Leftover patties make excellent turkey burgers.
In this recipe, Brooklyn-based recipe developer Ali Slagle took on the classic sausage, egg, and cheese. She made healthy, lean updates, swapping nutritional yeast, a vitamin B-rich vegan ingredient with umami notes, in for the cheese and using ground turkey and spices for a DIY sausage patty. Instead of a white roll, she puts the sandwich on a whole-wheat English muffin. The result is a supremely flavorful morning meal that will provide energy without added fat. “Make the patties very thin, so they get nice and crisp and cook quickly,” advises Slagle.
Ingredients
Directions
Step 1
Prepare the sausage: In a medium bowl combine all the sausage ingredients except for the salt and pepper. Then, season with ½ teaspoon salt and 1 teaspoon pepper. Oil hands and combine mixture thoroughly so all ingredients are well incorporated. If hands are sticky, add more oil, and divide the turkey into 8 very thin patties. Place on a plate. Extra patties will keep in the fridge for 1 week, or in the freezer for up to 3 months.
Step 2
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the patty and cook until golden brown all over, about 2 minutes per side.
Step 3
Assemble the rest of the sandwich: In a small bowl, beat the eggs with ¼ teaspoon salt and a pinch of pepper. In the same skillet from the sausage, heat 3 teaspoons olive oil over low heat. Add the eggs. Let sit undisturbed until the edges of the eggs start to bubble and cook, about a minute. Then run a spatula across the bottom of the pan to spread the eggs around. Continue moving the eggs around until the surface is mostly set when you tilt the pan, about 4 minutes. Sprinkle the top with nutritional yeast, then fold the eggs over into a half moon, and then in half again.
Step 4
Place the sausage patty on the bottom of the English muffin, then top with the egg. Drizzle with hot sauce, then close the sandwich.