Rosemary Honey Mustard Breakfast Sandwiches
Rosemary Honey Mustard Breakfast Sandwiches
Ingredients
For the Breakfast Sandwiches
- 10 eggs
- 10 English muffins, halved
- 1/4 cup butter, softened, as needed for muffins and baking sheet
- 2 pounds ground turkey
- 1/3 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 10 Colby Jack cheese, slices
- as needed salt, to taste
- as needed black pepper, to taste
- 2 tablespoons olive oil, as needed for cooking sausage
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a medium baking sheet with butter or cooking spray.
⏱️ 5 min•🌡️ 350
- 2
Crack the 10 eggs directly onto the greased baking sheet, ensuring they are spaced apart. Season lightly with salt and pepper.
⏱️ 2 min
- 3
Bake the eggs for 10-12 minutes, or until the whites are fully set and cooked through. Remove from the oven.
⏱️ 12 min•🌡️ 350
- 4
While the eggs are still warm, use the bottom of a cup or a round cookie cutter to cut the baked eggs into circles, roughly the size of an English muffin. Set aside. You can save any egg scraps to add to sandwiches or for another use.
⏱️ 5 min
- 5
Halve the 10 English muffins. Spread a thin layer of butter on the cut side of each English muffin half.
⏱️ 3 min
- 6
Place the buttered English muffin halves on a baking sheet and bake for 6-8 minutes, or until they are lightly toasted. Remove from the oven.
⏱️ 8 min•🌡️ 350
- 7
In a large bowl, combine the ground turkey, honey, Dijon mustard, chopped fresh rosemary, onion powder, garlic powder, smoked paprika, and 1 teaspoon of salt. Mix gently until all ingredients are just combined, being careful not to overmix, as this can make the patties tough.
⏱️ 5 min
- 8
Heat a large skillet over medium heat and add 2 tablespoons of olive oil, ensuring the bottom of the pan is coated.
⏱️ 2 min
- 9
Form the turkey mixture into 10 patties, each approximately 1/2-inch thick and the width of an English muffin. Remember that they will shrink slightly during cooking.
⏱️ 5 min
- 10
Place the patties in the hot skillet (you may need to cook them in batches to avoid overcrowding) and cook for 4-5 minutes per side, or until they are golden brown and cooked through.
⏱️ 10 min
- 11
To assemble the sandwiches, place a slice of Colby Jack cheese onto one half of an English muffin. Top with a cooked turkey sausage patty, then an egg circle, and finally, the remaining English muffin half.
⏱️ 5 min
- 12
If storing for later, wrap each assembled sandwich individually in parchment paper and place them in freezer-safe bags. To reheat from thawed (in the fridge overnight), unwrap and bake at 400°F for 10 minutes. From frozen, bake at 400°F for approximately 25 minutes. A sprinkle of water on the sandwiches can help prevent them from drying out during reheating.
Kitchen Tools
Nutrition Facts (per serving)
Rosemary Honey Mustard Breakfast Sandwiches
For the Breakfast Sandwiches
- 10 eggs
- 10 English muffins, halved
- 1/4 cup butter, softened, as needed for muffins and baking sheet
- 2 pounds ground turkey
- 1/3 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 10 Colby Jack cheese, slices
- as needed salt, to taste
- as needed black pepper, to taste
- 2 tablespoons olive oil, as needed for cooking sausage
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a medium baking sheet with butter or cooking spray.
⏱️ 5 min•🌡️ 350 - 2
Crack the 10 eggs directly onto the greased baking sheet, ensuring they are spaced apart. Season lightly with salt and pepper.
⏱️ 2 min - 3
Bake the eggs for 10-12 minutes, or until the whites are fully set and cooked through. Remove from the oven.
⏱️ 12 min•🌡️ 350 - 4
While the eggs are still warm, use the bottom of a cup or a round cookie cutter to cut the baked eggs into circles, roughly the size of an English muffin. Set aside. You can save any egg scraps to add to sandwiches or for another use.
⏱️ 5 min - 5
Halve the 10 English muffins. Spread a thin layer of butter on the cut side of each English muffin half.
⏱️ 3 min - 6
Place the buttered English muffin halves on a baking sheet and bake for 6-8 minutes, or until they are lightly toasted. Remove from the oven.
⏱️ 8 min•🌡️ 350 - 7
In a large bowl, combine the ground turkey, honey, Dijon mustard, chopped fresh rosemary, onion powder, garlic powder, smoked paprika, and 1 teaspoon of salt. Mix gently until all ingredients are just combined, being careful not to overmix, as this can make the patties tough.
⏱️ 5 min - 8
Heat a large skillet over medium heat and add 2 tablespoons of olive oil, ensuring the bottom of the pan is coated.
⏱️ 2 min - 9
Form the turkey mixture into 10 patties, each approximately 1/2-inch thick and the width of an English muffin. Remember that they will shrink slightly during cooking.
⏱️ 5 min - 10
Place the patties in the hot skillet (you may need to cook them in batches to avoid overcrowding) and cook for 4-5 minutes per side, or until they are golden brown and cooked through.
⏱️ 10 min - 11
To assemble the sandwiches, place a slice of Colby Jack cheese onto one half of an English muffin. Top with a cooked turkey sausage patty, then an egg circle, and finally, the remaining English muffin half.
⏱️ 5 min - 12
If storing for later, wrap each assembled sandwich individually in parchment paper and place them in freezer-safe bags. To reheat from thawed (in the fridge overnight), unwrap and bake at 400°F for 10 minutes. From frozen, bake at 400°F for approximately 25 minutes. A sprinkle of water on the sandwiches can help prevent them from drying out during reheating.