CHICKEN SAUSAGE BREAKFAST SANDWICHES

Bahan-bahan

• 40oz Chicken Sausage (1135g) • 15 Eggs (900g) • 1.5 Cups Fat Free Cheddar Cheese (168g) • 1 Tbsp Black Pepper (7g) • 1 Tbsp Garlic Salt (15g) • 10 Fat Free American Cheese Slices (190g) • 10 Low Calorie English Muffins (Thomas Brand)

Sriracha Mayo: • 8 Tbsps Light Mayo (120g) • 4 Tbsps Sriracha (60g) • 0.25 Cup Lemon Juice (60g) • 0.5 Tbsp Garlic Salt (7g)

Petunjuk

DIRECTIONS

1. To a bowl, crack 15 eggs. Add 1.5 Cups of fat-free cheddar cheese, garlic salt, and black pepper. Whisk until everything is completely combined.

2. Add the eggs to a greased and lined baking tray (13in x 18in) and bake at 35OF (175C) for around 12-15 minutes, or until the eggs are solid.

3. When the eggs are done, cut them into 10 equal squares.

4. Take out about 40oz of raw chicken sausage, remove the casings, and add them to a large bowl.

5. Mix all of the sausage up until it's smooth, lightly oil your hands so the sausage doesn't stick to them, and form 4oz balls from the sausage (total of 10 balls) .

6. Shape the balls into patties about 5 inches across.

7. Add the patties to a hot skillet and cook them all until they are golden brown.

8. In a bowl, combine light mayo, sriracha, fresh lemon juice, and some garlic salt. Mix together to make sriracha mayo and set aside.

9. Assemble the sandwiches with an English muffin, one of the egg squares, a chicken patty, American cheese, and sriracha mayo. Repeat the process 9 more times to make a total of 10 breakfast sandwiches. 10. Wrap in aluminum foil and store in the freezer for up to 3 months (go to page 6 for reheating instructions).

Catatan

450 Calories | 45g Protein | 33g Carbs | 17g Fat