These make-ahead breakfast sandwiches deliver 28g of protein per serving and freeze beautifully for grab-and-go mornings. Layer eggs, chicken sausage, and Gouda on English muffins, then freeze for up to two weeks.
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In a small bowl, whisk together the eggs and egg whites.
Melt butter in a small non-stick skillet over medium-high heat. Pour in the egg mixture.
As the eggs cook, gently push them from the edges toward the center to create soft curds, forming an omelet-like patty.
Season the eggs with salt. Once mostly set, fold the egg patty in half, then cut it down the middle to create two pieces that can be stacked.
Remove the cooked egg patty from the pan and set aside. Repeat this process for all remaining sandwiches.
To assemble, place the stacked egg patty on the bottom half of an English muffin. Top with a slice of gouda cheese and 2-3 cooked chicken sausage links.
Place the top half of the English muffin on the sandwich.
Wrap each sandwich individually in parchment paper for freezing.
Store the wrapped sandwiches in a large freezer-safe bag and freeze for up to a month.
Wrap cooled sandwiches individually in plastic wrap and store in a freezer bag for up to 2 weeks. Reheat in a toaster oven at 350°F for 3–4 minutes or microwave for 1–2 minutes until heated through.
These sandwiches stay fresh in the freezer for up to 2 weeks when wrapped tightly in plastic wrap or stored in an airtight container.
Unwrap and microwave for 1–2 minutes, or toast directly from frozen in a toaster oven at 350°F for 3–4 minutes until heated through.
Yes. Canadian bacon, turkey sausage, or a cooked breakfast patty work well and keep protein content similar.
The combination boosts protein while the whole eggs add richness and flavor. You can use all whole eggs if preferred, though protein content will shift slightly.
Skip the Gouda or replace it with a dairy-free cheese alternative to keep the sandwich dairy-free.
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