. Bake at 350F for around 15-17 minutes or until the eggs are firm. Cut into squares. 7. (Optional) Make some sriracha mayo by combining light mayo, sriracha, lemon juice, and garlic salt. 8. Assemble the sandwiches with a low calorie English muffin, sriracha mayo (optional), one egg square, a sausage patty, and a slice of American cheese. 9. Wrap the sandwiches in parchment paper and freeze for up to a month. Reheating Notes: To reheat the breakfast sandwiches from frozen, follow these steps: Put a frozen sandwich on a plate and cover with a wet paper towel. Microwave for 4-5 minutes and enjoy!View original recipe