Categories: Breakfast

Ingredients

• 10 large egg whites or 1 1/4 cups liquid egg whites
• 1/4 tsp sea salt
• 12 oz. ground turkey
• 1 tbsp. pure maple syrup
• 2 tsp chopped fresh sage
• 1 tsp chopped fresh thyme
• 1 garlic clove, minced
• 1/4 tsp black pepper
• 6 thin slices sharp Cheddar
• 6 whole-grain English muffins, split

Directions

1. Preheat oven to 350. Mist 6 wells of a muffin tin with cooking spray.

2. In a large liquid measure, whisk egg whites and 1/8 tsp salt until frothy. Pour into wells, dividing evenly. Bake until centers are set, about 20 minutes. Remove egg rounds from pan. Let cool for 10 minutes.

3. Meanwhile, in a bowl, stir together turkey, maple syrup, sage, thyme, garlic, pepper and remaining 1/8 tsp salt. Shape into 6 patties; arrange on a parchment-lined baking sheet. Bake about 15 minutes.

4. Arrange 1 oven rack in upper third of oven; preheat broiler to high. Transfer baking sheet to upper rack; broil until patties are browned, about 3 minutes. Let cool.

5. Place 1 slice cheese on bottom half of each English muffin. Top each with 1 egg round and 1 sausage patty; sandwich with top halves on English muffins. Wrap each in foil and refrigerate for 2-3 days, or freeze for up to 3 months.

6. To reheat in oven, thaw completely in the fridge if frozen, then heat at 350 until heated through, about 25 minutes.

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