Ingredient

Vegetable & Egg Base

• 1 tsp olive oil

• ¼ cup chopped onion

• ¼ cup chopped sweet red or orange pepper

• ¼ cup chopped fresh baby spinach

• 6 large eggs

• ¼ tsp salt

• ¼ tsp pepper

Protein

• 6 Italian turkey sausage links, casings removed

Bread & Cheese

• 1 package (12 oz) multigrain sandwich thins, split

• 6 slices cheddar, Swiss, or pepper jack cheese

Directions

1. Cook the Vegetables Preheat oven to 350°F. In a large nonstick skillet, heat the olive oil over medium‑high heat. Add the chopped onion and sweet pepper; cook and stir until tender, 3–4 minutes. Add the spinach and cook 1 minute longer. Remove from heat and let cool 5 minutes.

2. Prepare the Egg Mixture In a large bowl, whisk together the eggs, salt, pepper, and the cooled vegetable mixture. Divide the mixture evenly among six greased 4‑inch muffin‑top pan cups.

3. Bake the Egg Rounds Bake until the eggs are set, 12–15 minutes. Let stand briefly before removing from the pan.

4. Cook the Sausage Patties Meanwhile, shape the turkey sausage into six 5‑inch patties. Using the same skillet, cook the patties over medium heat for 4–5 minutes per side, or until a thermometer reads 160°F. Drain on paper towels if needed.

5. Assemble the Sandwiches Layer each sandwich thin bottom with:

1. a sausage patty

2. a baked egg round

3. a slice of cheese (cheddar, Swiss, or pepper jack)

Top with the remaining sandwich thin halves.

Nutrition Facts —

1 Breakfast Sandwich

Calories: 360–420 Total Fat: 18–22 g Saturated Fat: 6–8 g Cholesterol: 200–230 mg Sodium: 750–900 mg Total Carbohydrates: 28–32 g Dietary Fiber: 4–6 g (from multigrain thin + veggies) Sugars: 3–5 g Protein: 28–32 g