For a fun twist on the usual breakfast sandwich, try our easy breakfast burger. It starts with homemade sage-infused chicken sausage patties that are lean but stay moist thanks to a drizzle of olive oil. The jam-mustard combo brings a hint of sweetness if you're the kind of person who loves ketchup on their egg sandwiches. Make this and eat it right away or break it up into smaller steps for meal prepping. Make the jam mixture and cook the sausage patties, then store it all in the fridge. Each morning, reheat a sausage patty in the microwave (for 15 to 30 seconds), fry up or scramble an egg, and build your burger.
Ingredients
4 sprays cooking spray
12 oz98% fat-free uncooked ground chicken breast
2 tsp olive oil
1 tspground sage
½ tspgarlic powder
⅝ tspKosher salt, divided
⅝ tsp black pepper, divided
4 eggs, large
2 tbspreduced-sugar mixed berry jam
2 tbsp whole-grain mustard
4 light whole wheat hamburger buns
1⅓ cups fresh baby spinach
4 slices fresh tomatoes
Instructions
In a medium bowl, combine the chicken, oil, sage, garlic powder, and ½ tsp each salt and black pepper. Coat a large nonstick skillet with cooking spray; heat the pan over medium. Divide the chicken mixture into 4 equal portions (it will be soft). Gently shape each into a ball and add to the heated pan; flatten with a spatula. Cook until browned and cooked through, about 3 minutes per side. Remove the patties from the pan.
Off the heat, recoat the pan with cooking spray. Heat the pan over medium-low. Crack the eggs into the pan and sprinkle evenly with the remaining ⅛ tsp of each salt and black pepper. Cook until the whites are set, about 3 minutes, or to the desired degree of doneness.
In a small bowl, stir together the jam and mustard. Spread the jam mixture evenly over the top half of each bun. Layer the bottom half of each bun with ⅓ cup spinach, 1 tomato slice, 1 patty, and 1 egg.
Serving Size: 1 burger!
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