Sausage Egg & Cheese Breakfast Sandwiches layer homemade turkey-beef sausage patties, a soft cheesy egg bake, melted reduced fat American cheese and a spicy mayo on toasted English muffins.
You batch them once, freeze them and pull a sandwich with drive-thru level flavor straight out of your freezer on busy mornings.
These sandwiches are built to reheat like they were made this morning or tonight for you breakfast-for-dinner folks.
Why These Breakfast Sandwiches Hit Different
The sausage is a mix of ground turkey sausage and 93% ground beef for that classic flavor without losing the macros. The eggs bake in a thin layer with blended cottage cheese so they stay soft, not rubbery, and slice clean into portions. A quick spicy mayo gives you the heat and richness you expect from a fast food sandwich.
One batch makes 6 freezer-ready sandwiches that feel like takeout but work like a plan, so you can skip the morning scramble and still look forward to what’s waiting in the freezer.
Per Sandwich (makes 6):
- 385 calories
- 33g protein
- 29g carbs
- 15g fat
Ingredients You’ll Need
Sausage
- 227g (8oz) ground turkey sausage
- 227g (8oz) 93% ground beef
- To taste: salt, garlic powder, onion powder, smoked paprika, black pepper and rubbed sage
Cheesy Eggs
- 200g (~¾ cup) egg whites
- 2 large eggs
- 100g (â…“ cup) blended 2% cottage cheese
- 5g (1 tsp) nutritional yeast
- 3g (1 tsp) cornstarch
Spicy Mayo
- 90g (â…“ cup) light mayo
- 15g (1 Tbsp) gochujang
- 15g (1 Tbsp) sriracha
- Splash of lemon juice
- Pinches of salt and pepper
To Assemble
- 6 English muffins
- 6 slices reduced fat American cheese
How To Make It
Instructions: Follow along with this recipe video.
- While the eggs bake, add the ground turkey sausage and 93% ground beef to a mixing bowl. Season generously with equal parts salt, garlic powder, onion powder, smoked paprika, black pepper, and rubbed sage (skip this if you’re using pre-seasoned sausage). Mix well, then form into 6 equal patties.
- Whisk together the egg whites, whole eggs, blended 2% cottage cheese, nutritional yeast, and cornstarch until completely smooth. Pour the egg mixture onto a parchment-lined baking sheet and tilt the pan so it spreads into an even layer. Bake at 200°C (400°F) for 8–10 minutes, or until the eggs are just set. Let cool slightly, then slice into 6 equal squares.
- Heat a skillet over high heat. Add the sausage patties and cook until browned on both sides and fully cooked through. Place a slice of reduced fat American cheese on each patty while they’re still hot so it starts to melt.
- In a small bowl, stir together light mayo, gochujang, sriracha, a splash of lemon juice, and pinches of salt and pepper until smooth. Adjust heat and salt to taste.
- Lightly toast the English muffins if you like. Spread spicy mayo on both the top and bottom halves. Add one cheesy egg square and one sausage patty with melted cheese to each sandwich. Close with the muffin top and wrap each sandwich tightly in foil or parchment paper.
Storing and Reheating Tips
- Let the assembled sandwiches cool slightly, then keep them wrapped in foil or parchment and freeze. Stack them in a freezer bag or airtight container to keep things organized.
- To reheat from frozen, remove any foil and wrap the sandwich in a damp paper towel. Microwave for 1 minute, then split it in half and microwave uncovered for another 45 seconds to fully defrost the interior. Reassemble and either air fry at 190°C (375°F) or bake at 220°C (425°F) for 5–7 minutes to crisp up the muffin and finish melting the cheese.
Breakfast, Locked In
Juicy sausage, cheesy eggs and a spicy mayo that stays interesting all week. This is breakfast comfort tuned for real schedules.
- Stealth Health Kitchen Staff
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