Peppered Turkey Egg Breakfast Sandwich Recipes
BRAVA TURKEY, EGG, AND CHEESE BREAKFAST SANDWICH
Steps:
- Set out butter to soften for 15-30 minutes.
- Slice **bagels** in half.
- Evenly spread softened butter on cut side of bagel tops.
- Place buttered tops, buttered side down, and unbuttered bottoms, cut side up, in **Zones 1, 2 and 3** of **Brava metal tray**.
- Place 1 slice **turkey** on bagel bottoms.
- Top **turkey** with 1 slice **cheese**.
- Lightly butter or spray indicated cup(s) on **Brava egg tray**.
- Crack 1 **egg** into each indicated cup.
- Season each egg with a pinch of salt and pepper.
- Select "Turkey, Egg, and Cheese Breakfast Sandwich" on your Brava touchscreen and follow instructions.
- When your food is done, using a spoon, gently scoop out eggs, being careful not to break yolks. Place 1 egg on each cheese-topped bagel. Cover each with bagel top.
- If you want to make more sandwiches, let **metal tray**, **egg tray** and Brava cool for about 5 minutes before proceeding.
Nutrition Facts :
BREAKFAST SANDWICH MEAL PREP RECIPE BY TASTY
Here's what you need: eggs, milk, salt, pepper, garlic powder, broccoli floret, red onion, red bell pepper, turkey bacon, deli meat, whole grain english muffins, cheese
Provided by Crystal Hatch
Categories Breakfast
Yield 6 sandwiches
Number Of Ingredients 12
Steps:
- Preheat oven to 375ºF (190ºC).
- Spray a 9x13-inch (23x33 cm) baking dish with cooking spray.
- In the baking dish, whisk the eggs, milk, salt, pepper, and garlic powder.
- Mix in broccoli, red onion, and bell pepper.
- Bake until the top starts to get golden brown, about 25 minutes.
- Place the deli meat and bacon on a 9x13-inch (23x33 cm) nonstick sheet pan.
- Bake 5-10 minutes, or until they reach desired doneness.
- Arrange the sliced English muffins on another sheet pan.
- Broil for 5-10 minutes, or until they reach desired doneness.
- Once your eggs cool, slice into 6 squares.
- Cut your parchment paper into 8x8-inch (20x20 cm) squares for each breakfast sandwich.
- Lay a moistened paper towel across the parchment and assemble your breakfast sandwiches.
- Wrap the assembled sandwich in the moist paper towel first, to ensure freezer freshness and even cooking when microwaved. Wrap in parchment and label.
- Store in an airtight plastic bag or container up to one month in the freezer.
- When ready to eat, remove the parchment paper and microwave on high for 2-3 minutes. Allow to cool.
- Enjoy!
Nutrition Facts : Calories 358 calories, Carbohydrate 35 grams, Fat 14 grams, Fiber 3 grams, Protein 22 grams, Sugar 6 grams
PEPPERED TURKEY & EGG BREAKFAST SANDWICH
This sandwich is a convenient, even leaner twist on a more traditional Canadian bacon and egg breakfast sandwich I love. Feel free to swap in Canadian bacon, extra-lean smoked ham, or even light salami-it's delicious with any of them. If you time it just right, the cheese will melt between the hot muffin and the hot egg. If that's too precise for you, you can wrap the sandwich in a paper towel and microwave it for 15 to 30 seconds on low power to melt the cheese completely. Just be careful not to overmicro-wave it, or the English muffin will become chewy.
Yield makes 1 sandwich
Number Of Ingredients 5
Steps:
- Lightly mist a 3 1/2 or 4-inch diameter ramekin or microwave-safe bowl with spray. Add the egg whites.
- Toast the English muffin in a toaster or under the broiler.
- Microwave the egg in 30-second intervals on low until it is no longer runny. Use a butter knife to loosen the egg "patty" from the ramekin. Assemble the sandwich by placing the bottom half of the English muffin, inside up, on a serving plate. Top it with the cheese, the egg, the turkey, and then the top half of the muffin. Serve immediately.
- Follow the directions above, but instead of microwaving the egg whites, preheat the oven to 400°F. Place the ramekin of egg whites in a small baking dish or pan. Fill the dish with enough water to come halfway up the ramekin. Bake the egg whites for 18 to 20 minutes, or until just set.
- Calories: 205
- Protein: 23g
- Carbohydrates: 26g
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 22mg
- Fiber: 8g
- Sodium: 774mg
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