Start your day off with a hearty, satisfying, and Healthier Sausage and Egg Breakfast Sandwich!
Today I’m sharing a hearty and Healthier Sausage and Egg Breakfast Sandwich!
For the Love of Breakfast Sandwiches
I have always loved breakfast sandwiches. I grew up constantly eating breakfast on-the-go, with early morning before-school activities and early morning weekend tournaments. My family would rise & shine at dawn to drive up to the Seattle area to visit family on weekends or do road trips during spring and summer breaks, and we’d always stop and get some breakfast sandwiches on the way.
But fast food breakfast sandwiches aren’t exactly healthy… and neither are most of the ones you’ll find at grocery stores and restaurants either.
Homemade breakfast sandwiches, on the other hand, can be just as satisfying and delicious without the added fats and preservatives.
Healthier Sausage and Egg Breakfast Sandwich
As many of you know who have been hanging out here with me on the blog for a few years, one of my recipe development and food photography clients is Franz Bakery. I’ve been gobbling up their bread products since I was a kid and remember touring their factory in Northeast Portland with my school. I love the company – and their products.
When I was asked to develop a recipe using their Organic Great Seed Bread, I instantly thought of using it as part of a breakfast sandwich. Why?
- It’s hearty and can stand up to holding the contents of a big breakfast sandwich.
- The texture lends itself to a sandwich that is meatier and flavorful.
- It’s great for breakfast because it’s PACKED with vitamins and nutrients!
Combined with homemade Italian sausage patties, eggs, Swiss cheese, and a nice mound of sautéed spinach for a superfood boost, this is one satisfying breakfast sandwich!
Note: if you are dairy-free, try the Daiya Foods Swiss-style slices. They recently changed their formula and I love their dairy-free products so much more now!
What do YOU like on your breakfast sandwiches?
Franz Bakery is a client of mine. All opinions, recipes, and photos are, as always, my own.