Dairy-Free Egg and Sausage Breakfast Sandwich
Start your morning off right with this Dairy-Free Egg and Sausage Breakfast Sandwich, a hearty and wholesome option perfect for those avoiding dairy without sacrificing flavor. Each sandwich is crafted with savory dairy-free sausage patties, fluffy scrambled eggs infused with almond milk, and fresh spinach folded in for a nutrient boost. Encased in perfectly toasted dairy-free English muffins and topped with creamy dairy-free cheese slices, these handheld delights strike the perfect balance of indulgence and health. Ready in just 25 minutes, this protein-packed breakfast is ideal for busy mornings or satisfying weekend brunches. Whether you're lactose-intolerant or simply exploring dairy-free recipes, this breakfast sandwich is sure to become a new favorite in your rotation!
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Recipe Information
Ingredients
- 2 pieces Dairy-free sausage patties
- 2 pieces Large eggs
- 2 slices Dairy-free cheese slices
- 2 pieces Dairy-free English muffins
- 2 tablespoons Unsweetened almond milk
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Fresh spinach leaves
Instructions
Preheat a non-stick skillet over medium heat. Add olive oil to the skillet.
Cook the dairy-free sausage patties in the skillet for 4-5 minutes per side, until they are browned and fully cooked through. Remove from the skillet and set aside.
While the sausage patties are cooking, whisk together the eggs, almond milk, salt, and black pepper in a small bowl.
Reheat the skillet over medium heat, adding a little more oil if necessary. Pour in the egg mixture, stirring gently with a spatula until just set, about 3-4 minutes. Remove from heat.
Add the fresh spinach to the eggs and fold them together until the spinach wilts.
Split the dairy-free English muffins in half and toast them lightly.
To assemble the sandwiches, place a sausage patty on the bottom half of each toasted English muffin. Layer the scrambled eggs and spinach mixture on top of the sausage.
Place a slice of dairy-free cheese on top of each egg, letting it melt slightly from the heat of the eggs.
Top with the other half of the toasted English muffin. Serve the sandwiches warm.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.0 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 562 mg | 43% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 632 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
